I usually buy sourdough rye bread in the supermarket because that's the cheapest form of bread and I like it. It contains no "chemicals" that the legislator dee

I usually buy sourdough rye bread in the supermarket because that's the cheapest form of bread and I like it. It contains no "chemicals" that the legislator deemed necessary for inclusion in the ingredient list, save some sodium acetate as pH regulator and preservative. Sure, the artisanal bread at my local bakery is tastier, but it also costs about ten times as much. To my knowledge yeast doesn't touch gluten at all and only breaks down the starch. I really doubt that there are measurable health benefits of artisanal bread. Do you have any studies to back up that claim?