I have just found a very interesting video, about a healthy bread, that is under study, in the north of Spain. If you want to watch this video, please click on the link below:
http://www.rtve.es/alacarta/videos/agrosfera/agr-laboratorio-ideas-pan-mejor-del-mundo/3068639/
Voice in off: “It has been two years of work and a lot of research, until you find a recipe, to make the healthier bread in the world :.... (..)”
You can read: The world healthier bread is kneaded in the laboratory
Voice in off: “(….)…A biofunctional food, on second generation, which, in addition to nourish, improves mental and physical performance and prevents diseases”
Jose Luis Gutiérrez (Director of Pepandi Laboratories): “The idea is to create a bread that you, when you eat it, apart from being very good, you know that it will benefit you and will prevent you from diseases. So, it is a complete bread.”
Voice in off: “Although they have experienced before, in these two years, with eleven different nutrients, finally, the world healthier bread has added six ingredients, not found in bread, that we usually eat, and that turns into more Omega 3, more antioxidants and more Beta glucans.”
Jose Luis Gutiérrez: “We can highlight an improvement, in preventing osteoporosis, --because they are high in calcium and Vitamin D--, better athletic performance; then, it would be also at the level of cancer prevention: a high level of antioxidants and prevention of coronary heart disease ...”
Voice in off: “The sourdough is made with Teff flour (a cereal, originally from Ethiopia, with 100 times more calcium, than wheat, and lower glycemic index) and, also, with natural yeast.”
Guillermo pardo (Master baker): “The difference is that prevails lactic, taste more milk, more palatable, a thinner crust .., while the other way is coarser, more rugged and more metallic ...., it can have taste more .... less pleasant, less bread; let us say that, with this fermentation, which is formerly remind us: the smell of bread, which you miss so much, in bakeries, that you pass beside and it smells bread really”
Voice in off: “Kneaded the mixture, it is weighed and cut into portions; after shaping, it is put to ferment, for at least 7 hours; all, to get a functional bread out of oven, that tastes of tradition.”
Guillermo Pardo: “That was one of the challenges: that it was not changing the cereal and make a product, that would have nothing to do with bread; the issue was to make a bread, that would taste of bread, that reminds of bread .... just improve and evolve it in their characteristics, especially, nutritional, that nutritionally, this might be the best bread in the world.”
Voice in off: “An aroma, flavour and texture, which provide, to bread, natural yeasts and bifidobacteria, developed by the Department of Molecular Biology, at the University of Cantabria.”
Jesus Navas (Researcher in Microbiology from the University of Cantabria): “The technology, that we have here, will allow us to make a typed, of these yeasts, and also know some of their metabolic properties, which will contribute, significantly, to the final product: the taste, appearance having bread and manufacturing process.”
Voice in off: “The researchers see, in the development of functional foods, an alternative to reduce the intake of drugs.”
Jesus Navas: “Then, the functional food can provide some components, that are healthy and that will help improve, your physical performance, or prevent certain diseases, without any side effects, as they are foods that, moreover, are controlled sanitary.”
Ana Saiz Pintado (Voice in off. Editorial office Cantabria): “The world healthier bread: an I + D + I project, funded by the Cantabrian Department of Innovation, will be presented, to society, in the month of May.”
Note: I (Investigacion = Research) + D (Desarrollo = Development) + I (Innovacion = Innovation)
Well, I think this news is very important, above all for old people, who have to take a lot of drugs.
I hope that you have liked this video, as I did.
Until my next post, kind regards,
Luis.
Sponsored by Costaluz Lawyers.
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