Dextrinated bread is toasted bread subjected to a slow baking process at controlled temperatures and times, thanks to which the bread starch is fragmented into dextrins, maltose and other disaccharides and a uniformly dextrinated dough is obtained.
The starch dextrination process (second cooking) is a natural predigestion process since it anticipates the subsequent work of pancreatic amylase (enzyme in charge of digesting starch) and facilitates the digestive process, therefore dextrinated bread it is a more digestive bread than common bread.
For the entire family.
It is a bread with multiple applications and can successfully replace common bread.
Due to the very characteristics of dextrinate, its use is considerably expanded both for people with digestion problems and for those who do not have health problems.
Dextrin wholemeal bread has been made with wholemeal flour and supplemented with folic acid, a vitamin that is in greater demand during pregnancy, lactation, growth and the elderly.
