Sourdough Loaf

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, but it is still less nutritious than whole grain alternatives.

Water is a basic ingredient used to hydrate and activate yeast in bread making. It is essential for the dough formation and fermentation process. It does not contribute any calories or nutrients.

Yeast is a microorganism used in baking to ferment sugars, producing carbon dioxide and causing dough to rise. It is a natural leavening agent that contributes to the texture and flavor of bread. Yeast itself is a source of B vitamins and protein.

Salt is used in bread making to enhance flavor and control yeast activity. It is a common seasoning that also strengthens gluten structure in dough. Excessive consumption can lead to health issues such as high blood pressure.

Malted barley flour is used in baking to improve dough fermentation and enhance flavor. It contains enzymes that help break down starches into sugars, aiding yeast fermentation. It is typically used in small quantities and does not significantly alter nutritional content.

Niacin, also known as vitamin B3, is added to enriched flour to replace nutrients lost during processing. It is essential for energy metabolism and maintaining healthy skin and nerves. It is commonly used in food fortification.

Reduced iron is added to enriched flour to increase its iron content, compensating for losses during milling. Iron is crucial for oxygen transport in the blood. It is a common fortification practice in processed grains.

Thiamine mononitrate is a form of vitamin B1 used to fortify enriched flour. It is vital for carbohydrate metabolism and nerve function. Fortification helps prevent deficiencies in populations consuming refined grains.

Riboflavin, or vitamin B2, is added to enriched flour to restore nutrients lost during processing. It plays a key role in energy production and cellular function. It is a standard fortification practice in many grain products.

Folic acid is a synthetic form of folate used to fortify enriched flour, important for DNA synthesis and cell division. It is crucial for preventing neural tube defects during pregnancy. Fortification helps reduce the risk of folate deficiency in the general population.