At a glance
Summary
This sourdough batard is made with enriched wheat flour, which is refined and lacks the nutritional benefits of whole grains, contributing to blood sugar spikes. The product is moderately processed, containing a few additives like amylase and ascorbic acid, but it avoids major harmful ingredients such as seed oils or artificial sweeteners. While it is not ultra-processed, the use of refined flour and the presence of additives limit its healthfulness compared to more minimally processed breads.
Key ingredients 12
Ascorbic acidGood
Vitamin C — beneficial even when serving as a preservative.
Benefits
Improves dough quality and acts as an antioxidant.
WaterNeutral
Water is a neutral ingredient used as a solvent and to provide moisture in the dough. It does not contribute any calories or nutrients. It is essential for the dough formation and fermentation process.
See more about Water →Cultured wheat starchNeutral
Cultured wheat starch is used as a natural preservative and to improve texture. It is derived from wheat and may contain beneficial lactic acid bacteria. It does not provide significant nutritional value.
Benefits
May help extend shelf life and improve texture without synthetic additives.
YeastNeutral
Yeast is a microorganism used to ferment dough, producing carbon dioxide that helps bread rise. It contributes to the flavor and texture of the bread. Yeast fermentation can also enhance the bioavailability of certain nutrients.
Benefits
Enhances flavor and texture, and may improve nutrient absorption through fermentation.
Cultured wheat flourNeutral
Cultured wheat flour is used to naturally preserve and enhance the flavor of bread. It involves fermentation, which can introduce beneficial bacteria. It does not significantly alter the nutritional profile of the bread.
Benefits
May contribute to natural preservation and flavor enhancement.
Naturally fermented lactic acidNeutral
Naturally fermented lactic acid is used to enhance flavor and preserve bread. It is produced through fermentation, which can improve the digestibility of the bread. It does not provide significant nutritional benefits.
Benefits
May improve flavor and digestibility through fermentation.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is essential for the taste and texture of the final product. Excessive consumption can lead to health issues, but moderate use is generally safe.
Risks
Excessive intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and helps control yeast fermentation in bread.
Ground wheat malt flourNeutral
Ground wheat malt flour is used to enhance flavor and color in bread. It contains enzymes that can improve dough fermentation. It does not significantly alter the nutritional profile of the bread.
Benefits
Enhances flavor and fermentation process in bread.
AmylaseNeutral
Amylase is an enzyme used to break down starches into sugars, aiding in fermentation and improving bread texture. It is naturally occurring and commonly used in baking. It does not provide direct nutritional benefits.
Benefits
Improves fermentation and texture of bread.
XylanaseNeutral
Xylanase is an enzyme that breaks down hemicellulose, improving dough handling and bread volume. It is used to enhance the texture and quality of baked goods. It does not contribute to the nutritional content of the bread.
Benefits
Improves dough handling and bread volume.
Enriched wheat flourBad
Enriched wheat flour is refined and lacks the fiber and nutrients found in whole grains. It is often fortified with synthetic vitamins to replace those lost during processing. This ingredient can contribute to blood sugar spikes and lacks the nutritional benefits of whole grains.
Risks
May contribute to blood sugar spikes and lacks fiber, which is essential for digestive health.
Benefits
Provides a source of carbohydrates and some vitamins due to fortification, but lacks the benefits of whole grains.
Wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
May contribute to blood sugar spikes if consumed in excess.
Benefits
Provides carbohydrates and is essential for bread structure.
Processing
Processed Foods
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