Some Scientific Information to Consider Before Buying Bread
The most interesting research, with considerable implication for making our daily bread wholesome again, has shown that lactic acid bacteria are capable of de-activating the very substances that cause wheat allergy and celiac disease.
In 2002 Italian scientists demonstrated for the first time that selected sourdough lactic acid bacteria could neutralize some of the wheat gliadin that attacks the intestinal mucosa of celiacs. [Di Cagno, R. et al (2002). Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involed in human cereal intolerance. App Environ Microbiol. 2002, February; 68(2): 623- 633.] In other words, this discovery simply suggests that every one should be able to eat wheat and rye bread if we get the bread-making right.
Another research has revealed that making yeasted breads quickly (no-time commercial breads with additives) does not allow the important changes to take place. For example, fermenting dough for six hours as opposed to 30 minutes removes around 80 per cent of potentially carcinogenic substance called acrylamide that is found in bread crusts [Fredriksson, H. et al (2004). Fermentation reduces free asparagine in dough and acrylamide content in bread. Cereal Chem. 81 (5): 650-653.], and long yeast fermentation conserves the highest lebels of B vitamins in dough (48 per cent of vitamin B1 is lost in rapidly made bread) [Batifoulier, F., Verny, M-A., Chanliaud, E., R_mésy C. and Demigné, C. (2005). Effect of different bread making methods on thiamin, riboflavin and pyridoxine contents of wheat bread. Journal of Cereal Science 42 (2005) 101-108.]
In 2002 Italian scientists demonstrated for the first time that selected sourdough lactic acid bacteria could neutralize some of the wheat gliadin that attacks the intestinal mucosa of celiacs. [Di Cagno, R. et al (2002). Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involed in human cereal intolerance. App Environ Microbiol. 2002, February; 68(2): 623- 633.] In other words, this discovery simply suggests that every one should be able to eat wheat and rye bread if we get the bread-making right.
Another research has revealed that making yeasted breads quickly (no-time commercial breads with additives) does not allow the important changes to take place. For example, fermenting dough for six hours as opposed to 30 minutes removes around 80 per cent of potentially carcinogenic substance called acrylamide that is found in bread crusts [Fredriksson, H. et al (2004). Fermentation reduces free asparagine in dough and acrylamide content in bread. Cereal Chem. 81 (5): 650-653.], and long yeast fermentation conserves the highest lebels of B vitamins in dough (48 per cent of vitamin B1 is lost in rapidly made bread) [Batifoulier, F., Verny, M-A., Chanliaud, E., R_mésy C. and Demigné, C. (2005). Effect of different bread making methods on thiamin, riboflavin and pyridoxine contents of wheat bread. Journal of Cereal Science 42 (2005) 101-108.]