Doctor warns about the dangers of eating yeast bread 03:55

Depending on the rate of breakdown and absorption, resistant and non-resistant starches are secreted in the digestive tract, head of the nutrition department, professor Alexey Bereznikov told socialbites.ca.

Resistant starch has a polymer structure that is difficult to digest and absorb, both of which take a long time. Non-resistant starch, on the contrary, is digested and absorbed very quickly. If a product contains too much resistant starch, a person feels full for a long time and does not feel hungry.

“If there is non-resistant starch, hunger occurs after 1-2 hours; the more non-resistant starch in the product, the faster and stronger the hunger. This is due to insulin secretion and fluctuations in blood sugar levels,” he explained.

Any flour contains both types of starch, the latter of which determines the properties of the product for the human body to a greater extent. A large amount of resistant starch is found in durum wheat flour, rye flour and buckwheat flour. The properties of the product vary depending on the production technology.

“Thus, the fermentation of starch during the dough preparation process significantly changes the properties of the product. This process is determined by the activity of the yeast or starter. If a larger amount of resistant starch is fermented during the dough preparation, it loses its original properties and becomes quickly digested and absorbed. Modern baking yeast has maximum enzyme activity,” the expert added.

Yeast metabolism is based on alcoholic fermentation, i.e. rapid and incomplete utilization of simple carbohydrates and starch. A reflection of the fermentative properties of yeast is the speed at which the “dough rises”; the faster the dough rises, the more active the yeast enzymes are, the less resistant starch remains in the product. This is convenient for production, but absolutely not beneficial for the human body.

“A healthy alternative is sourdough. It contains a small amount of “wild” slow yeast, but the majority consists of bacteria, especially lactobacilli. Lactobacilli use lactic acid fermentation; in the process of lactic acid fermentation, only a small part of simple carbohydrates is fermented into lactic acid and carbon dioxide. The presence of lactic acid creates a sour taste in sourdough bread. Thus, most of the resistant starch is preserved and the product remains as useful as possible for humans,” he emphasized.

These products, which contain the same amount of calories per 100 grams of product, will have different consequences on human metabolism. Maximum fermented yeast products do not require as much energy from the body for digestion and absorption.

“Sourdough products, on the contrary, are low-fermented, require a long digestion process and will be absorbed slowly. The body will spend a lot of calories on these processes. As a result, a yeast product for metabolism will give the body 80-90% of its calorie content, while a sourdough product will give only 60-70%,” Bereznikov concluded.

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