Tag: Bread quality

According to a 2024 BBC Food article, many supermarket breads are classified as ultra-processed foods. This raises the question: is it better to buy bread from a bakery, or is the convenience of the supermarket a better choice for your daily loaf?

Recent studies suggest that many consumers are unaware of the significant nutritional differences between bakery and mass-produced supermarket bread. For those asking, 'Is it better to get bread from a bakery?', the answer lies in understanding these distinctions beyond just taste and freshness.

Yeast, a key ingredient in bread, cannot directly consume starch; it must first break it down into simple sugars like glucose. This fundamental step illustrates the immense importance of glucose in bread, driving the fermentation and flavor development of every loaf.