miche sourdough bread
Summary
This sourdough bread is made with organic ingredients such as wheat flour, whole wheat, and rye flour, which contribute to its nutritional value and clean label. The absence of harmful additives and the use of organic components enhance its health profile. However, as a processed food, its score is capped due to the level of processing involved.
At a glance
Key ingredients 8
Organic Wheat FlourGood
Organic wheat flour is a staple ingredient in bread, providing structure and texture. Being organic, it is free from synthetic pesticides and fertilizers, which is beneficial for health and the environment. It is a source of carbohydrates and some protein, contributing to energy and satiety.
Risks
May contain gluten, which can be a concern for individuals with celiac disease or gluten sensitivity.
Benefits
Provides essential carbohydrates for energy and contains some protein and fiber, contributing to a balanced diet.
WaterNeutral
Water is a fundamental ingredient in bread making, hydrating the flour and activating yeast. It is a neutral ingredient with no direct nutritional benefits or risks. It plays a crucial role in the dough's consistency and texture.
See more about Water →Organic Whole WheatVery Good
Organic whole wheat is a nutrient-dense ingredient, providing fiber, vitamins, and minerals. Being organic, it avoids synthetic chemicals, enhancing its health profile. It supports digestive health and provides sustained energy release.
Risks
Contains gluten, which can be problematic for those with celiac disease or gluten intolerance.
Benefits
Rich in dietary fiber, vitamins, and minerals, supporting digestive health and providing long-lasting energy.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. It is a neutral ingredient when consumed in moderation but can contribute to high sodium intake if overused. It plays a role in strengthening gluten structure in bread.
Risks
Excessive consumption can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and contributes to the texture and structure of bread.
Organic MaltGood
Organic malt is used to enhance flavor and color in bread, providing a subtle sweetness. Being organic, it is free from synthetic additives, aligning with clean eating principles. It can also aid in yeast fermentation, improving bread rise.
Benefits
Enhances flavor and color naturally, and supports yeast activity for better bread texture.
Organic White Rye FlourGood
Organic white rye flour adds a distinct flavor and texture to bread, with a slightly lower gluten content than wheat. Its organic nature ensures it is free from synthetic chemicals, promoting a healthier choice. It contributes to a denser, more flavorful bread.
Risks
Contains gluten, which may not be suitable for those with gluten-related disorders.
Benefits
Provides a unique flavor and texture, and is a source of fiber and nutrients.
Ascorbic AcidNeutral
Ascorbic acid, also known as vitamin C, is used in bread as a dough conditioner to improve volume and texture. It is a neutral ingredient with no significant health risks when used in small amounts. It helps strengthen the dough and improve its elasticity.
Benefits
Improves dough strength and bread volume, contributing to a better texture.
Microbial EnzymesNeutral
Microbial enzymes are used in bread making to enhance dough handling and improve texture. They are neutral ingredients that aid in the breakdown of starches and proteins, enhancing bread quality. These enzymes are generally recognized as safe when used appropriately.
Benefits
Enhances dough handling and bread texture, contributing to a more consistent product.
Processing
Processed Foods
Get the full breakdown in the Scout app
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store