Freezing bread makes it healthier and avoids waste, according to an expert
Freezing bread can be a simple and effective strategy to preserve its quality, reduce waste and even make it healthier. Nutritionist Cibele Santos explains that freezing prevents the oxidation of nutrients, something that happens when bread is stored at room temperature . “It maintains its nutritional properties for longer, in addition to preventing the formation of fungi and bacteria,” she highlights.
Another positive point is portion control. “When bread is frozen in slices, people can only take out what they want to eat . This prevents overconsumption and food waste,” says Cibele.
Furthermore, breads frozen immediately after preparation do not contain preservatives, which makes them healthier compared to industrialized breads.
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Getty ImagesTo freeze properly, the tip is to wrap it well — using aluminum foil or freezer-safe bags — and identify the date the delicacy was put in the freezer. “The ideal is to consume the bread within three months, but the best quality is in the first 30 days,” he recommends.
When defrosting, it is worth opting for natural defrosting to maintain the texture and nutrients. “If you want the bread to be crispier, put it in the oven for a few minutes,” suggests the nutritionist. Microwaving is also an option, although it can affect the texture.
Strategy to reduce the glycemic index of French breadAccording to the nutritionist, freezing French bread can help reduce its glycemic index. This is because, when reheated after freezing, the starch present in the bread is digested more slowly by the body.
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