Slow bread is made using very little yeast. An extended amount of time is required to ferment the dough before baking. A benefit of this recipe is that the starch in the flour absorbs the water much more effectively. During the period of rest, the yeast multiplies and develops by-products like alcohol and acetic and lactic acids.[citation needed][1]
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The structure of the crumb is also much more open.[citation needed]
Because the starch and gluten in the dough is "opened up" during the production process, the bread is easier to digest compared to bread made using the newest technology.[citation needed]
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References edit
- ^ Rosell, C.M. (22 September 2015). "Bread: Chemistry of Baking". Encyclopedia of Food and Health: 484–489 – via Science Direct.