Sourdough bread: benefits and harms, effects on the body, cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sourdough bread is a product of flour fermentation. It turns out when alcoholic and lactic fermentation are combined. Initially, the benefits of sourdough bread were revealed by the Egyptians in ancient times. In those days, only rye flour was used.

Composition and properties

This fermentation product is used during the preparation of bread, it replaces yeast. As soon as lactic acid bacteria, which are present in sourdough, mature, they react with flour starch. The result is the formation of easily digestible slow carbohydrates, as well as alcohol. It is noteworthy that bread prepared in this way, when yeast is added here at first, will simply absorb them completely - they will dissolve in lactic acid bacteria.

The benefits and harms of live sourdough bread are directly related to the fact that the products are easily digestible. It is quite easy to prepare at home. Available in stores and powder mix.

The composition of an industrial bakery product of this kind will differ from a home-made product in that it will contain buttermilk. This isfermented milk product, which has a small proportion of fat - about 0.5%. Buttermilk is in store-bought starters and causes fermentation in the dough.

The concentration of buttermilk in purchased mixtures is approximately 6%. In addition, the product contains rye and wheat grains, wheat bran and water. Grains along with buttermilk are biologically active due to their special chemical composition.

Vitamins

Due to the fact that sprouted grains are used in the composition, the product is rich in vitamins C and B. The latter is responsible for the body's ability to withstand stress. At the same time, the benefits of whole grain sourdough bread will vary from manufacturer to manufacturer. This is due to the special compositions. For example, sometimes bran is replaced by rye flour.

At home

In many ways, the benefits and harms of homemade hop sourdough bread will depend on the ingredients used. A product is prepared from rye flour with water, taken in the same proportion. The temperature during cooking should reach 30 degrees. The duration of the procedure is 5 days. This period is enough for fermentation. To maximize the benefits of hop sourdough bread, it is important to add fresh portions of flour and water here.

Among the advantages of this product are low costs, the use of only two components, ease of preparation. The disadvantages include the duration of the procedure, an unpleasant odor, especially on the second day, along withthe formation of pathogenic microorganisms, as well as a short shelf life. After 5 days of storage, the harm of sourdough bread becomes maximum.

It is noteworthy that rye flour can be easily replaced with wheat flour. To speed up fermentation, sugar and honey are added here. This will become yeast of natural origin. Along with the benefits of bread on rye sourdough, the splendor of products of this kind is also noted. It is easily digestible.

If hop sourdough is being prepared, the composition includes a decoction of hop cones, flour, sugar with honey, boiled potatoes. It should be borne in mind that hops have a bactericidal effect, and this prevents pathogenic microorganisms from developing. For this reason, along with the benefits and harms of this type of sourdough bread, another advantage of the product is noted: during the cooking process, it smells much nicer. Fermentation is triggered by sugar and honey, it is thanks to them that yeast cells multiply.

Flour is the main source of yeast. Potatoes that need to be pre-boiled are added to the mixture after 4 days from the start of cooking. Thanks to pastes from it, the enzymatic activity of lactic acid bacteria is ensured. This leads to the fact that the growth of the leaven eventually stops.

Among the main advantages, benefits and harms of hop sourdough bread, they note a pleasant smell and taste of the product, a shelf life of 1 month in the refrigerator.

Among the shortcomings are the presence of many components compared to the classicalsourdough. In addition, preparing such a product is somewhat more difficult than rye sourdough.

Choice

It should be noted that the benefits and harms of rye sourdough bread made from a purchased mixture and from home products will hardly differ in many ways. The store mix contains biologically active substances that benefit the body.

The dough from such a mixture is easy to prepare. Usually, instructions are attached to the purchased mixture, and everyone can easily prepare a similar product using it. But among the shortcomings of the purchased mixture, they note the fact that it is important to pre-purchase yeast so that the dough is ripe.

At the same time, if the sourdough is prepared entirely by yourself, you will need to spend more time, show some experience.

Thus, the benefits and harms of sourdough bread made from store-bought and homemade mixes remain the same. If there is not enough time, the purchased mixture will be the best choice. If a person is interested in looking for interesting flavor combinations, the impact on the benefits and harms of sourdough bread, it makes sense to start preparing the mixture yourself.

Benefit

Bakery products of this kind are recommended for people who have diseases of the gastrointestinal tract associated with metabolism. Doctors often prescribe sourdough bread for diabetics. In the latter case, sugar should never be included in the composition.

Sourdough bread helps to normalize digestion, activate the intestines. It is a source of vegetable proteins, vitamins. There is no known allergy to this product. Its chemical composition is considered balanced.

Sourdough is also prepared from amaranth flour, bran and other varieties of dietary bread products.

Harm

It is noteworthy that a single starter does not harm the human body. But consuming bakery products is not worth it for those who do not tolerate gluten, who have allergic reactions to lactose. It is important that the preparation of sourdough bread does not affect the calorie content of the final product. For this reason, those who want to lose extra pounds need to take this fact into account. Sourdough bread is considered he althier than yeast bread.

Purchased starter cultures are used in dietary nutrition. By using them, you can easily prepare delicious bread without yeast. Since ancient times, bread has been a cult product on the territory of Russia. And thanks to these cooking methods, it becomes both tasty and he althy.

Distribution

The popularity of this type of bread is steadily growing. In fact, there is a second wave of popularity. After all, since ancient times, when bakery products were prepared for the first time, they were like that. Yeast did not exist in those days. At the moment, the return to this ancient technology is due to the fact that it is more useful. Yeast directly affects the functioning of the whole organism.

Yeast-free bread is digested much faster due to its roughness, density. This provokes the intestines to work more actively. This internal organ isactually goes through the workout and becomes he althier. Also, no harm is done to the microflora. While the yeast present in the traditional dough can lead to dysbacteriosis due to the ability to seriously change the ratio of bacteria in the intestine.

They also affect the appearance of flatulence in the body. After all, yeast leads to intense gas formation in the intestines. While sourdough bread does not cause such consequences.

Reviews

There are many more useful elements in yeast-free bread. It is a rich source of energy. At the same time, we must not forget that he never ousted traditional yeast products from the shelves.

It is noteworthy that someone ascribes small sizes to the shortcomings of a yeast-free product. So, if a person on the counter sees a large bread, and next to it the product is half as much, the psychological effect will be such that he will reach for the product of a larger volume.

Besides, not everyone is used to the taste of sourdough bread. Most often, such a product is dense, solid. If a person has problems with his teeth, he is unlikely to choose such bread.

For the producers themselves, there are difficulties at the stage of production of sourdough bread. After all, he needs more time to ripen than options with yeast. Of course, this does not detract from the final value of the product. But still, the production of bread with yeast, where you just need to stir the powder, and then wait and bake, is more cost-effective.process.

However, yeast-free bread continues to be actively produced, and it can be found, if not at all, then at many counters.

Chemical composition

Sourdough bread includes an excellent complex of minerals. The most important components are phosphorus, which takes part in the synthesis of proteins, carbohydrates, it is also potassium, magnesium and many other elements.

This product has a high concentration of vitamins B and PP. They are responsible for the functioning of the brain, contribute to the normalization of digestion, improve hormonal levels.

At the same time, sourdough bread does not have a high calorie content. It is lower than that of analogues prepared with yeast. It also has less protein. This product is most useful when grains, molasses and other ingredients are added to it.

History

In the old days, bread was always prepared with sourdough. Each component was vegetable, it provoked fermentation. The most famous starter cultures of the peasants contained hops, raisins, honey and m alt were added here. Often used rye flour, barley, wheat.

It was the most valuable source of vitamins, enzymes. As a result, using such a product, a person became more energetic, the body's immune forces were stimulated.

Until the 12th century in Russia, white bread was most often prepared. A rye product on sourdough began to bake a little later. From the ancient monastic chronicles it is known that, in addition to white bread, rye bread was also baked. Known recipes for sourdough bread that cameto us from the monasteries of the 19th century. This is a natural product that definitely does not contain any harmful additives.

Conclusion

It should be noted that sourdough bread is considered quite sour. So it was once called. For this reason, it is not recommended for people suffering from heartburn. Such a product is never non-sour.