San Francisco Style Sourdough
Summary
This sourdough bread is ultra-processed, which limits its potential health benefits despite having a relatively clean ingredient list. The product contains no harmful additives or seed oils, but the high level of processing impacts its overall nutritional quality. While it has a good macronutrient profile, the processing level prevents it from being rated higher.
At a glance
Key ingredients 6
WheatflourNeutral
Wheatflour is a staple ingredient in bread, providing structure and texture. It contains gluten, which can be problematic for individuals with celiac disease or gluten sensitivity. The flour is enriched with vitamins and minerals like calcium carbonate, iron, niacin, and thiamin to enhance nutritional value.
Risks
Contains gluten, which can cause adverse reactions in individuals with celiac disease or gluten intolerance.
Benefits
Enriched with essential vitamins and minerals, contributing to nutritional intake.
WaterNeutral
Water is a fundamental ingredient in bread-making, hydrating the flour and activating yeast. It plays a crucial role in dough formation and texture. There are no health concerns associated with water in this context.
Benefits
Essential for dough formation and yeast activation, contributing to bread texture.
Wheat FibreNeutral
Wheat fibre is added to increase the dietary fiber content of the bread. It contains gluten, which may not be suitable for those with gluten-related disorders. The inclusion of fiber can aid in digestion and promote satiety.
Risks
Contains gluten, which can cause issues for those with gluten intolerance or celiac disease.
Benefits
Increases dietary fiber content, supporting digestive health and promoting fullness.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. While necessary in small amounts, excessive salt intake can lead to health issues such as hypertension. In this product, the salt content is minimal.
Risks
Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and regulates yeast activity in bread-making.
Malted Barley FlourNeutral
Malted barley flour is used to improve the flavor and color of bread. It contains gluten, which may not be suitable for those with gluten sensitivities. The malting process enhances enzyme activity, aiding in dough fermentation.
Risks
Contains gluten, which can be problematic for individuals with gluten intolerance or celiac disease.
Benefits
Enhances flavor and color, and aids in dough fermentation through increased enzyme activity.
Vitamin D YeastNeutral
Vitamin D yeast is used to naturally fortify bread with vitamin D, an essential nutrient for bone health. The yeast also contributes to the leavening process. There are no significant health concerns associated with this ingredient.
Benefits
Fortifies bread with vitamin D, supporting bone health and aiding in leavening.
Processing
Ultra-Processed Foods
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