Bread 2.0
Crust (baking)
Einkorn wheat )pshenica odnozernjanki)
Rice flour - Рисовая мука
Bread has got a bad rap. For years, many diets put
the popular carb on forbidden lists. But the healthconscious tides may be turning. Food start-ups are
innovating bread with processes like "slow carb baking",
or slow natural fermenting,39 which creates breads with
lower glycemic indexes (GI). In the process, they are also
creating loaves with increased bioavailability of nutrients.
In doing so, food start-ups are generally raising
awareness that not all bread is bad – it's the overly
processed, sugar- and preservative-laden varieties
that have proven problematic for many diet
plans.40 In turn, alternative flours have seen a rise in
interest, as people have become more interested
in spelt, rice flour, popular earlier this year, and
even ancient grains, such as einkorn wheat. We
also see interest in baking overall growing as, for
example, conversation about crust is on the rise.
The trend happens as people's attitude towards
nutrition and wellness becomes more evolved and
sophisticated. In the face of dietary concerns, this is
an example of a previously "unhealthy" food category
being reinvented by rethinking the process, returning to
natural and traditional techniques over mass production.