Bread and dough fermentation

Research suggests that longer processing and fermentation times lead to bread with a superior quality, a longer shelf-life, lower GI, less gluten, more soluble fibre and a greater availability of micro-nutrients and minerals (M.Gobetti et al, University of Bari; M.G.Gänzle, University of Alberta). In a...

Only the heart and leaves  (10 -15% of the plant) are used for human consumption, though the entire plant is known for its health-promoting properties and as an excellent source of fibre, folic acid, minerals and phytonutrients. In co-operation with the University of Maastricht (Prof Koen...