At a glance
Summary
This French bread contains unbleached whole wheat flour, which is a beneficial ingredient providing fiber and nutrients. However, the presence of canola oil, a seed oil high in omega-6 fatty acids, and calcium propionate, a synthetic preservative, detracts from its healthfulness. The bread is moderately processed, which limits its score despite the use of whole grains.
Key ingredients 10
Unbleached whole wheat flourGood
Unbleached whole wheat flour is a minimally processed ingredient that retains more nutrients compared to refined flours. It provides dietary fiber, vitamins, and minerals essential for health. The use of whole grains supports digestive health and may reduce the risk of chronic diseases.
Benefits
Rich in dietary fiber, which aids digestion and helps maintain healthy blood sugar levels. Provides essential nutrients like B vitamins and iron.
Ascorbic acidGood
Vitamin C — beneficial even when serving as a preservative.
Benefits
Acts as an antioxidant and improves dough strength and volume.
WaterNeutral
Water is a neutral ingredient used as a solvent and to provide moisture in the dough. It is essential for the baking process but does not contribute significant nutritional value. Its presence is necessary for the activation of yeast and gluten development.
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 does not provide additional health benefits. Excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to elevated blood pressure and cardiovascular issues.
Benefits
Enhances flavor and helps control yeast fermentation in bread.
YeastNeutral
Yeast is a microorganism used to leaven bread, contributing to its texture and flavor. It is a natural ingredient that plays a crucial role in the fermentation process. Yeast itself does not provide significant nutritional benefits.
Benefits
Essential for leavening bread and developing its characteristic texture and flavor.
Malted barleyNeutral
Malted barley is used in bread to enhance flavor and improve texture. It contains enzymes that help break down starches into sugars, aiding fermentation. While it contributes to the bread's taste, it does not provide significant health benefits.
Benefits
Enhances flavor and aids in the fermentation process of bread.
EnzymesNeutral
Enzymes are used in bread making to improve dough handling and enhance texture. They are naturally occurring proteins that facilitate biochemical reactions. While they improve the quality of bread, they do not provide direct health benefits.
Benefits
Improve dough quality and enhance the texture of baked goods.
SugarBad
Sugar is a refined carbohydrate that provides sweetness and aids in yeast fermentation. However, excessive consumption of refined sugar can lead to health issues such as obesity and diabetes. It is often used in small amounts in bread to enhance flavor and texture.
Risks
High intake of refined sugar is associated with increased risk of obesity, type 2 diabetes, and dental cavities.
Benefits
Provides energy and enhances the flavor profile of baked goods.
Calcium propionateBad
Calcium propionate is a preservative used to extend the shelf life of bread by inhibiting mold growth. While effective, it is a synthetic additive that may cause digestive discomfort in sensitive individuals. Its use is common in processed foods to maintain freshness.
Risks
May cause digestive issues or allergic reactions in sensitive individuals.
Benefits
Helps prevent mold growth, extending the shelf life of baked goods.
Canola oilVery Bad
Canola oil is a seed oil high in omega-6 fatty acids, which can promote inflammation when consumed in excess. It is often highly processed and refined, which can reduce its nutritional quality. The use of canola oil is discouraged due to potential health concerns associated with its fatty acid profile.
Risks
High omega-6 content may promote inflammation and is linked to various chronic diseases when consumed in large amounts.
Processing
Processed Foods
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