This subject is close to my heart, having done my time as an apprentice baker in the 1960s i know about diastactic and non diastactic malt, and the fact that the over night fermentation,which i was taught allows the enzymes and proteins to react and produce folic acid, this never can happen with the chorleywood method of no time dough's, formulated to supply supermarkets with un healthy, what they call bread, In the opinion of many this is the cause of the mass cases of gluten intolerance we see...