Do one thing with bread and sugar won’t jump on it. Scientists confirm

Published in the magazine “European Journal of Clinical Nutrition” study by P. Burtona i HJ Lightoller shows the impact of freezing bread on its glycemic index. The metric, labeled GI, helps determine how quickly a product contributes to increase in blood sugar levels.

The cited study shows that As a result of freezing bread, the so-called starch retrogradation occurswhich is the main component of this type of products. This process leads to creation resistant starch. This compound is not digested and absorbed in the small intestine. That is, the same blood glucose increases much more slowly. After eating thawed bread, resistant starch goes to the large intestine, where it provides food for good bacteria. The compound may also be involved in the production of substances that are beneficial for intestinal health, such as maślan.

It’s worth remembering that a slower blood sugar This is not the only advantage of freezing bread. This method of preservation allows, first of all prevent food waste. We can divide the bread into portions and then defrost only as much as we need. Otherwise we would have to store bread or rolls in the haversack eat within a few days (although here the specific time interval depends mainly on the type of bread).

Best for freezing it turns out wholemeal, whole grain and rye bread. In the case of white bread, it may lose its fluffiness after defrosting. However, we should not freeze buns or sweet rolls. Defrosting such products later may significantly deteriorate their taste.

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It should be mentioned that, according to the previously cited studies, a marked slowdown in the increase in blood sugar was observed in simple home-made breadwithout preservatives and other types of additional ingredients that may disturb or slow down the starch retrogradation process.

How to prepare simple, homemade bread with simple ingredients? We will need:

• 700 g of type 750 flour,
• 0.5 l of water,
• 25 fresh yeast,
• 2 tablespoons of olive oil,
• 2 teaspoons of salt,
• 2 teaspoons of sugar.

Preparation method:

1. First we heat the water. It’s good if we have a food thermometer – then we need to make sure that the water has reached about 37-40 degrees Celsius. It should be slightly warm, but not hot.
2. Dissolve the yeast and sugar in the prepared water, then mix everything, cover with a cotton cloth and set aside in a warm place for about 12-15 minutes.
3. Sift the flour into a large bowl, add salt, and then add the yeast leaven. Mix everything until smooth, adding olive oil in the meantime. It is best to use a mixer for this purpose. When the ingredients are well combined, cover the bowl with a cotton cloth and set aside in a warm place – this time for an hour and a half.
4. We prepare the board. Sprinkle it with flour, place the dough on it, and then knead thoroughly. We form a loaf and put it in an ovenproof dish. We smear it with water on top, and then we have to put the whole thing back in a warm place – now for half an hour.
5. Preheat the oven to about 200 degrees Celsius. Before putting the bread inside, we make two longitudinal cuts on its top. Place the bread on the middle level and bake for approximately 40-45 minutes – until the crust is nicely browned. After taking out the finished bread, we need to cool it down.

self-made, homemade bread it’s a real delicacy. We can make it great sandwiches or serve as addition to goulashthe soups.

Source: Terazgotuje.pl, kontakter.pl