Sourdough Long Loaf Bread
Summary
This sourdough bread is made with enriched wheat flour, which is a processed ingredient, and lacks whole grain content. While it does not contain harmful additives like seed oils or artificial sweeteners, the use of enriched flour and the presence of added vitamins indicate a moderate level of processing. The ingredient list is relatively short and free from major red flags, but the processing level limits its score.
At a glance
Key ingredients 10
Enriched wheat flourNeutral
Enriched wheat flour is a refined grain product that has been fortified with vitamins and minerals. It lacks the fiber and nutrients found in whole grains. The enrichment process adds back some nutrients lost during processing, but it is still less nutritious than whole grain flour.
Risks
May contribute to blood sugar spikes and lacks the fiber content of whole grains.
Benefits
Provides essential vitamins and minerals such as iron and B vitamins due to enrichment.
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 is a common ingredient in baking but should be consumed in moderation. Excessive salt intake can lead to health issues such as high blood pressure.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Enhances flavor and helps control yeast fermentation in bread.
YeastNeutral
Yeast is a microorganism used to ferment sugars, producing carbon dioxide that helps bread rise. It is a natural leavening agent. Yeast contributes to the texture and flavor of bread.
Benefits
Contributes to the leavening and flavor development in bread.
Malted barley flourNeutral
Malted barley flour is used to enhance the flavor and color of bread. It contains enzymes that help break down starches into sugars, aiding fermentation. It is typically used in small amounts and does not significantly alter the nutritional profile of bread.
Benefits
Enhances flavor and aids in fermentation by providing natural enzymes.
NiacinNeutral
Niacin, also known as vitamin B3, is added to enriched flour to replace nutrients lost during processing. It is essential for energy metabolism and maintaining healthy skin and nerves. In bread, it is present in small amounts as part of the enrichment process.
Benefits
Supports energy metabolism and is important for skin and nerve health.
Reduced ironNeutral
Reduced iron is added to enriched flour to increase its iron content, compensating for losses during milling. It is an essential mineral for oxygen transport in the blood. The form used in enrichment is bioavailable but less so than heme iron from animal sources.
Risks
Excessive iron intake can lead to toxicity, but this is unlikely from bread consumption alone.
Benefits
Essential for oxygen transport and energy production in the body.
Thiamin mononitrateNeutral
Thiamin mononitrate is a form of vitamin B1 added to enriched flour. It is crucial for carbohydrate metabolism and nerve function. The enrichment process restores thiamin lost during flour processing.
Benefits
Supports carbohydrate metabolism and nerve function.
RiboflavinNeutral
Riboflavin, or vitamin B2, is added to enriched flour to replace nutrients lost during processing. It plays a key role in energy production and cellular function. The enrichment ensures adequate intake of this essential vitamin.
Benefits
Important for energy production and cellular function.
Folic acidNeutral
Folic acid is a synthetic form of vitamin B9 added to enriched flour to prevent deficiencies. It is vital for DNA synthesis and cell division. Enrichment helps prevent neural tube defects in newborns.
Risks
Excessive intake can mask vitamin B12 deficiency, but this is unlikely from bread consumption alone.
Benefits
Essential for DNA synthesis and preventing neural tube defects.
Processing
Processed Foods
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