Sourdough Sandwich Bread
Near you
Trader Joe's is carried at Trader Joe stores. Find one within 25 miles.
Summary
This sourdough sandwich bread is made with enriched wheat flour and a sourdough starter, which are generally acceptable ingredients. However, it is considered processed due to the use of dough conditioners like ascorbic acid and the presence of enriched flour. While it lacks harmful additives such as artificial colors or high-fructose corn syrup, the processing level limits its score, and the use of enriched flour instead of whole grain flour slightly reduces its nutritional value.
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, but it is still less nutritious than whole grain alternatives.
Risks
May contribute to blood sugar spikes due to its refined nature and lack of fiber.
Benefits
Provides essential vitamins and minerals such as iron and B vitamins due to fortification.
Malted barley flourNeutral
Malted barley flour is used to enhance flavor and improve the texture of baked goods. It is made from sprouted barley grains that are dried and ground into flour. This ingredient can help with the fermentation process in bread making.
Benefits
Can improve the flavor and texture of bread and aid in fermentation.
Ascorbic acidNeutral
Ascorbic acid, also known as vitamin C, is used as a dough conditioner to improve the quality of bread. It strengthens the dough and enhances its elasticity. This ingredient is generally recognized as safe and is commonly used in baking.
Benefits
Helps improve dough strength and elasticity, contributing to better bread texture.
WaterNeutral
Water is a fundamental ingredient in bread making, providing moisture and activating yeast. It is essential for the dough formation and fermentation process. Water quality can affect the final product, but it generally poses no health risks.
Benefits
Essential for dough formation and fermentation, contributing to bread texture and structure.
Sourdough starterNeutral
Sourdough starter is a mixture of flour and water that has been fermented with wild yeast and bacteria. It is used to leaven bread naturally and impart a tangy flavor. The fermentation process can enhance the nutritional profile of the bread by increasing bioavailability of nutrients.
Benefits
Enhances flavor and may improve nutrient absorption due to fermentation.
SaltNeutral
Salt is used in bread making to enhance flavor and control yeast activity. It also strengthens the gluten network in the dough. While necessary in small amounts, excessive salt intake can lead to health issues.
Risks
Excessive consumption may contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and strengthens dough structure in bread making.
Processing
Processed Foods
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