redefining bread

Interesting article in the HuffPo today about what constitutes "bread." Here is an excerpt. You can read the whole thing here.

Consider the nutritional losses that come from deviating from this basic bread recipe. Ingredients like dough conditioners, strengtheners, bleaching agents, fats, extra salt, and sweeteners only serve the modern industrial need for speed and automation. The change in the process itself also compromises nutritional content. Stunted, yeast-only fermentation produces bread with a higher glycemic index, increased loads of undigested gluten, and lower bioavailability of micronutrients compared to a loaf that has been long fermented with the action of acidifying and proteolytic bacteria. Whole-grain breads in particular need these fermentations to make their health-promoting, nutritious components available to the human digestive system. Giving up this full fermentation in turn requires sweeteners, fats, and additives to match performance and create flavor.