Dextrinated bread is toasted bread that has been slowly baked at a controlled temperature and time, which breaks down the starch in the bread into dextrins, maltose, and other disaccharides, resulting in a uniformly dextrinated dough.
The process of dextrinating starches (second cooking) is a natural pre-digestion process since it preempts the subsequent work of pancreatic amylase (the enzyme responsible for digesting starch) and facilitates the digestive process. Therefore, dextrinated bread is more digestible than regular bread.
For the whole family.
It is a bread with multiple applications and can successfully replace ordinary bread.
Due to the very characteristics of dextrin, its use is considerably expanded for both people with digestive problems and those without.
Dextrin Whole Wheat Bread is made with whole wheat flour and supplemented with folic acid, a vitamin that is in greater demand during pregnancy, lactation, growth, and old age.
