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<blockquote data-quote="LittleGreyCat" data-source="post: 2081679" data-attributes="member: 6467"><p>Well, not that much if you do the proper versions with strong wheat flour, oil for flexibility, and some food for the yeast.</p><p>Much like good beer with just malt, hops and water (and yeast of course).</p><p></p><p>However getting the wheat ready is a long hard grind.........</p><p></p><p>Malting barley is also an industrial process.</p><p></p><p>Mashing the malt to release the enzymes and convert the starch to fermentable sugar is also processing.</p><p></p><p>So there is a difference between processed (needs work turning the basic raw materials into a usable form) and being stuffed full of additives to try and preserve some flavour and texture whilst increasing shelf life.</p></blockquote><p></p>
[QUOTE="LittleGreyCat, post: 2081679, member: 6467"] Well, not that much if you do the proper versions with strong wheat flour, oil for flexibility, and some food for the yeast. Much like good beer with just malt, hops and water (and yeast of course). However getting the wheat ready is a long hard grind......... Malting barley is also an industrial process. Mashing the malt to release the enzymes and convert the starch to fermentable sugar is also processing. So there is a difference between processed (needs work turning the basic raw materials into a usable form) and being stuffed full of additives to try and preserve some flavour and texture whilst increasing shelf life. [/QUOTE]
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