Baking mixes, additives, enzymes: bread usually contains a range of substances that you wouldn't expect at first glance. Many people today have trouble digesting bread - is there a connection? More information about the program on our homepage: http://www.swr.de/marktcheck and on our Facebook page / marktcheck You can subscribe to our channel here: https://bit.ly/34ebysh You can find out more about our eco-checkers on Instagram: / oekochecker Comments are welcome - but please observe the netiquette: http://www.swr.de/netiquette If bread is baked traditionally, the process takes around two days. Time that few people take these days. Instead, the ripening process and consistency of the dough are accelerated using additives and enzymes. The result: more and more consumers can no longer tolerate bread. FODMAPS AND ATI: SHORTER PROOFING TIME LEADS TO INTOLERANCES Due to the rapid production, Fodmaps and amylase-trypsin inhibitors (ATI) are no longer broken down and can cause intolerances. Fodmaps are types of sugar that can cause flatulence. They are present in grains and are actually broken down during the rising process. However, the dough needs at least four hours for this. Due to the artificial shortening of the rising time, the Fodmaps content in breads is often very high today. ATI are plant proteins that are found primarily in wheat varieties, but also in related grains such as rye, spelt and barley. ATI can cause inflammation in the intestines and thus lead to digestive problems. ATI are particularly dangerous if autoimmune diseases are already present. Patients should therefore avoid wheat products. The ATI content differs depending on the climate and soil of the wheat fields, and nitrogen fertilizers and pesticides also have a negative effect. UNTREATED FLOUR FROM ORGANIC FARMING However, pesticides that are harmful to health are not absolutely necessary. Friedhard Bühler is an organic farmer and successfully grows his grain without pesticides. A mixture of different types of wheat with different properties ensures safety. He grows around 100 tons of grain per year. Even if he could harvest twice as much using conventional methods, the advantages of the natural product outweigh this for him. His harvest is processed into pure flour in an organic mill. This is another sticking point: conventional flour is often enriched with vitamin C, other additives and enzymes in the mill to make it more durable and to make it easier to process later. FAST IS NOT ALWAYS GOOD The bread purists have also consciously decided against the trend towards speed and cost reduction. Sebastian Däuwel from Speyer only uses selected ingredients in his bakery and gives the dough plenty of time to rise. He dares to experiment for us and bakes bread in three different ways: his own sourdough recipe - completely without additives, a yeast dough and a yeast dough that has an enzyme added. Such additives are sold at trade fairs such as Südback. Here, there is the right baking additive for every wish. Enzymes are particularly advertised. They do not have to be declared because they are supposedly completely destroyed by the high temperatures during baking. Is that true? ENZYMES ALSO SURVIVE HIGH TEMPERATURES We do the test in a laboratory and examine baked bread. Enzyme scientist Lutz Fischer makes a discovery: he finds active enzymes in the bread even after the baking process. In the baking industry, enzymes make the dough rise faster and make it more stable. They also give the bread more volume. However, no one knows exactly what effect they have on the human body after consumption. Nutrition expert Matthias Riedl fears, however, that they could promote allergies. Back to the bread purists: The three test loaves are now ready and differ in both size and dough texture. The enzyme bread has risen and is by far the largest of the three loaves, but unfortunately it is not really crispy. The classic sourdough bread, on the other hand, shines with a nice crust. What about the taste? In a blind tasting among customers, the time-consuming sourdough bread also wins. OUR CONCLUSION ► Additives are often used to save time and money ► Enzymes can survive even high temperatures ► The health consequences are still unknown ► Untreated flour and grain without pesticides help to avoid intolerances Further information: https://www.swrfernsehen.de/marktchec... Film authors: Inga Vennemann, Barbara Hirl Camera: Tim Hägele, Dirk Schwarz, Sebastian Reschke, Stefan Zaiser Editing: Silke Fietz Editors: Brigitte Schalk, Tilman Achtnich Image source: SWR #Industrial bread #Fodmaps #Intolerance