🍞✨ Bread hack for better digestion: Freeze your fresh bread… then reheat it. Sounds strange, but it’s actually backed by food science 👇 Fresh bread has starches that your body breaks down quickly, which can mean a bigger blood sugar spike and sometimes that heavy, sluggish feeling after eating. When you freeze it, the starch structure changes through a process called starch retrogradation. This can increase resistant starch, which digests more slowly and acts more like a prebiotic, feeding you
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🍞✨ Bread hack for better digestion: Freeze your fresh bread… then reheat it. Sounds strange, but it’s actually backed by food science 👇 Fresh bread has starches that your body breaks down quickly, which can mean a bigger blood sugar spike and sometimes that heavy, sluggish feeling after eating. When you freeze it, the starch structure changes through a process called starch retrogradation. This can increase resistant starch, which digests more slowly and acts more like a prebiotic, feeding you
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Want to make the fluffiest bread possible? Well there’s a technique for that called starch gelatinization. Based on the Chinese and Japanese Tangzhong and Yudane respectively, this involves breaking down starch’s symmetry, pushing water between amylose and amylopectin, using high temperature to gelatinize the starch before putting it into the dough. But don’t just take our word, we made 3 loaves of bread to put the science to the test. | Reactions
15:59
Want to make the fluffiest bread possible? Well there’s a technique for that called starch gelatinization. Based on the Chinese and Japanese Tangzhong and Yudane respectively, this involves breaking down starch’s symmetry, pushing water between amylose and amylopectin, using high temperature to gelatinize the starch before putting it into the dough. But don’t just take our word, we made 3 loaves of bread to put the science to the test. | Reactions
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If you eat bread, you need to know this from Instagram's @myplatemeg! "The science: freezing and reheating bread changes the structure of the starch, forming more resistant starch—a type your body doesn’t fully break down. This means slower digestion, a smaller insulin response, and steadier energy. Here’s why ⬇️ 🚀 Fresh bread→ quick spike 🔥 Toasted → gentler rise ❄️ Frozen thawed → more resistant starch = steadier response ❄️ 🔥 Frozen toasted → best combo = lowest insulin response." Meghan R
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