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WHITE BREAD

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WHITE BREAD

Heidelberg Baking Co.
75 Good
View on Amazon

Summary

This white bread is made from a simple ingredient list including wheat flour, malted barley flour, water, salt, and yeast, which are generally considered clean and free from harmful additives. However, it is a processed food, which limits its score due to the level of processing involved. The absence of seed oils, artificial colors, and sweeteners is a positive aspect, but the processing level prevents it from achieving a higher rating.

At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Heidelberg Baking Co.
Category Bread

Key ingredients 5

Wheat flour
Neutral

Wheat flour is a staple ingredient in bread, providing structure and texture. It is typically refined, which removes the bran and germ, reducing fiber and nutrient content. While it is a common ingredient, it lacks the nutritional benefits of whole grain alternatives.

Risks

Refined wheat flour may contribute to blood sugar spikes and lacks fiber compared to whole grain flour.

Benefits

Provides carbohydrates for energy, though it lacks significant nutritional benefits compared to whole grains.

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Malted barley flour
Neutral

Malted barley flour is used to enhance flavor and improve the fermentation process in bread. It contains enzymes that help break down starches into sugars, aiding yeast activity. While it adds flavor, it does not significantly impact the nutritional profile of the bread.

Benefits

Enhances flavor and aids in the fermentation process, improving bread texture.

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Water
Neutral

Water is a fundamental ingredient in bread, hydrating the flour and activating gluten formation. It is essential for dough consistency and texture. As a basic component, it does not contribute additional nutrients.

Benefits

Essential for dough formation and texture, though it provides no nutritional benefits.

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Salt
Neutral

Salt is used in bread to enhance flavor and control yeast activity. It strengthens gluten structure, contributing to the bread's texture. While necessary in small amounts, excessive consumption can lead to health issues.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and strengthens gluten structure in bread.

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Yeast
Neutral

Yeast is a leavening agent that ferments sugars, producing carbon dioxide and causing the dough to rise. It is crucial for bread texture and flavor development. As a natural ingredient, it does not pose significant health risks.

Benefits

Essential for leavening and flavor development in bread.

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Processing

Group 3 · Processed

Processed Foods

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