Freezing bread is an easy way to extend its shelf life, but few people know that this procedure can have a positive effect on its nutritional value. As IZ reports with reference to Marca, studies show that freezing and subsequent heating cause changes in the structure of starch, as a result of which some of the carbohydrates are converted into probiotic fibers. This not only facilitates the digestion process, but also contributes to stable blood glucose levels, which can be beneficial for people who control their sugar levels.
However, it is important to remember that not all bread is equally suitable for freezing. The best choice is sourdough or whole grain bread without artificial preservatives, as it retains its texture and beneficial properties after defrosting. Additionally, regularly reheating frozen bread helps minimize the risk of bloating and other stomach discomfort, as modified starch is better absorbed by the body. However, it is important to maintain a balance, as excessive consumption of bread can lead to an increase in the total number of calories consumed.
To store bread properly, it is recommended to cut it into portioned pieces before freezing. This allows you to use only the amount you need without having to refreeze it, which can negatively affect the taste and texture. The best way to reheat is in the microwave or oven, as this method helps activate processes that improve carbohydrate absorption.
Using the freezing method can be useful for those who want to consume bread with less impact on blood sugar levels, improve the digestive process, and avoid unnecessary discomfort. The main thing is to choose the right product and monitor its moderate consumption in the daily diet.
Recall that we previously wrote about the church holiday of February 3 and folk traditions.