The wheat used is ground in stone and not in roller mills that destroy some of the nutrients in wheat germ. It is made using a sourdough starter composed of natural yeast and lactobacilli or beneficial bacteria. Left to rise for 7–8 hours and then baked, sourdough bread contains all the nutrients present in whole grains and those in wheat germ.
In a 2019 study, sensory analysis showed that wheat sourdough bread enriched with oat and rye fibers (WSBDF) and wheat sourdough bread (WSB) were preferred over wheat yeasted bread (WYB). This is due to its acidulous smell, taste, and aroma.
Habitual consumption of wholemeal sourdough bread has contributed to reducing the risk of coronary heart disease (CHD), diabetes, and cancer in southern Mediterranean populations.
In addition to high-quality proteins and essential fatty acids, it contains a wealth of vitamins and minerals. Sourdough bread, in fact, provides the following:
- vitamin-E
- vitamin-B1, B6, and B12
- thiamin
- niacin
- folate
- riboflavin
- potassium
- zinc
- iron
- magnesium
- selenium
- calcium
- phosphorus
- manganese
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