SOURDOUGH LOAVES

Beneficial ingredient — whole-food or functional value in this product class.

Essential B vitamin — beneficial micronutrient.

Flour is a basic ingredient in bread, providing structure and carbohydrates. It is typically refined, which removes some nutrients and fiber. Whole grain alternatives offer more nutritional benefits.

Reduced iron is added to fortify flour with iron, an essential mineral. It helps prevent iron deficiency anemia. However, it is less bioavailable than heme iron from animal sources.

Thiamin mononitrate is a synthetic form of vitamin B1 used to fortify flour. It is crucial for energy metabolism and nerve function. Fortification helps prevent deficiencies in populations consuming refined grains.

Folic acid is a synthetic form of vitamin B9 used to fortify flour. It is vital for DNA synthesis and cell division. Fortification helps prevent neural tube defects in newborns.

Water is a fundamental ingredient in bread, hydrating the flour and activating yeast. It is essential for dough formation and texture. Water quality can affect the final product.

Sourdough starter is a natural leavening agent made from fermented flour and water. It provides a unique flavor and can improve digestibility. The fermentation process can enhance nutrient availability.

Salt is used in bread to enhance flavor and control yeast activity. It is a common ingredient in baking. Excessive consumption can contribute to high blood pressure.

Cultured wheat flour is treated with bacterial cultures to improve shelf life and flavor. It is a natural preservative alternative. The fermentation process can enhance flavor complexity.