At a glance
Summary
This wholemeal pitta bread is made primarily from wholemeal wheat flour, which is a positive aspect due to its higher fiber content compared to refined flours. However, it contains a synthetic preservative, E282, which is used to prevent mold but may cause digestive issues in some individuals. The product is moderately processed, which limits its score despite the relatively clean ingredient list.
Key ingredients 7
Wholemeal WheatflourNeutral
Wholemeal wheatflour is a source of dietary fiber and essential nutrients. It contains gluten, which can be problematic for individuals with celiac disease or gluten sensitivity. As a whole grain, it provides more nutrients compared to refined flour.
Risks
Contains gluten, which can cause adverse reactions in individuals with celiac disease or gluten intolerance.
Benefits
Provides dietary fiber and essential nutrients, contributing to digestive health and satiety.
WaterNeutral
Water is a fundamental ingredient used in baking to hydrate flour and activate yeast. It is essential for the dough formation process. Water itself does not provide any nutritional value.
See more about Water →YeastNeutral
Yeast is used as a leavening agent to help the dough rise. It contributes to the texture and flavor of the bread. Yeast is a natural ingredient with no significant health concerns.
Benefits
Contributes to the leavening and flavor of the bread.
VinegarNeutral
Vinegar is used to enhance flavor and improve the shelf life of baked goods. It is a natural preservative and can help balance the pH of the dough. Vinegar is generally safe and has no significant health concerns.
Benefits
Acts as a natural preservative and flavor enhancer.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is a common ingredient in baking. Excessive consumption of salt can lead to health issues such as high blood pressure.
Risks
Excessive consumption can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and helps control yeast activity in baking.
Wheat StarchNeutral
Wheat starch is used to improve the texture and consistency of baked goods. It contains gluten, which can be problematic for those with gluten intolerance. It is a refined carbohydrate with limited nutritional value.
Risks
Contains gluten, which can cause adverse reactions in individuals with celiac disease or gluten intolerance.
Benefits
Improves texture and consistency of baked goods.
Preservative: E282Bad
E282, also known as calcium propionate, is used to prevent mold growth in baked goods. It is a synthetic preservative and may cause allergic reactions in sensitive individuals. There are concerns about its potential to cause digestive issues in some people.
Risks
May cause allergic reactions and digestive issues in sensitive individuals.
Benefits
Prevents mold growth, extending the shelf life of baked goods.
Processing
Processed Foods
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