According to the expert, the yeast bread is worse, because for its preparation, fermentation occurs using accelerated technology, so the micro and macro elements in it are worse. And if it is found in gluten flour, when preparing bread at the beginning, this element is completely processed and becomes the most adaptable for food.
At the same time, baker rye bread can not be cooked without leaving, he said. According to Esklin, all useful elements in its flour will not be learned by the body in this case.
“In the preparation of the yeast bread, according to accelerated technology, the dough enzymes are not in the best way – quickly. The bread on the tongs is cooked longer, but it is more useful, because the longer fermentation, all micro and macro elements are better absorbed, they are directly flour. ”
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Source: Ferra
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