Nutritional Benefits of Sourdough breads
Working together to better nourish and protect the planet
Fermentation is a natural and essential transformation process where yeast and bacteria work in synergy. In addition to flavor, texture and shelf life, bread microbiota (yeast and lactic bacteria) reveals the nutritional qualities of flours, especially wholemeal flours.
Thanks to an extensive scientific literature research conducted at Lesaffre, 3 main nutritional benefits of sourdough fermented breads have been enlightened (under specific conditions: recipe, process parameters):
- Better accessibility of minerals from cereals
- Glycemic response reduction
- Improvement of digestive comfort for hypersensitive individuals (reduction of gluten and FODMAPs)
Good, as good bread!
As expert in fermentation, Lesaffre’s research is focused to decrypt the best combinations between bread microbiota, recipe, and fermentation parameters to definitely anchor bread in the daily diets in our societies.
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