Plain Bagels - 6 Ct

Enriched wheat flour is a refined grain product that has been fortified with vitamins and minerals. It lacks the fiber and nutrients found in whole grains. The enrichment process adds back some nutrients lost during processing.

Niacin, also known as vitamin B3, is added to enriched flour to prevent deficiencies. It plays a role in energy metabolism and DNA repair. As a water-soluble vitamin, it is generally safe at typical dietary levels.

Reduced iron is added to enriched flour to prevent iron deficiency anemia. It is a form of elemental iron used in food fortification. While beneficial for preventing deficiencies, it is less bioavailable than heme iron from animal sources.

Ascorbic acid, or vitamin C, is used as a dough conditioner in baking. It helps improve dough strength and volume. While it is an essential nutrient, its role in this product is primarily functional rather than nutritional.

Thiamine mononitrate is a synthetic form of vitamin B1 added to enriched flour. It is essential for carbohydrate metabolism and nerve function. The fortification helps prevent thiamine deficiency.

Riboflavin, or vitamin B2, is added to enriched flour to support energy production. It is water-soluble and generally safe at dietary levels. The fortification helps prevent riboflavin deficiency.

Amylase is an enzyme used in baking to break down starches into sugars, improving dough fermentation. It is naturally occurring and commonly used in bread making. Its role is primarily functional, enhancing texture and flavor.

Folic acid is a synthetic form of vitamin B9 added to enriched flour to prevent neural tube defects. It is essential for DNA synthesis and cell division. Fortification helps prevent folate deficiency in the population.

Water is a fundamental ingredient in baking, providing moisture and activating yeast. It is essential for dough formation and texture. As a natural and unprocessed ingredient, it poses no health risks.

Yeast is a microorganism used in baking to ferment sugars, producing carbon dioxide and causing dough to rise. It is a natural leavening agent and contributes to the flavor and texture of baked goods.

Salt is used in baking to enhance flavor and control yeast activity. It is a common culinary ingredient with no significant processing. While essential in moderation, excessive intake can lead to health issues.

Vinegar is used in baking to enhance flavor and improve dough texture. It is a natural ingredient with minimal processing. Its acidic nature can also help preserve freshness.