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Bread Making Technique – Not Ingredients – May Be At Root Of Health Issues

February 18, 2015: 12:00 AM EST
Though humans have been grinding wheat into flour and baking bread for thousands of years, there’s suddenly a widespread belief that bread – made from today’s high-tech flours -- is the source of all our health problems. But Washington State University wheat breeder Stephen Jones says it’s not the wheat itself that’s causing the problems. It’s how we make bread these days. For one thing, commercial bakeries actually add extra gluten to whole wheat bread dough to increase the elasticity. In addition, industrial dough rising time amounts to mere minutes (thanks to fast-acting yeasts and additives), instead of the hours or even days it should take. In his laboratory, he lets dough rise for as long as 12 hours, resulting in a less potent gluten. One caveat: Jones’s theory, while plausible, has not yet been scientifically proven.
Tom Philpott, "The Real Problem With Bread (It's Probably Not Gluten): One wheat scientist has a compelling theory. ", Mother Jones, February 18, 2015, © Mother Jones and the Foundation for National Progress
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