The price of cereals that continues to rise (crisis and speculation), besides the fact that sometimes in flour, pasta and bread can be potentially harmful enzymes, confirm the usefulness of conscious consumption; to save money, eating well and avoid falling ill.
Among cereals, especially wheat flour is the basis of nutrition, especially in places where the bread, pasta and pizza, occupy a prominent place in the composition of diets (Mediterranean areas).
The idea for this article came out after watching a televised service from Striscia la Notizia, from which it emerged that many bakers of the bel paese using particular products that contribute to improving both taste bread is about appearance.
Synthesizing, according to the story of Max Laudadio, these products are used in the production of bread improvers, called, are used for the yeast can “stick” better on refined flours.
Since the refined flours are low quality as devoid of fiber and wheat germ, if combined with even bread improvers make it injurious to health.
This is because it would stimulate the increase of blood glucose in the blood, would be the cause of the increase of the visceral fat and would, therefore, hypertension, diabetes mellitus, fatty liver and damage to the circulatory system.
The improvers in bakery
According to the manufacturers of additives, improvers optimize all aspects of the bread and give bakers tolerance and flexibility during all stages of the cooking process.
The point of view of bakers
It was easily predictable challenges the sector came in a timely manner. Also in this case I summarize briefly the views of the bakers, the salient points of an article published on the blog of Bakers of Friuli Venezia Giulia.
The improvers are substances of natural origin permitted by the law that forces you to declare them on the label. For those who produce quality bread improvers are useless. Just work well and respect the right of rest of the dough to make good bread. Therefore it is important to read labels and tags, to buy bread from the bakery that makes it fresh every day, and eventually ask him explanations.
