Freezing bread may help reduce blood sugar spikes

Freezing bread before consumption can alter its starch structure, potentially helping to manage blood sugar levels. According to nutritionist Fernanda Coimbra from Tivolly, the cooling and thawing process creates resistant starch, a type of carbohydrate that the body digests more slowly, thereby reducing the glycemic response after a meal.

The impact of this process may vary depending on the type of bread, how it is prepared, and how it is consumed.

In addition to nutritional benefits, freezing is being utilized by artisan bakeries to preserve products. In Brasília, Los Santos Pizza & Pão offers various natural fermentation products, such as sourdough and focaccia, designed to be frozen and finished in a customer's oven at home. Chef Thiago Leopoldino noted that these frozen lines allow customers to maintain artisanal quality for various occasions like breakfast or picnics.