Sara Lee Delightful Bread Soft And Smooth Wheat

Whole wheat flour is a source of complex carbohydrates and dietary fiber. It retains the bran and germ, providing essential nutrients and promoting digestive health. Compared to refined flour, it offers more vitamins and minerals.

Wheat bran is a rich source of dietary fiber and essential nutrients. It is the outer layer of the wheat kernel and is beneficial for digestive health. It provides additional vitamins and minerals compared to refined grains.

Water is a fundamental ingredient used to hydrate and bind ingredients in bread. It plays a crucial role in the dough formation and baking process. It does not contribute any nutritional value on its own.

Wheat gluten is added to improve the elasticity and texture of bread. It is a protein that helps bread rise and maintain its shape. While beneficial for bread quality, it may cause issues for those with gluten intolerance.

Modified wheat starch is used to improve texture and moisture retention in bread. It is processed to alter its properties for specific functional uses. It does not provide significant nutritional benefits.

Baker's/nutritional yeast in standard use — benign.

Cellulose fiber is added to increase the fiber content of bread. It is derived from plant cell walls and is not digestible by humans. It helps improve the texture and bulk of the product.

Maltitol is a sugar alcohol used as a sweetener in reduced-calorie products. It can cause digestive discomfort when consumed in large amounts. It is less caloric than sugar but may still impact blood sugar levels.