Soft White Rolls
Summary
The soft white rolls are made with enriched white flour and sugar, which are refined ingredients that contribute to a higher level of processing. While the product includes butter, which is a beneficial ingredient, the presence of sugar and the processed nature of the flour limit its healthfulness. The rolls are moderately processed, which affects their overall nutritional quality and score.
At a glance
Key ingredients 7
Unbleached enriched white flourNeutral
Unbleached enriched white flour is a refined grain product that provides carbohydrates and some vitamins and minerals. It is enriched to replace nutrients lost during processing, such as iron and B vitamins. However, it lacks the fiber and nutrients found in whole grains.
Risks
Consumption of refined grains may contribute to blood sugar spikes and lacks the fiber necessary for digestive health.
Benefits
Enrichment adds back some essential nutrients like iron and B vitamins, which are important for energy metabolism and red blood cell production.
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 →SugarBad
Sugar is a refined carbohydrate that provides sweetness and aids in fermentation. Excessive consumption of sugar can lead to health issues such as obesity and diabetes. It is a source of empty calories with no essential nutrients.
Risks
High intake of sugar is linked to increased risk of obesity, type 2 diabetes, and dental cavities.
Benefits
Provides energy and enhances the flavor profile of baked goods.
ButterGood
Butter is a dairy product rich in saturated fats and fat-soluble vitamins. It provides a rich flavor and texture to baked goods. When sourced from grass-fed cows, it contains beneficial fatty acids like CLA.
Risks
High in saturated fats, which may contribute to heart disease if consumed in excess.
Benefits
Contains fat-soluble vitamins A, D, E, and K, and when grass-fed, provides beneficial fatty acids.
YeastNeutral
Yeast is a microorganism used to ferment dough, causing it to rise. It contributes to the texture and flavor of bread. Yeast itself does not provide significant nutritional benefits.
Benefits
Essential for leavening bread, contributing to its texture and flavor.
Nonfat dry milkNeutral
Nonfat dry milk is a dehydrated form of milk that adds protein and calcium to baked goods. It helps improve the texture and nutritional profile of bread. However, it lacks the fat content found in whole milk.
Risks
May cause allergic reactions in individuals with milk allergies or lactose intolerance.
Benefits
Provides protein and calcium, which are important for bone health and muscle function.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is a necessary component in baking for taste and texture. Excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake is associated with increased risk of hypertension and cardiovascular disease.
Benefits
Enhances flavor and helps regulate yeast fermentation in baking.
Processing
Processed Foods
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