Why is Yobiotik sourdough culture special?
Bread is the food that has not only a long history, but also is expected to have a long future. About 12,000 years ago, the first bread could have been made as the fruit of a deliberate experiment in which flour and water were mixed. As a result, today thousands of bread varieties exist in the world and to this day play an active role in the nutrition of people.
In today's world, conscious, healthy eating plays a important role in people's lives, yet many people are unable to give up high-carb baked goods. In addition, the number of people with digestive problems, gluten sensitivity and celi acpathy is increasing. This sourdough has several properties that can help to solve this problem.
But how is sourdough different from normal baker's yeast?
Baker's yeast usually consists of a single yeast strain, namely Saccharomyces cerevisiae, while a sourdough is made up of a pair of lactic acid-producing bacteria and yeasts. Traditionally, a natural method is used to make sourdough, which is carried out by multiplying the microbes from the air and the flour.
Yobiotik sourdough culture consists of several microbial strains. A mesophilic lactic acid-producing bacterium and yeast strains in sourdough. These microbes form a particularly good team together.
The lactic acid bacteria produces enzymes during fermentation that are able to make carbohydrates into a much less digestible form, such as dextrane, mannitol and leukrose.
Dextra is an excellent prebiotic, perhaps one of the best. It is not able to be absorbed into the small intestine, supports intestinal bacteria and remains stable throughout the baking process of bread, as it still stables at 352 °C. It has beneficial health effects, such as: prevent the development of bowel cancer, intestinal inflammatory diseases, coronary artery diseases, inhibits pathogens, helps prevent obesity, as well as being low incalories and stimulates the growth of the positive intestinal bacteria.
Mannitol is a sugar-alcohol with a relatively low glycemic index, it is used in the production of low-caloric foods, it affects blood sugar levels, but not as significantly as sucrose (sugar in the everyday sense). Its diuretic effect is often used to remove toxins from the body.
Leukrose is a slow-absorbing carbohydrate with more physiological effects than sucrose, as it does not suddenly raise blood sugar levels. It has been shown to help you lose weight.
Another element of culture, the yeast, primarily improves the texture, color, taste and culinary experience of bread, making it is not only healthier, but also more delicious than traditional breads. During fermentation, it produces carbon dioxide and organic acids such as diacetyl that improvethe taste of ourbread. The yeast also plays a major role in food safety, preventing mold growth through its inhibitory effect. In addition, it produces countless vitamins and minerals, which not only we, but also the bacteria, desperately need. They form such a good pair together that if applied together, they can reach the same number of cells in 20 hours that they would only be able to achieve in 24 hours.
A huge advantage is that yobiotik sourdough culture is completely gluten-free, so it is also suitable for baking gluten-free bread. Of course, this can also be done with ordinary yeast, but the main thing is that this bread contains a large amount of prebiotics, which improves the health of our intestinal tract. This is especially important for people with digestive difficulties.
In short, yobiotik sourdough culture consists of two microbes that have a beneficial effect on each other and on our health. The lactic acid bacteria converts carbohydrates into a more favorable form for us, yeast helps the bacterium to multiply and improves the taste and nutritional values of bread, so as a result we get not only a finer but healthier bread, which is also excellent for gluten-free bread baking.
References:
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