La Brea Bakery Bread
Summary
This bread is made from unbleached enriched flour and contains minimal ingredients, which suggests a lower level of processing. The absence of harmful additives such as artificial colors, flavors, or seed oils contributes positively to its score. However, the use of enriched flour, while common, is less desirable than whole grain options, which slightly impacts its overall healthiness.
At a glance
Key ingredients 5
Unbleached enriched flourNeutral
Unbleached enriched flour is a refined flour that has been fortified with vitamins and minerals. It lacks the fiber and nutrients found in whole grain flour. The enrichment process adds back some nutrients lost during processing, but it is still less nutritious than whole grain alternatives.
Risks
Consumption of refined flour can lead to rapid spikes in blood sugar levels and may contribute to weight gain if consumed in excess.
Benefits
The enrichment process adds essential vitamins and minerals like iron and B vitamins, which can help prevent deficiencies.
WaterNeutral
Water is a basic ingredient used to hydrate and bind other ingredients in bread. It is essential for the dough formation and yeast activation. Water itself does not provide any nutritional value.
See more about Water →Sour cultureNeutral
Sour culture is used in bread to provide a tangy flavor and improve texture. It can also aid in the fermentation process, enhancing the bread's digestibility. The specific health benefits depend on the strains of bacteria used in the culture.
Benefits
May improve gut health by introducing beneficial bacteria, depending on the strains used.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. It is a common ingredient in baking but should be consumed in moderation due to its sodium content. Excessive sodium intake can lead to health issues such as high blood pressure.
Risks
High sodium intake is associated with increased risk of hypertension and cardiovascular diseases.
Benefits
Enhances flavor and helps control yeast fermentation in bread making.
SemolinaNeutral
Semolina is a coarse flour made from durum wheat, often used to improve the texture of bread. It is higher in protein compared to regular wheat flour. However, it is still a refined grain and lacks the fiber of whole grains.
Benefits
Provides a higher protein content compared to regular wheat flour, which can contribute to a better bread texture.
Processing
Unprocessed or Minimally Processed Foods
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