A doctor from the British National Health Service has revealed the unknown benefits of freezing bread. Dr. Shental Patel explained how freezing and reheating a loaf affects the starch inside it, and consequently how this impacts the intestines. She stated, “Freezing bread overnight and then reheating or toasting it changes the molecular structure of the starch, making it nutritious for gut bacteria and helping to build a healthy microbiome, which also reduces the glycemic index.”
She elaborated that freezing bread also leads to a 30 percent reduction in the glycemic index. The glycemic index, which is a system for classifying carbohydrate-containing foods on a scale from 0 to 100 according to how much they raise blood sugar levels upon consumption, is affected by this process. The microbiome refers to the diverse bacteria living in our bodies, especially in the intestines.
Dr. Patel mentioned that storing bread in the refrigerator has similar benefits, as the cooling process overall alters the starch structure. For optimal storage, it is best to keep bread in a plastic bag or in an airtight container that meets food safety standards. The refrigerator maintains the quality of bread and helps extend its shelf life. The refrigerator appropriately preserves the characteristics of bread without causing spoilage.
Once bread is taken out of the oven, a natural process affecting its taste, moisture, and composition begins, known in English as "bread staling." If bread is not consumed shortly after baking, its taste will change and it will spoil. However, placing bread in the refrigerator in an airtight container or a well-sealed plastic bag halts this process and allows the bread to retain its qualities.
