To maintain freshness, numerous individuals store bread in the freezer; however, this alters its structure and may lead to discomfort if you experience wind and bloating, as stated by dietitian Catherine Collins.
‘When bread is baked, the wheat starch becomes softened, altering its structure for consumption. Nonetheless, upon cooling, it firms up — much like how mashed potatoes are delightfully soft when hot but harden once they cool — and remains in that state.’ Therefore, avoid frozen bread.
As bread cools, some starches begin to form new connections with other starches, creating ‘resistant’ starch, which she notes is more difficult to digest.
Even when toasted, the resistant starch persists and is subject to fermentation by gut bacteria, leading to increased intestinal gas and bloating compared to unfrozen bread.
Additionally, it’s not only the freezing at home that poses issues. Catherine Collins elaborates: ‘Numerous artisan breads available in the bakery section are prepared with frozen or chilled dough, then baked again right before being sold, potentially leading to similar difficulties.
If bread does not sit well with you, it’s best to steer clear of chilled dough products from the bakery and consider baking your own — and avoid freezing it at home entirely.
by Susan Floyd
