SANTA CRUZ SOURDOUGH BREAD
Summary
Santa Cruz Sourdough Bread is made with a relatively simple ingredient list, featuring unbleached enriched wheat flour and a sourdough starter, which are generally acceptable for a processed bread. However, it is classified as a processed food due to the use of enriched flour and added salt, which limits its score. The absence of harmful additives or seed oils is a positive aspect, but the processing level prevents it from achieving a higher rating.
At a glance
Key ingredients 5
Unbleached enriched wheat flourNeutral
Unbleached enriched wheat flour is a common base for bread products, providing structure and texture. It is enriched with vitamins and minerals like iron and B vitamins 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 such as iron and B vitamins due to enrichment.
WaterNeutral
Water is a fundamental ingredient in bread making, necessary for hydrating the flour and activating yeast. It plays a crucial role in the dough's consistency and texture. Water itself does not provide any nutritional benefits or risks.
See more about Water →Sourdough starterNeutral
Sourdough starter is a fermented mixture of flour and water that helps leaven bread naturally. It can improve the bread's flavor and digestibility. The fermentation process may also enhance nutrient absorption.
Benefits
May improve digestibility and nutrient absorption due to fermentation.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. It is essential for the development of gluten structure in the dough. However, excessive salt intake can contribute to high blood pressure.
Risks
Excessive consumption may lead to high blood pressure and related health issues.
Benefits
Enhances flavor and contributes to proper dough structure.
Cultured wheat flourNeutral
Cultured wheat flour is treated with natural cultures to improve shelf life and flavor. It can act as a natural preservative in baked goods. This ingredient does not significantly alter the nutritional profile of the bread.
Benefits
Acts as a natural preservative and may enhance flavor.
Processing
Processed Foods
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