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Sourdough powder is based on special flours of various grains, specially selected lactic acid bacteria and natural raw materials.
Naturally fermented, lightly dried pulp powder.
Sour pulps contain a complex ecosystem of lactic acid bacteria and yeasts. There are milk acid bacteria everywhere. The metabolic products of these microorganisms increase the digestibility, aroma and shelf life of the cooked products.
During dough fermentation, which usually lasts longer than 24 hours, lactic acid bacteria produce an acidic environment free of unwanted organisms.
Naturalness and freshness, but also taste and aroma.
It is later stale and tastier than commercial leavened breads.
Strengthens immunity and protects against diseases.
It is probiotic due to the bacteria it contains.
It is rich in vitamin B12. Useful for forgetfulness.
Provides slow insulin release and prevents blood sugar from rising immediately. Decreases glycemic index. This allows you to stay full for longer. Healthy breads recommended for diabetic patients.
Lactic acid produced during fermentation of sourdough bread; it breaks down gluten protein and starch, making it easier to digest bread.
The sour yeast breaks down the gluten in wheat and the bread is minimized.
The enzymes of sour yeast help regulate digestion by providing the formation of some useful bacteria and reduce the risk of excretion problems and colon cancer.
Doğal ekmek yapımında kullanılan ekşi maya, vitamin ve mineraller bakımından zengindir.
In
böyle ekmek ve fırın ürünlerinde yoğurt ve kefir gibi süt ürünleri,
yoğurt süt açarken, her iki tutarlılık kalınlaşır ve yoğurt hafif bir ekşi / tatlı tadı oluşturur.