At a glance
Summary
This sourdough bread is made with enriched unbleached wheat flour and malted barley flour, which are processed ingredients. While it does not contain harmful additives like high fructose corn syrup or artificial dyes, the use of enriched flour indicates a moderate level of processing. The ingredient list is relatively short and free from seed oils, which is a positive aspect, but the processing level limits its score.
Key ingredients 10
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Supports energy metabolism and overall health.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Supports energy production and overall cellular health.
Enriched Unbleached Wheat FlourNeutral
Enriched unbleached wheat 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.
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.
Malted Barley FlourNeutral
Malted barley flour is used to enhance flavor and improve dough fermentation. It contains enzymes that help break down starches into sugars. It is typically used in small amounts in bread recipes.
Benefits
Enhances flavor and aids in the fermentation process of bread.
Reduced IronNeutral
Reduced iron is added to enriched flours to prevent iron deficiency. It is a form of iron that is easily absorbed by the body. The fortification helps maintain adequate iron levels in the diet.
Risks
Excessive iron intake can lead to toxicity, but this is unlikely from typical consumption.
Benefits
Helps prevent iron deficiency anemia and supports oxygen transport in the body.
Thiamin MononitrateNeutral
Thiamin mononitrate is a form of vitamin B1 added to enriched flours. It plays a crucial role in energy metabolism and nerve function. The fortification ensures adequate intake of this essential vitamin.
Benefits
Supports energy metabolism and proper nerve function.
Folic AcidNeutral
Folic acid is a synthetic form of vitamin B9 added to enriched flours to prevent neural tube defects. It is crucial for DNA synthesis and cell division. The fortification helps ensure adequate intake of this essential nutrient.
Risks
Excessive intake may mask vitamin B12 deficiency, but this is unlikely from typical consumption.
Benefits
Supports DNA synthesis and is crucial for fetal development during pregnancy.
WaterNeutral
Water is a basic ingredient used to hydrate the flour and activate yeast in bread-making. It is essential for the dough formation and fermentation process. Water quality can affect the final texture and flavor of the bread.
Benefits
Essential for dough formation and fermentation in bread-making.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. It is a common ingredient in baking that also strengthens the gluten network. Excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Enhances flavor and improves dough texture in bread.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
May lead to increased blood sugar levels due to its refined nature.
Benefits
Provides carbohydrates necessary for energy.
Processing
Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play