At a glance
Summary
This sourdough bread is made with enriched wheat flour and contains a moderate level of processing. While it lacks harmful additives like seed oils or artificial sweeteners, the use of enriched flour and added vitamins indicates a processed product. The ingredient list is relatively clean, but the processing level limits its score potential.
Key ingredients 11
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Supports energy metabolism and is essential for overall health.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Supports energy production and cellular function.
WaterNeutral
Water is a basic ingredient used to hydrate and bind the dough. It is essential for the fermentation process in sourdough bread. Water quality can affect the final texture and flavor of the bread.
Benefits
Essential for hydration and fermentation in bread making.
Wheat GlutenNeutral
Wheat gluten is added to improve the elasticity and chewiness of the bread. It is a concentrated form of protein found in wheat. Some individuals may have sensitivities or allergies to gluten.
Risks
Can cause adverse reactions in individuals with gluten intolerance or celiac disease.
Benefits
Enhances the texture and structure of the bread, providing a desirable chewiness.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is a common culinary ingredient with no significant processing. Excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake may contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and helps regulate yeast fermentation in bread.
YeastNeutral
Yeast is a microorganism used to ferment the dough, producing carbon dioxide that leavens the bread. It is a natural ingredient essential for bread making. Yeast fermentation can enhance the flavor and nutritional profile of bread.
Benefits
Contributes to the leavening and flavor development in bread.
Malted Barley FlourNeutral
Malted barley flour is used to enhance the flavor and color of bread. It contains enzymes that help break down starches into sugars, aiding fermentation. It is minimally processed and adds a subtle sweetness to the bread.
Benefits
Enhances flavor and aids in fermentation by providing natural sugars.
Reduced IronNeutral
Reduced iron is added to enriched flour to prevent iron deficiency. It is a common fortification practice in processed grains. Iron is crucial for oxygen transport in the blood.
Risks
Excessive iron intake can lead to toxicity, but this is rare from food sources.
Benefits
Helps prevent iron deficiency anemia and supports oxygen transport in the body.
Thiamine MononitrateNeutral
Thiamine mononitrate is a form of vitamin B1 added to enriched flour. It is essential for carbohydrate metabolism and nerve function. The fortification helps replace nutrients lost during flour processing.
Benefits
Supports energy metabolism and nerve function.
Folic AcidNeutral
Folic acid is a synthetic form of vitamin B9 added to enriched flour to prevent neural tube defects. It is crucial for DNA synthesis and cell division. Fortification helps ensure adequate intake in the population.
Risks
Excessive intake can mask vitamin B12 deficiency symptoms.
Benefits
Essential for DNA synthesis and preventing neural tube defects.
Enriched Wheat FlourBad
Refined grain flour stripped of bran and germ.
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.
Processing
Processed Foods
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