Plain Bagels

Enriched 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.

Wheat flour is a staple ingredient in many baked goods, providing structure and texture. It is typically refined, removing the bran and germ. This process reduces its nutritional content compared to whole wheat flour.

Malted barley flour is used to enhance flavor and improve dough fermentation. It contains enzymes that help break down starches into sugars. This can improve the texture and rise of baked goods.

Reduced iron is added to fortify flour with iron, an essential mineral. It helps prevent iron deficiency anemia. The form used is easily absorbed by the body.

Niacin, or vitamin B3, is added to enriched flour to support metabolic health. It plays a role in converting food into energy. Fortification helps prevent deficiencies in populations with limited dietary diversity.

Thiamin mononitrate is a form of vitamin B1 used to fortify flour. It is essential for energy metabolism and nerve function. Fortification helps prevent thiamin deficiency, especially in refined grain products.

Riboflavin, or vitamin B2, is added to enriched flour to support energy production. It is important for cellular function and growth. Fortification ensures adequate intake in diets lacking variety.

Folic acid is a synthetic form of folate used to fortify flour. It is crucial for DNA synthesis and cell division. Fortification helps prevent neural tube defects in developing fetuses.

Water is a basic ingredient used to hydrate flour and activate yeast. It is essential for dough formation and texture. Water quality can affect the final product's taste and texture.

Brown sugar is used as a sweetener and flavor enhancer in baked goods. It contains molasses, which gives it a distinct flavor and color. It is less refined than white sugar but still contributes to added sugar intake.

Wheat gluten is added to improve dough elasticity and structure. It is a protein that helps trap air, giving bread its chewy texture. It is commonly used in bread-making to enhance texture.

Salt is used to enhance flavor and control yeast activity in dough. It is a common ingredient in baking for its preservative and flavor-enhancing properties. Excessive salt intake can lead to health issues.

Fermented durum wheat flour is used to enhance flavor and improve dough texture. Fermentation can increase nutrient availability and digestibility. It is less common than regular wheat flour but offers unique properties.

Yeast is a leavening agent that helps dough rise by producing carbon dioxide. It is essential for bread-making, contributing to texture and flavor. Yeast fermentation can also enhance nutrient availability.

Cornmeal is used to prevent sticking and add texture to baked goods. It is a coarse flour made from dried corn. While it adds texture, it is not a significant source of nutrients.

Dextrose is a simple sugar used as a sweetener and to enhance browning in baked goods. It is chemically identical to glucose and quickly absorbed by the body. While it provides quick energy, it contributes to added sugar intake.

Fermented wheat flour is used to enhance flavor and improve dough texture. Fermentation can increase nutrient availability and digestibility. It is less common than regular wheat flour but offers unique properties.

Malted barley is used to enhance flavor and improve dough fermentation. It contains enzymes that help break down starches into sugars. This can improve the texture and rise of baked goods.