Sour dough bread
Summary
This sourdough bread benefits from the use of whole wheat flour, which enhances its nutritional profile with fiber and essential nutrients. However, it is classified as a processed food, which limits its score potential. The absence of harmful additives or seed oils is positive, but the processing level prevents it from achieving a higher rating.
At a glance
Key ingredients 4
Unbleached Enriched Wheat FlourNeutral
Unbleached enriched wheat flour is a common ingredient in bread, providing structure and texture. It is enriched with vitamins and minerals like niacin, iron, thiamine, riboflavin, and folic acid to replace nutrients lost during processing. However, it lacks the fiber and nutrients found in whole grain flours.
Risks
May contribute to blood sugar spikes due to its refined nature and lack of fiber.
Benefits
Provides essential vitamins and minerals due to enrichment, supporting overall nutritional intake.
WaterNeutral
Water is a fundamental ingredient in bread making, hydrating the flour and activating yeast. It plays a crucial role in the dough's consistency and texture. As a natural and unprocessed ingredient, it poses no health risks.
Benefits
Essential for dough formation and yeast activation, contributing to the bread's texture.
Whole Wheat FlourGood
Whole wheat flour is a nutritious ingredient, retaining the bran, germ, and endosperm of the wheat kernel. It is rich in fiber, vitamins, and minerals, promoting digestive health and providing sustained energy. Its use in bread enhances nutritional value compared to refined flours.
Risks
May cause digestive discomfort in individuals with wheat sensitivities or celiac disease.
Benefits
High in dietary fiber, supporting digestive health and providing essential nutrients like B vitamins and iron.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. It is a natural preservative and contributes to the bread's texture. While necessary in small amounts, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Enhances flavor and acts as a natural preservative, contributing to the bread's texture.
Processing
Processed Foods
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