Tag: Baked bread

According to a study by Singapore’s A*STAR Institute for Clinical Sciences, the cooking method significantly impacts a bread's health profile, suggesting steamed bread can have a lower glycemic index than its baked counterpart. But is steamed bread healthier than baked bread across the board? We dive deep into the science behind how these cooking methods affect nutritional value, digestion, and overall health.

Sourdough starter is a complex, living ecosystem of wild yeasts and lactic acid bacteria that can harbor species like *Lactobacillus reuteri*. While this beneficial bacterium can thrive in the pre-baked dough, the high heat of baking largely eliminates these live microbes, meaning baked bread does not contain active probiotics.

According to a 2015 study, the cooking method can influence a bread's glycemic index more than the ingredients used. This surprising fact reveals the complexity behind a seemingly simple question: is steamed bread healthier than regular bread?

Traditionally a staple in the arid desert regions of India, bati was historically valued for its long shelf life and nutritional density. This hard, unleavened bread, made from whole wheat flour, continues to be celebrated today for a host of health benefits, especially when cooked with a mindful approach.

According to the CDC, raw flour can contain harmful bacteria like E. coli, making unbaked dough a food safety risk. This potential danger is just one reason why baked bread is easier to digest than unbaked dough; the baking process fundamentally transforms the dough's molecular structure and composition.