A PERSONAL STORY INTERPRETED IN THE MODERN CONCEPT OF A NEW PRODUCT.
Yeast is a NATURAL RISING AGENT.
Flour and water mixed in the right proportion and under suitable conditions will ferment. The fermentation process is triggered by microorganisms - lactic acid bacteria and wild yeast. The method of food processing by fermentation is completely natural and helps to preserve or improve food. This process of preserving and refining food has been known throughout history, when refrigerators were not yet invented and this type of processing enabled food to be preserved for a longer time and to have a rich taste. A variety of matured cheeses, beer, fine wines, dried meat products, sauerkraut and turnips are just a few delicacies that develop their distinctive taste precisely because of fermentation.
Grains contain phytic acid which is present in the bran, which prevents our body from using all the minerals in the grain. Wild yeast and lactic acid bacteria neutralize phytic acid and allow our body to absorb more nutrients from grains. Lactic acid bacteria of the genus Lactobacillus break down complex carbohydrates (starch) into simple ones (sugar), releasing lactic and acetic acid. Yeasts are then fed with simple sugars, producing ethanol and carbon dioxide, which makes the dough rise.
As a result, bakery products made with yeast are easier to digest, do not stick to the stomach, longer preparation ensures a fuller taste and nice texture, are more durable and do not crumble, and also have a lower glycemic index.
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