BOB'S RED MILL, ARTISAN BREAD FLOUR
Summary
This artisan bread flour is minimally processed and primarily composed of wheat flour with added vitamins and minerals, which enhances its nutritional profile. The absence of harmful additives or seed oils and the short, clean ingredient list contribute to its high rating. Its processing level is low, making it a wholesome choice for baking needs.
At a glance
Key ingredients 8
Wheat FlourNeutral
Wheat flour is a staple ingredient in bread making, providing structure and texture. It is minimally processed and retains some nutritional value, including protein and fiber. However, it lacks the nutrient density of whole grain flours.
Risks
Contains gluten, which may cause adverse reactions in individuals with celiac disease or gluten sensitivity.
Benefits
Provides essential carbohydrates and some protein, contributing to energy and satiety.
Malted Barley FlourNeutral
Malted barley flour is used to enhance the flavor and color of baked goods. It is minimally processed and adds natural sweetness and enzymes that aid in fermentation. However, it is used in small quantities and does not significantly impact nutritional value.
Benefits
Enhances flavor and aids in the fermentation process, improving the texture and rise of bread.
EnzymeNeutral
Enzymes are added to improve yeast baking performance by enhancing dough strength and stability. They are naturally occurring proteins that facilitate biochemical reactions. The specific enzyme used is not detailed, but it is generally considered safe and effective.
Benefits
Improves dough handling and bread quality by enhancing fermentation and texture.
NiacinNeutral
Niacin, also known as vitamin B3, is added to enriched flours to replace nutrients lost during processing. It is essential for energy metabolism and maintaining healthy skin and nerves. While beneficial, it is typically added in small amounts that do not significantly impact overall nutrition.
Benefits
Supports energy metabolism and overall health as part of the B-vitamin complex.
Reduced IronNeutral
Reduced iron is added to enriched flours to compensate for iron lost during milling. It is an essential mineral that supports oxygen transport and energy production. However, the bioavailability of iron in this form may be lower than in natural sources.
Risks
Excessive iron intake can lead to toxicity, but this is unlikely from typical consumption of enriched flour.
Benefits
Contributes to meeting daily iron requirements, supporting red blood cell production and energy levels.
Thiamine MononitrateNeutral
Thiamine mononitrate is a form of vitamin B1 added to enriched flours to restore nutrients lost during processing. It plays a crucial role in carbohydrate metabolism and nerve function. The addition is beneficial but does not significantly enhance the nutritional profile of the flour.
Benefits
Supports energy metabolism and nerve function as part of the B-vitamin complex.
RiboflavinNeutral
Riboflavin, or vitamin B2, is added to enriched flours to replace nutrients lost during milling. It is important for energy production and cellular function. While beneficial, the amounts added are small and do not greatly enhance the flour's nutritional value.
Benefits
Contributes to energy production and overall health as part of the B-vitamin complex.
Folic AcidNeutral
Folic acid is a synthetic form of vitamin B9 added to enriched flours to prevent deficiencies. It is crucial for DNA synthesis and cell division, particularly important during pregnancy. While beneficial, it is added in small amounts that do not significantly impact overall nutrition.
Risks
Excessive intake of folic acid can mask vitamin B12 deficiency, but this is unlikely from typical consumption of enriched flour.
Benefits
Supports DNA synthesis and cell division, contributing to overall health and development.
Processing
Unprocessed or Minimally Processed Foods
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