Baguette
Summary
This baguette is made with fortified wheat flour and contains palm stearin, which is high in saturated fats and raises environmental concerns. The product is moderately processed, which limits its score, and includes a flour treatment agent, ascorbic acid, as an additive. Despite these factors, the ingredient list is relatively short and free from artificial colors or flavors, which helps maintain a reasonable score.
At a glance
Key ingredients 6
Fortified Wheat FlourNeutral
Fortified wheat flour is enriched with vitamins and minerals such as calcium carbonate, iron, niacin, and thiamin. This fortification aims to replace nutrients lost during processing. While it provides essential nutrients, it lacks the fiber and other benefits of whole grain flour.
Risks
May contribute to blood sugar spikes due to its refined nature.
Benefits
Provides essential vitamins and minerals that support overall health.
WaterNeutral
Water is a fundamental ingredient used to hydrate and bind the dough. It is essential for the chemical reactions that occur during baking. Water itself does not provide any nutritional value.
See more about Water →SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It plays a crucial role in dough structure and taste. Excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and contributes to the texture of the bread.
YeastNeutral
Yeast is a microorganism used to ferment sugars, producing carbon dioxide that helps the dough rise. It is a natural leavening agent that contributes to the bread's texture. Yeast itself does not provide significant nutritional benefits.
Benefits
Contributes to the leavening and texture of the bread.
Palm StearinBad
Palm stearin is a fraction of palm oil used for its solid fat properties. It is high in saturated fats, which can raise cholesterol levels. The production of palm oil is also associated with environmental concerns.
Risks
High saturated fat content may increase the risk of heart disease.
Benefits
Provides a stable fat that contributes to the texture of baked goods.
Ascorbic AcidNeutral
Ascorbic acid, also known as vitamin C, is used as a flour treatment agent to improve dough strength and volume. It is a common additive in bread making. While it is beneficial as a vitamin, its role in bread is primarily functional.
Benefits
Improves dough quality and volume in bread making.
Processing
Processed Foods
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