FISHERMAN'S WHARF STYLE EXTRA SOURDOUGH BREAD
Summary
This sourdough bread is made with enriched wheat flour and a sourdough starter, which are common ingredients in bread but indicate a moderate level of processing. The absence of harmful additives like artificial colors, flavors, or seed oils is a positive aspect, contributing to a cleaner label. However, the use of enriched flour and the processed nature of the product limit its score, as it does not reach the quality of minimally processed or whole food options.
At a glance
Key ingredients 5
Unbleached enriched wheat flourNeutral
Unbleached enriched wheat flour is a common base for bread products, providing structure and texture. It is enriched with vitamins and minerals like iron and B vitamins to replace nutrients lost during processing. However, it lacks the fiber and nutrients found in whole grain flours.
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.
WaterNeutral
Water is a fundamental ingredient in bread making, hydrating the flour and activating yeast. It plays a crucial role in the dough's consistency and texture. There are no health concerns associated with water in this context.
Benefits
Essential for dough formation and yeast activation in bread making.
Sourdough starterNeutral
Sourdough starter is a natural leavening agent made from fermented flour and water. It contributes to the bread's flavor and texture through natural fermentation. While it can improve digestibility, its benefits depend on fermentation time and conditions.
Benefits
May improve digestibility and nutrient absorption due to fermentation.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. It is a necessary component for proper dough development and taste. However, excessive consumption of salt can lead to health issues such as hypertension.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and controls yeast activity in bread making.
Cultured wheat flourNeutral
Cultured wheat flour is used as a natural preservative to extend shelf life by inhibiting mold growth. It is created by fermenting wheat flour with specific bacteria. While it serves a functional purpose, it does not add significant nutritional value.
Benefits
Acts as a natural preservative, extending the product's shelf life.
Processing
Processed Foods
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