A paper with insights on the latest research regarding the impact of sourdough on digestibility
How can bread digestibility be further improved? Together with Prof. Gobbetti, we will address that question in this paper. Prof. Gobbetti compared the digestibility of three types of bread, of which two were made with sourdough. It is one of these topics that perfectly align consumers’ perception and scientific evidence.
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What you can expect:
- An introduction to the topic of bread digestibility.
- Our interview with professor of microbiology at the University of Bolzano and Bari, Italy, Marco Gobbetti.
- The summary of an extensive research that compared the digestibility of three types of bread, of which two were made with sourdough.
- And much more!
How can we help you?
Through our long experience in bakery, we are able to design and manufacture every component of our products ourselves and there-fore offer you bakery ingredients and solutions of the highest quality.
- Sourdough ingredients
- Clean(er) label bakery improvers
- Wholegrains & seeds solutions
