At a glance
Summary
This bread contains wholemeal flour, which is beneficial for its fiber and nutrient content, and yeast, which enhances flavor and nutritional profile. However, it also includes synthetic additives like calcium propionate and an emulsifier, which are common in processed foods to extend shelf life and improve texture. These additives, along with the processing level, limit the healthiness of the product compared to less processed options.
Key ingredients 11
Wholemeal FlourGood
Wholemeal flour is a source of dietary fiber and essential nutrients. It is less processed than white flour, retaining more of the grain's natural vitamins and minerals. This contributes to better digestive health and sustained energy levels.
Risks
May contain gluten, which can be problematic for individuals with celiac disease or gluten sensitivity.
Benefits
Rich in fiber, which aids in digestion and helps maintain healthy blood sugar levels. Provides essential nutrients like B vitamins and iron.
WaterNeutral
Water is a basic ingredient used to hydrate and bind the dough. It is essential for the baking process but does not contribute significant nutritional value. Its role is primarily functional in the bread-making process.
See more about Water →Wheat ProteinNeutral
Wheat protein is used to enhance the protein content of the bread. It provides essential amino acids but may not be as complete as animal-based proteins. It is beneficial for improving the bread's texture and structure.
Risks
Contains gluten, which can cause adverse reactions in individuals with gluten intolerance or celiac disease.
Benefits
Contributes to the protein content of the bread, supporting muscle maintenance and repair.
YeastNeutral
Baker's/nutritional yeast in standard use — benign.
Benefits
Enhances the flavor and texture of bread while contributing to its nutritional value by increasing B vitamins.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is a common ingredient in baking but does not provide significant nutritional benefits. Excessive consumption of salt can lead to health issues like hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances the flavor of the bread and helps control yeast fermentation.
Soya FlourNeutral
Soya flour is used to improve the texture and nutritional profile of bread. It is a source of plant-based protein and can enhance the bread's protein content. However, it may not be as beneficial as animal-based proteins.
Risks
May cause allergic reactions in individuals sensitive to soy.
Benefits
Provides additional protein and can improve the texture of the bread.
Caramelised SugarNeutral
Caramelised sugar is used for flavor and color in bread. It adds sweetness and a rich color but does not provide significant nutritional benefits. Excessive sugar consumption can lead to health issues like obesity and diabetes.
Risks
Excessive consumption can contribute to obesity and diabetes.
Benefits
Enhances the flavor and color of the bread.
Flour Treatment Agent: Ascorbic AcidNeutral
Ascorbic acid is used as a flour treatment agent to improve dough strength and volume. It is a form of vitamin C but is used in small amounts that do not contribute significantly to nutritional intake. It is generally considered safe in food processing.
Benefits
Improves dough strength and volume, enhancing the bread's texture.
Preservative: E282Bad
E282, or calcium propionate, is used to extend the shelf life of bread by preventing mold growth. It is a synthetic preservative and may cause digestive issues in sensitive individuals. Its use is common in processed foods to maintain freshness.
Risks
May cause digestive discomfort or allergic reactions in some individuals.
Benefits
Helps prevent mold growth, extending the shelf life of the bread.
Emulsifier: E472eBad
E472e is an emulsifier used to improve the texture and shelf life of bread. It is a synthetic additive and may not be necessary in a minimally processed diet. Its use is common in processed foods to maintain consistency.
Risks
May cause digestive issues or allergic reactions in sensitive individuals.
Benefits
Improves the texture and shelf life of the bread.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
Contains gluten, which can cause issues for those with celiac disease or gluten sensitivity.
Benefits
Provides essential nutrients like B vitamins and iron when enriched.
Processing
Processed Foods
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