FRESHLY BAKED ITALIAN LOAF
Summary
This Italian loaf is moderately processed, containing enriched wheat flour and vegetable oil, which is often refined and high in omega-6 fatty acids. The presence of vegetable oil contributes to potential inflammation concerns, and the bread's processing level limits its score. However, the ingredient list is relatively short and free from artificial additives, which helps maintain a fair rating.
At a glance
Key ingredients 6
Enriched wheat flourNeutral
Enriched wheat flour is a refined flour that has been fortified with vitamins and minerals. It lacks the fiber and nutrients found in whole grain flour. The enrichment process adds back some nutrients lost during processing.
Risks
May contribute to blood sugar spikes due to its refined nature.
Benefits
Provides essential vitamins and minerals such as iron and B vitamins due to enrichment.
WaterNeutral
Water is a basic ingredient used to hydrate and bind the dough. It is essential for the baking process but does not contribute nutritional value. It acts as a solvent for other ingredients.
See more about Water →YeastNeutral
Yeast is a microorganism used to ferment and leaven bread, giving it texture and flavor. It is a natural ingredient that contributes to the bread's rise. Yeast fermentation can enhance the flavor profile of the bread.
Benefits
Contributes to the bread's texture and flavor through fermentation.
Vegetable oilBad
Vegetable oil is often a blend of oils, including seed oils, which are high in omega-6 fatty acids. These oils are typically refined and may contribute to inflammation when consumed in excess. The processing methods can strip oils of beneficial nutrients.
Risks
High omega-6 content may promote inflammation when consumed in excess.
Benefits
Provides a source of fat that can improve texture and mouthfeel in baked goods.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is a common ingredient in baking but should be consumed in moderation. Excessive salt intake can lead to health issues such as hypertension.
Risks
Excessive consumption may contribute to high blood pressure.
Benefits
Enhances flavor and helps control yeast fermentation in bread.
Dough improverNeutral
Dough improver is a blend of ingredients like enzymes and ascorbic acid that enhance dough strength and texture. It is used to improve the quality of the final baked product. These additives are generally recognized as safe but are processed ingredients.
Benefits
Improves dough elasticity and volume, resulting in better texture.
Processing
Processed Foods
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