At a glance
Summary
This bread is made with simple and recognizable ingredients such as wheat flour, malted barley flour, water, cracked wheat, salt, and yeast, which contribute to its relatively clean label. The absence of harmful additives like seed oils, artificial colors, or preservatives is a positive aspect. However, as a processed food, it is subject to a processing level cap, which limits its maximum potential score.
Key ingredients 6
Malted barley flourNeutral
Malted barley flour is used to enhance flavor and improve the texture of baked goods. It contains enzymes that help break down starches into sugars, aiding fermentation. However, it is typically used in small amounts and does not significantly impact nutritional value.
Benefits
Enhances flavor and texture in baked goods, and aids in the fermentation process.
WaterNeutral
Water is a fundamental ingredient in bread, necessary for hydration and gluten development. It acts as a solvent and helps in the mixing and fermentation processes. Water itself does not provide any nutritional value.
Benefits
Essential for hydration and gluten development in bread making.
Cracked wheatNeutral
Cracked wheat is a whole grain that adds texture and a nutty flavor to bread. It retains the bran and germ, providing more fiber and nutrients than refined flour. However, its nutritional impact depends on the quantity used in the product.
Benefits
Provides additional fiber and nutrients compared to refined flour, contributing to a more wholesome bread.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. It is a refined ingredient and does not provide the trace minerals found in unrefined salts. Excessive consumption of salt can lead to health issues such as hypertension.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and helps regulate yeast activity in bread making.
YeastNeutral
Yeast is a microorganism used in bread making to ferment sugars, producing carbon dioxide and causing the dough to rise. It is a natural ingredient that contributes to the texture and flavor of bread. Yeast itself does not provide significant nutritional benefits.
Benefits
Essential for fermentation, contributing to the leavening and flavor of bread.
Wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
May contribute to blood sugar spikes and lacks fiber compared to whole grain alternatives.
Benefits
Provides essential carbohydrates and energy, and is a key component in traditional bread making.
Processing
Processed Foods
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