Seattle Sourdough Waterfront Sourdough Bread - 24oz
Summary
Seattle Sourdough Waterfront Sourdough Bread is a processed product with a relatively simple ingredient list, primarily consisting of enriched unbleached wheat flour and water. While it lacks harmful additives like high-fructose corn syrup or artificial dyes, the use of enriched flour indicates a moderate level of processing. The absence of seed oils and artificial preservatives is a positive aspect, but the processing level limits its score potential.
At a glance
Key ingredients 9
Enriched Unbleached Wheat FlourNeutral
Enriched unbleached wheat flour is a common ingredient in bread, providing structure and texture. It is enriched with vitamins and minerals like niacin and iron to replace nutrients lost during processing. However, it lacks the fiber and nutrients found in whole grain flours.
Risks
May contribute to blood sugar spikes due to its refined nature and lack of fiber.
Benefits
Provides essential vitamins and minerals such as iron and B vitamins due to enrichment.
Wheat FlourNeutral
Wheat flour is a staple ingredient in bread, providing gluten which gives bread its structure. It is a refined flour, meaning it has been stripped of bran and germ, reducing its nutritional content. It is commonly used for its baking properties.
Risks
May cause blood sugar spikes and lacks fiber compared to whole wheat flour.
Benefits
Provides carbohydrates necessary for energy.
Malted Barley FlourNeutral
Malted barley flour is used to enhance the flavor and color of baked goods. It contains enzymes that help break down starches into sugars, aiding in fermentation. It is typically used in small amounts.
Benefits
Enhances flavor and aids in the fermentation process of bread.
NiacinNeutral
Niacin, also known as vitamin B3, is added to enriched flours to replace nutrients lost during processing. It plays a role in energy metabolism and maintaining healthy skin. It is a standard fortification in many grain products.
Benefits
Essential for energy metabolism and supports skin health.
Reduced IronNeutral
Reduced iron is added to enriched flours to prevent iron deficiency anemia. It is a form of iron that is easily absorbed by the body. It is a common fortification in processed grain products.
Risks
Excessive intake can lead to iron overload, but this is rare from food sources alone.
Benefits
Helps prevent iron deficiency anemia by providing a bioavailable form of iron.
Thiamin MononitrateNeutral
Thiamin mononitrate is a form of vitamin B1 used to fortify enriched flours. It is essential for carbohydrate metabolism and nerve function. It is commonly added to processed grain products to replace nutrients lost during milling.
Benefits
Supports carbohydrate metabolism and nerve function.
RiboflavinNeutral
Riboflavin, or vitamin B2, is added to enriched flours to support energy production and cellular function. It is a water-soluble vitamin that is part of the B-vitamin complex. It is commonly used in food fortification.
Benefits
Essential for energy production and cellular function.
Folic AcidNeutral
Folic acid is a synthetic form of folate used to fortify enriched flours. It is crucial for DNA synthesis and cell division, particularly important during pregnancy. It is a standard fortification in many grain products.
Risks
Excessive intake from supplements can mask vitamin B12 deficiency, but this is unlikely from food sources alone.
Benefits
Supports DNA synthesis and is crucial for fetal development during pregnancy.
WaterNeutral
Water is a fundamental ingredient in bread, providing moisture and activating yeast. It is essential for the dough formation and baking process. It is a natural and unprocessed component.
Benefits
Essential for hydration and necessary for the baking process.
Processing
Processed Foods
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