What is the chemical process that occurs from dough to bread that makes it fully digestible to humans?

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What is the chemical process that occurs from dough to bread that makes it fully digestible to humans?

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I’ll admit I don’t know the difference in digestibility between raw flour/dough and baked bread. However, the (probably main) reason why people eat baked bread but not raw flour is because flour can be contaminated with bacteria which will give you a bad time when eaten, like salmonella, and baking is sure to kill them.