At a glance
Summary
This artisan cheddar sourdough bread contains beneficial ingredients like durum wheat flour and cheddar cheese, which contribute to its nutritional profile. However, the presence of added sugar, a refined carbohydrate, slightly detracts from its healthfulness. The bread is moderately processed, which limits its potential score despite the overall clean ingredient list.
Key ingredients 9
Durum Wheat FlourGood
Durum wheat flour is a high-protein flour that contributes to the bread's structure and texture. It is less refined than all-purpose flour, retaining more nutrients. Often used in artisan breads for its robust flavor and nutritional profile.
Risks
Contains gluten, which may be a concern for individuals with celiac disease or gluten sensitivity.
Benefits
High in protein and provides a rich source of complex carbohydrates.
Cheddar CheeseGood
Cheddar cheese adds flavor and richness to the bread, providing protein and calcium. It is a natural dairy product with beneficial fats and nutrients. The cheese undergoes minimal processing, retaining its nutritional benefits.
Risks
High in saturated fats, which should be consumed in moderation.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
WaterNeutral
Water is a fundamental ingredient used to hydrate and bind ingredients in bread. It plays a crucial role in the dough formation and fermentation process. It is a natural and essential component with no processing concerns.
Benefits
Essential for hydration and necessary for the chemical reactions in baking.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is a common culinary ingredient with no significant processing concerns. While essential in small amounts, excessive intake can lead to health issues.
Risks
Excessive consumption may contribute to high blood pressure.
Benefits
Enhances flavor and plays a role in dough fermentation.
YeastNeutral
Yeast is a natural leavening agent that ferments sugars to produce carbon dioxide, causing the dough to rise. It is a key ingredient in bread-making with minimal processing. Yeast contributes to the bread's texture and flavor development.
Benefits
Facilitates fermentation, improving bread texture and flavor.
VinegarNeutral
Vinegar is used to enhance flavor and improve the shelf life of bread. It is a natural preservative with minimal processing. Vinegar can also contribute to the bread's acidity, affecting texture and taste.
Benefits
Acts as a natural preservative and flavor enhancer.
EnzymesNeutral
Enzymes are added to improve dough handling and bread quality. They are naturally occurring proteins that catalyze biochemical reactions. Enzymes are used in small amounts and are generally recognized as safe.
Benefits
Enhances dough properties and improves bread texture.
Enriched Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
May contribute to blood sugar spikes due to its high glycemic index.
Benefits
Provides essential vitamins and minerals like iron and B vitamins due to enrichment.
SugarBad
Sugar is added to enhance flavor and aid in yeast fermentation. It is a refined carbohydrate with minimal nutritional value. Excessive consumption of sugar can lead to health issues such as obesity and diabetes.
Risks
High intake may contribute to obesity, insulin resistance, and dental cavities.
Benefits
Provides energy and aids in yeast fermentation during baking.
Processing
Processed Foods
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