is attracting more and more attention food science Because knowing in detail what we eat will definitely help fight many diseases. Therefore, in recent decades it has become possible to dig deeper into risks such as: … Ingredients of some processed products, such as flavor enhancers, and the benefits they provide to which foods, especially depending on the amount consumed.
Mariana Zapien He knows a lot about them. The Mexican studied food engineering and focuses on consulting and advising on product development. Additionally, she is a successful gastronomic “influencer” and her clear and natural style is evident from her account. @ingdetusalimentos Food secrets, including how to properly wash dishes, whether mushrooms need to be washed, and the dangers of green potatoes.
Recently, Mariana uploaded a post exposing the truth about the myths that are being spread in some circles. frozen breadit becomes a staple in every household and is much healthier. The article received more than 2 million views in one week, and its explanation, which referenced official scientific research and discussed it, received hundreds of comments.
“As dietary fiber”
“Freezing bread accelerates the aging of the starches that are naturally present in bread,” she begins, which means that “breadmolecules rearrange They then crystallize in such a way that they form a starch that is difficult to digest. Experts stress that this starch is classified as “dietary fiber” because it cannot be digested by human digestive enzymes, and once it enters the large intestine, it becomes food for friendly bacteria and can act “like a prebiotic.”
Regarding all this, engineers advise:Cook and freeze bread, then reheat or toast Make sure you get these benefits. Mariana also emphasizes that this process doesn’t just happen with bread, but also with “starchy foods such as pasta, rice, potatoes, and oats.” “No, it’s not mandatory to do this, but it’s a good strategy to take care of your microbiome, eat more fiber, and lower the glycemic index of these foods a little bit,” she added at the end of the video, which raised a lot of questions.
She herself first said in the comments that her trick was “Yes, you can just refrigerate the bread.» And while we are talking about cooking bread, bread is already baked from the base. Furthermore, he explained that although these effects can be obtained by refrigeration, “it lasts even longer when frozen.”
Additionally, in response, he stressed that the bread maintains the same amount of carbohydrates and fat, and that this process “can lower the glycemic index a little bit.” «Another excuse not to give up bread» blurted out a message that one user really liked. “Hahaha, the bread is amazing,” she replied.
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