Читать книгу Bread Matters: The sorry state of modern bread and a definitive guide to baking your own - Andrew Whitley - Страница 26

More and more research is demonstrating the remarkable power of lactic acid bacteria, not just to control potentially harmful substances but also to enhance beneficial ones. For instance, sourdough rye bread has larger quantities of the antioxidant pronyl-L-lysine than breads made with an ordinary yeast fermentation³.

Sourdough fermentation has also been shown to more than double levels of folate, as well as enhancing levels of several other micronutrients and antioxidants⁴. Baking bread using the long sourdough process may make minerals, especially magnesium, iron and zinc, more available to the body⁵.