Background and methodology
Wheat and bread are important parts of the diets of people in many countries and when made from whole grains, only lacks a few essential nutrients. Yet most are unaware of the potential nutritional value of bread, which make up a major part of their diet. Consumers concerned about their health are changing their dietary habits. This paper compares the nutritional characteristics of organic, freshly ground, sourdough breads with conventional breads highlighting the factors, which inibit or enhances its nutritional value.
Nutritionally, organic grain has only been found to contain less protein, but other differences are not conclusive based on analytical studies. Feeding experiments do demonstrate the nutritional superiority of organic wheat and other foods. It is advisable to avoid refined, bleached flour, even if it is enriched and to choose whole wheat flour. To obtain maximal nutrition from bread, traditional sourdough bread is best, since the mineral-binding phytates have undergone more breakdown and have freed minerals, so that they may be absorbed.
Campbell, J. D. Hauser, M & Hill S. (1991). Nutritional characteristics of organic, freshly stone-ground sourdough and conventional breads. Ecological Agriculture Projects 38, (http://eap.mcgill.ca/Publications/eEAP35.htm).