At a glance
Summary
This sourdough bread is made with enriched flour, which includes added vitamins such as niacin, thiamin, riboflavin, and folic acid to compensate for nutrient losses during processing. While it contains beneficial ingredients like ascorbic acid and sea salt, the presence of processed flour and the overall processing level limit its score. The bread lacks harmful additives, but its processed nature prevents it from achieving a higher rating.
Key ingredients 10
Ascorbic acidGood
Ascorbic acid, also known as vitamin C, is used as a dough conditioner to improve the quality of bread. It is a natural antioxidant that can enhance the nutritional profile of the product. Its inclusion helps improve dough strength and volume.
Benefits
Acts as an antioxidant and can improve the nutritional value of the product by contributing vitamin C.
NiacinGood
Niacin, or vitamin B3, is added to enriched flour to restore nutrients lost during processing. It plays a crucial role in energy metabolism and maintaining healthy skin and nerves. Its inclusion helps meet daily nutritional requirements.
Benefits
Essential for energy metabolism and supports overall health by contributing to the daily intake of vitamin B3.
Thiamin mononitrateGood
Thiamin mononitrate is a form of vitamin B1 added to enriched flour to compensate for losses during processing. It is essential for carbohydrate metabolism and nerve function. Its inclusion helps ensure adequate intake of this vital nutrient.
Benefits
Supports energy metabolism and nerve function by contributing to the daily intake of vitamin B1.
RiboflavinGood
Riboflavin, or vitamin B2, is added to enriched flour to restore nutrients lost during processing. It is crucial for energy production and cellular function. Its inclusion helps meet daily nutritional needs.
Benefits
Essential for energy production and cellular function, contributing to the daily intake of vitamin B2.
Sea saltGood
Sea salt is a natural source of sodium and trace minerals, used to enhance flavor and improve dough structure. It is less processed than table salt, retaining beneficial minerals. Its inclusion contributes to the overall taste and quality of the bread.
Risks
Excessive sodium intake can lead to health issues such as hypertension, but moderate consumption is generally safe.
Benefits
Provides essential sodium and trace minerals, enhancing flavor and improving dough structure.
Unbleached flourNeutral
Unbleached flour is a common ingredient in bread, providing structure and texture. It is less processed than bleached flour, retaining more nutrients. However, it is still a refined carbohydrate with limited nutritional benefits.
Risks
May contribute to blood sugar spikes due to its refined carbohydrate content.
Benefits
Provides essential structure and texture to baked goods, and is less processed than bleached flour.
EnzymeNeutral
Enzymes are used in bread making to improve dough handling and texture. They are naturally occurring proteins that catalyze biochemical reactions. Their use in bread is generally considered safe and beneficial for improving product quality.
Benefits
Enhances dough handling and improves the texture and volume of the bread.
Reduced ironNeutral
Reduced iron is added to flour to replace iron lost during milling. It is an important mineral for oxygen transport in the blood. However, its bioavailability can be lower compared to iron from animal sources.
Risks
Excessive intake can lead to iron overload, but this is unlikely from typical consumption.
Benefits
Contributes to the daily iron intake, supporting oxygen transport and energy production.
Folic acidNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Risks
Excessive intake can mask vitamin B12 deficiency, but this is unlikely from typical consumption.
Benefits
Supports DNA synthesis and cell division, crucial for fetal development and overall health.
Filtered waterNeutral
Filtered water is used as a solvent and to hydrate ingredients in bread making. It is a basic and essential component of the dough. The filtration process removes impurities, ensuring the quality of the final product.
Benefits
Essential for dough formation and hydration, ensuring the quality and safety of the product.
Processing
Processed Foods
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