Whats so good about lactic acid bacteria?
Over many hours of slow fermentation, lactic adid bacteria (LAB) produce lactic and acetic acids (and other compounds) which research suggests perform a remarkable number of useful tasks, such as: • Increasing the ‘bioavailability’ of certain nutrients, that is to say, make changes that allow the body to make use of greater amounts of certain vitamins and minerals in the flour. They help to reduce levels of phytic acid, which locks up some minerals making them unavailable to the body • Counteracting the potentially negative effects of certain things that can be found in dough and bread, e.g. reducing levels of acrylamide, a carcinogen that is sometimes found in the crusts of bread • Modifying or eliminating the protein fractions (especially certain gliadins) that are responsible for triggering wheat intolerance and coeliac disease • LAB can lower the glycaemic response to bread, which has positive implications in terms of diabetes and obesity • The acids act as a natural preservative,
