Slow metabolism – doctors admit the real cause

 

It was recently named "the most powerful metabolism booster on the planet" by a leading scientist...

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In fact...

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Plus, according to top health researchers...

This simple breakthrough can even reverse decades of damage to DNA...

Dramatically improve your physical energy and stamina...

Restore your mental sharpness to where it was in your 20s...

And create hormonal balance so that you feel great, and aren't prone to depression or mood swings.

>>Click here now to see the 7 natural ingredients that can heal your thyroid and boost your metabolism<<

It's no exaggeration to say that this may be one of the most important videos you've ever watched...

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Sincerely,
Rich Snippets
Investigative Health Research Group

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At its most basic, traditional bagel dough contains wheat flour (without germ or bran), salt, water, and yeast leavening. Bread flour or other high gluten flours are preferred to create the firm, dense but spongy bagel shape and chewy texture. Most bagel recipes call for the addition of a sweetener to the dough,often barley malt (syrup or crystals), honey, high fructose corn syrup, sugar, with or without eggs, milk or butter. Leavening can be accomplished using a sourdough technique or a commercially produced yeast Some breads begin mixing with an autolyse. This refers to a period of rest after the initial mixing of flour and water, a rest period that occurs sequentially before the addition of yeast, salt and other ingredients. This rest period allows for better absorption of water and helps the gluten and starches to align. The autolyse is credited to Raymond Calvel, who recommended it as a way to reduce kneading time and thereby improve the flavor and color of bread viable baker's yeast or a starter culture is added to flour and water. Enzymes in the flour and yeast create sugars, which are consumed by the yeast, which in turn produce carbon dioxide and alcohol. Specifically, the grain enzyme diastase begins to convert starch in the grain to maltose. The baker's yeast enzyme maltase converts maltose into glucose, invertase converts any added sucrose to glucose and fructose, and zymase converts glucose and fructose to carbon dioxide gas which makes the dough rise, and alcohol which gives the baked bread flavor. Sourdough starters also produce lactic and acetic acids, further contributing to flavor. When the yeast cells die, they release high quantities of a protease which snip protein strands, and in large dieoffs result in soft, sticky dough, less baked volume and a coarse crumb, but in smaller dieoffs, increase dough extensibility and baked volume