SOURDOUGH CRACKED WHEAT BREAD
Summary
This sourdough cracked wheat bread features beneficial ingredients like cracked wheat and a sourdough starter, which enhance its nutritional profile and digestibility. The ingredient list is relatively clean, with no harmful additives or seed oils, but the bread is still considered processed due to the use of enriched flour. The processing level limits its score despite the presence of whole grain components and natural leavening agents.
At a glance
Key ingredients 5
Unbleached enriched wheat flourNeutral
Unbleached enriched wheat flour is a common ingredient in bread, providing structure and texture. It is enriched with vitamins and minerals like iron and B vitamins to replace nutrients lost during processing. However, it lacks the fiber and nutrients found in whole grain flours.
Risks
May contribute to blood sugar spikes due to its refined nature and lack of fiber.
Benefits
Enrichment adds back some essential nutrients like iron and B vitamins, which are important for energy metabolism and red blood cell production.
WaterNeutral
Water is a fundamental ingredient in bread making, hydrating the flour and activating yeast. It contributes to the dough's consistency and texture. There are no health concerns associated with water in this context.
Benefits
Essential for dough formation and yeast activation, contributing to the bread's texture and rise.
Cracked wheatGood
Cracked wheat is a whole grain ingredient that adds texture and nutritional value to bread. It is minimally processed, retaining its bran and germ, which are rich in fiber and nutrients. This ingredient enhances the bread's fiber content and provides a nutty flavor.
Benefits
Rich in dietary fiber, which supports digestive health and provides a feeling of fullness. Contains essential nutrients like B vitamins and minerals.
Sourdough starterGood
Sourdough starter is a natural leavening agent made from fermented flour and water. It contains beneficial bacteria and yeast that improve the bread's flavor and digestibility. The fermentation process can enhance nutrient absorption and reduce phytic acid content.
Benefits
Contains probiotics that may support gut health and improve nutrient absorption. The fermentation process can make the bread easier to digest.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. It is a necessary component for proper dough development and taste. However, excessive salt intake can contribute to health issues like hypertension.
Risks
Excessive consumption may lead to increased blood pressure and related health concerns.
Benefits
Enhances flavor and strengthens gluten structure in bread, contributing to texture and taste.
Processing
Processed Foods
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