Bread causes flatulence

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Guest

Hello, I have actually been a very satisfied Migros customer up to now and would like to remain so :-) Unfortunately, I have been suffering from Crohn's disease (chronic intestinal inflammation) for 20 years. Up to now, bread has generally been the best bread for me, quite apart from the Super Züpfe which I like best from Migros. But: for a few months now I have suddenly had incredible flatulence after every piece of bread, be it Weggli, Züpfe, Ruchbrot etc.! It wasn't easy for me to figure this out until I realized that the bloating started after eating just 1 Weggli! And believe me, 2-3 hours would not be so tragic for me BUT the bloating lasts up to a day! Therefore my question: Has Migros possibly changed the yeast or basically changed a raw material for the production of bread? I would be very interested! Has anyone had similar experiences with the same illness and Migros bread products?

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All replies (17)

Guest

Hello

That sounds to me more like a gluten intolerance, which unfortunately most doctors have still not included in their diagnostic repertoire. There are very often diagnoses of digestive problems or irritable bowel syndrome, for which conventional doctors know neither the causes nor the cures. Another popular diagnosis made by inept doctors is fibromyalgia, which is a collection of symptoms with no known cause that can vary from person to person. For doctors and pharmacists, such diagnoses are real money-printing machines because patients can be sold all kinds of medication. Patients with an undiagnosed gluten intolerance are often reluctant to undergo such an examination, which often makes the symptoms even more diverse over time.

Greetings from the Migi piglet

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Imperator

Hi Wiva76,
I really wouldn't wish this on anyone!
I don't think Migros has changed the raw materials much.
As yeast and flour are natural products, certain fluctuations are completely normal.
In the case of bread grain, the weather, among other things, has a major influence.
When it is very wet, sprouting can occur, so the grain germinates before the harvest,
in the field, resulting in poor gluten quality, which can be improved with ascorbic acid (vitamin C), for example. However, this is already added by the mills.
The baker can only influence the dough by kneading it or making it firmer and cooler.
In the case of yeast, which is a fungus, practically all the yeast in Switzerland is produced by Hefe-Schweiz. I'm not sure, but Migros also sources it there.
The yeast actually only breaks down sugars that serve as food and converts them into alcohol and carbon dioxide, all completely normal and natural, this is known as alcoholic fermentation.
The yeast itself dies at temperatures above 55°C.
Since you haven't had any problems so far, I don't think it's because of that, maybe the quality of the flour, a new delivery?
Even at Migros, normal bread is only made with flour, water, yeast and salt, perhaps with malt.
Malt is a standard ingredient in Weggli, which is made from barley.
I would like to help you further, but I have too little or no experience with this disease.
I hope that you can get this annoying problem, which occurs after eating bread, under control.
What about wholemeal bread, do you have the same problem? Otherwise I would try wholemeal baked goods, as they have considerably more fiber than wholemeal, half-wheat and white flour baked goods.
Best regards from the Imperator
(a trained baker and confectioner)

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moz79

Hello Imperator

"The baker can only influence the dough by kneading it or making it firmer and cooler."

May I disagree with you on this point? There are many different additives in industrial baking these days. In order for dough to be processed with machines, it must always have the same consistency. No matter what variations the flour has.

Have a nice Monday!

Greetings moz

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Imperator

Hi moz79,
Yes, you're right about the texture of the dough for the machines.
Also that there are a lot of additives.
But you're also wrong!
Such additives are not permitted by law for large loaves (Ruch, Weiss, Halbweissbrot),
not allowed by law!
The situation is similar for wholemeal!
For small bread (Weggli, Semmel etc.) you are allowed to add additives (unfortunately, I learned without such frills)

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Guest

Hello @Wiva76

I'm already in the process of clarifying your question with the product range managers.

Can you tell me whether you usually shop in a Migros with or without an in-house bakery? I don't know if this has any influence, but I would like to be able to investigate as thoroughly as possible in the hope that my information will help you.

Kind regards
Tanja

PS: Thank you@Imperatorforyour comments. I have learned a lot.

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Guest

Hello everyone! Your answers have been very interesting for me so far, thank you very much for allowing me to exchange ideas with you here! On the subject of gluten intolerance: I have never had any problems with it. Why am I so sure? Because, strangely enough, I tolerate all breads from other bakeries and markets (both Coop and Aldi) very well - in contrast to my favorite baked goods from Migros! On the question of in-house bakeries @Tanja: That's right, I actually mainly shop at three Migros stores that have an in-house bakery! Maybe I'll try a branch without an in-house bakery myself? Who knows, maybe we'll somehow get on the right track after all :-)

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Guest

Hello Wiva76

Unfortunately, the feedback from those responsible for the bread product range is not particularly helpful for you:

I have learned that we have not made any adjustments to the recipes for Ruchbrot, Zopf and Weggli in recent years. The yeast also continues to come from the same supplier. We use organic yeast for organic products.

If you need individual raw materials for any tests with your doctor, you can contact us. We will be happy to support you.

I'm sorry we can't tell you anything else at the moment.

Kind regards

Tanja

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Guest

"For large bread (Ruch, white, semi-white bread) such additives are not permitted by law!"

@ImperatorForbread made exclusively from wheat flour, water, yeast or sourdough and salt, the following regulation applies:

"An additive must be used in accordance with good manufacturing practice (GHP). The GHP is deemed to be complied with if: a. the additive is used in a quantity that is no greater than is necessary to achieve the desired effect; and b. the use of the additive does not mislead consumers."

https://www.admin.ch/opc/de/classified-compilation/20121974/index.html

But the list of permitted additives for the breads you mentioned is incredibly long!

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Guest

Ingredients for Ruchbrot according to Migipedia: Ruch flour made from wheat*, water, wheat protein, iodized table salt, yeast, barley malt flour, flour treatment agent: ascorbic acid* in IP-SUISSE quality.

Even if it is "only" a flour treatment agent, it still has to be labeled, as it is an additive. During my research, I was shocked to come across the following: "Pre-packaged bread must have a list of ingredients like other foods. In principle, all ingredients are listed there. However, there are exceptions to this labeling requirement: Additives are no longer subject to labeling if they enter the bread via an ingredient and no longer have any technological effect in the finished product. In addition, processing aids are not subject to labeling."

In addition to the 2 links to Wikipedia in the text above, this page was very helpful: http://www.lebensmittelklarheit.de/forum/brot

@Tanja_MigrosThismight also be interesting for you if you read through the comments above, do you know why I wrote this to you?

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Guest

Hello@deactivated user

To be honest: no, I don't know exactly what you're referring to. But to be honest, I haven't looked at the whole dialog from the summer again because I don't have the time.

Can you tell me what you mean?

Best regards

Tanja

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