Читать книгу Bread Matters: The sorry state of modern bread and a definitive guide to baking your own - Andrew Whitley - Страница 28

The production of acids by lactic acid bacteria can lower the glycaemic response (the speed at which food raises blood glucose levels) to sourdough bread. This is of potentially greater significance than any glycaemic effect attributable to the difference in fibre content between wholemeal and white breads. In view of the enormous public health implications of obesity and diabetes, a natural way of reducing the glycaemic index of bread should be of great interest to responsible bakers.