According to the internist, the yeast that enters the alimentary canal remains alive and starts fermentation there.
József Septe, the president of the Hungarian Bakers' Association, recently spoke about the fact that behind the large number of Albanian bakeries in Hungary there are 15-20 owners who operate the entire network. The expert expressed his indignation because, according to him, the pasta used in the products sold there does not comply with the rules of the Hungarian Food Book, and the companies circumvent the labor regulations, reports Mandiner .
Septe explained that the spread of Albanian bakeries is unfavorable for Hungarian baking companies, and one of the main problems is that they use a few types of dough to make a variety of products, which is why it is possible that the savory and sweet doughs taste almost the same.
"The yeast remains alive in these products, which enters the alimentary canal and initiates fermentation there. Gas is formed, the abdomen becomes tense and other, additional texture improvers cause cramps," baker Dr. Károly Nagy, internist, told Pénzcentrum.
The president of the National Association of Dietitians, Zsuzsanna Szűcs, also spoke to the newspaper, she said that she tried to look up the exact ingredients, nutritional content, and salt content of the products in question, but was unsuccessful.
The expert said that pastries made from butter dough can have a very high fat content and also contain sugar. Regarding the salty versions, the high salt and fat content can cause problems.
Cover photo: Facebook/Albán Pékség
