Natural 48-hour fermentation produces bread with a lower glycaemic (GI) index...
The humble loaf has suffered a bit of a backlash lately, with plenty of finger-wagging around high carbs, high sugar and gluten content. But now, bread is back with a new baking process that makes for a naturally healthier loaf.
Modern Baker specializes in ‘slow carb baking’ which produces a loaf with a lower glycaemic (GI) index. The brand’s sourdough loaves and baguettes are made from flour, water, and salt that’s fermented for 48 hours, making the bread more digestible and less likely to trigger food intolerances.
According to founder Melissa Sharp, ‘The only way you make bread like that is to do it how it was done for thousands of years before industrialization… natural fermentation.’ The process also increases the bioavailability of nutrients in the bread, she adds.
Such is the interest in the new process that Modern Baker has been granted
three-quarters of a million pounds ($1 million) by the British Government’s Innovate UK agency to research the health benefits in collaboration with Newcastle University and Campden BRI, a leading British food and drink technology organisation.
Via. JWT Intelligence
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