Soft French Demi Loaf 2 Count
Summary
This bread is made with a relatively simple ingredient list, featuring enriched unbleached wheat flour, water, and sour culture, which are generally acceptable for a processed food. It lacks harmful additives such as artificial colors, flavors, or seed oils, which is a positive aspect. However, due to its processing level, the score is capped, and it does not reach the highest tier reserved for minimally processed or whole food products.
At a glance
Key ingredients 7
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 flours. The enrichment process adds back some nutrients lost during processing, but it is still less nutritious than whole grain alternatives.
Risks
May contribute to blood sugar spikes and lacks the fiber content of whole grains.
Benefits
Provides essential vitamins and minerals due to enrichment, such as iron and B vitamins.
WaterNeutral
Water is a basic ingredient used to hydrate and bind the dough. It is essential for the baking process but does not contribute any nutritional value. Its presence is necessary for the texture and structure of the bread.
See more about Water →Sour CultureNeutral
Sour culture is used to ferment the dough, contributing to the bread's flavor and texture. It can enhance the digestibility of the bread by breaking down some gluten and starches. However, it does not significantly alter the nutritional profile of the bread.
Benefits
May improve digestibility and add a unique flavor to the bread.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is a common ingredient in baking but does not provide nutritional benefits. Excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and helps control yeast fermentation in bread.
SemolinaNeutral
Semolina is a coarse flour made from durum wheat, often used to add texture and flavor to bread. It is higher in protein than regular wheat flour but still lacks the fiber of whole grains. It contributes to the bread's structure and chewiness.
Risks
May cause gluten-related issues for those with sensitivities or celiac disease.
Benefits
Provides a higher protein content compared to regular wheat flour.
YeastNeutral
Yeast is a microorganism used to ferment sugars in the dough, causing it to rise. It is essential for leavening bread but does not contribute significant nutritional value. Yeast fermentation can improve the flavor and texture of the bread.
Benefits
Essential for leavening and contributes to the bread's texture and flavor.
EnzymesNeutral
Enzymes are added to improve dough handling and extend shelf life. They help break down starches and proteins, enhancing the bread's texture. While they are functional ingredients, they do not provide direct nutritional benefits.
Benefits
Improve dough handling and extend the freshness of the bread.
Processing
Processed Foods
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