Bacteria Strain Discovered to Improve Bread

A strain of bacteria has been discovered that breaks the sugars in bread dough to make it tastier and healthier.

The bacteria produce dextrans (sugar molecules), which enhance the texture and taste of sourdough and helps keep the bread fresh, according to US researchers.

Producing ten times more dextran than other products used for the purpose, the bacteria avoids creating large amounts of lactic acid.

Dextran may act as a prebiotic, a non-digestible food ingredient that stimulates the growth or activity of bacteria in the digestive system, which are beneficial to health.