The expert told about the healthiest type of bread

Yeast bread differs from sourdough bread in that it is cooked faster but is less healthy. This was reported by baker-technologist Maxim Yedlin in an interview with Sputnik Radio on February 13.

"When making yeast bread, dough fermentation does not take place in the best way quickly, using accelerated technology. Bread on sourdough is cooked longer, but it turns out healthier, because the longer the fermentation, the better assimilated all the micro- and macronutrients that are directly in the flour," said the baker-technologist.

He specified that in case the bread has gluten, the method of cooking through sourdough will fully process it and make it the most adaptable for eating.

Yedlin added that rye bread cannot be prepared without the use of sourdough. According to him, all the useful elements contained in the flour will not be assimilated by the body. In the opposite case of cooking, the product becomes maximally useful.

In addition, the baker-technologist noted that now in stores it is unrealistic to find bread cooked entirely on rye. He stated that such products are "wrong". In his opinion, in order for rye bread to look more voluminous, wheat flour is added to it, and to give a good color, various dyes are used.

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Earlier, on February 10, nutritionist, endocrinologist, candidate of medical sciences Oksana Mikhaleva said that bread is an important healthy food, while white bread is the least useful and it is better to refuse from its daily consumption. The norm of bread consumption for healthy adults is 100 g of wheat bread and 150 g of rye bread daily.