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New Gut-Brain Circuits Found for Sugar and Fat Cravings – “One-Two Punch” Revealed
(scitechdaily.com)
this post was submitted on 22 Jan 2024
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At the very least, regulated in quantity by the FDA. Sure, you can add some sugar to bread to help with the rising process, but not so much that it's a cake. Added sugars is modern adulteration, there only to disguise the lack of quality in other ingredients or preparation.
It agitates me to no end why every bread product is loaded with sugar. I can tell immediately when someone uses pillsbury rolls, biscuts, crescent rolls. Even worse Hawaiian rolls which should have a little sweetness are stuffed with sugar to be sweater than everything else it's just about pastry levels of sugar.
No kidding, I remember buying a loaf of rye bread when I went to the US and being shocked that it tasted sweet. It's rye bread, sweetness is not the flavour I was going for.
I was in my late 40s when I figured out that sourdough is called such because it isn't loaded with sugar. If it isn't obvious, I'm American.
I thought it was due to the extended wild fermentation process and additional lactic acid?
Yeah they're wrong. Sourdough is fermented with a symbiotic (probs not literal symbiosis, biologists don't kill me with Mr Killalot's solution) culture of wild yeasts (some domesticated in starter for hundreds of years now so questionable name) and bacteria.
The yeast makes alcohol and the bacteria makes acids. Consequently the loaf is sour.
you could, and probably someone on this enormous earth does, add sugar and cook before it's all used to make sweet and sourdough I guess.
I agree. Let me add that it's not added just to disguise the overall bad quality. It is added because the human body craves sugar. People find sweetened food more rewarding as was described in the article, and therefore they are more likely to buy it. Adding sugar is profitable.
Its double sided, because it makes bad food taste better but also creates an addictive product