Pane a fette bianco
Summary
This bread is moderately processed and contains a relatively clean ingredient list, with extra virgin olive oil as a beneficial component. However, it includes refined wheat flour and is treated with ethyl alcohol, which slightly detracts from its overall healthiness. The presence of added salt and sugar also contributes to its processing level, impacting the score.
At a glance
Key ingredients 8
Wheat flour type 0Neutral
Wheat flour type 0 is a refined flour commonly used in bread making. It lacks the bran and germ found in whole wheat flour, resulting in lower fiber and nutrient content. It provides structure and texture to baked goods but is less nutritious compared to whole grain alternatives.
Risks
May contribute to blood sugar spikes due to its high glycemic index.
Benefits
Provides essential carbohydrates for energy and is a staple in many diets.
WaterNeutral
Water is a fundamental ingredient in bread, providing moisture necessary for dough formation. It activates gluten and yeast, essential for bread texture and rise. It is a neutral ingredient with no direct nutritional impact.
Benefits
Essential for hydration and dough consistency.
Extra virgin olive oilVery Good
Extra virgin olive oil is a high-quality monounsaturated fat with anti-inflammatory properties. It contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.
Benefits
Rich in monounsaturated fats that support heart health and provide anti-inflammatory properties. Contains antioxidants like vitamin E and polyphenols that may reduce oxidative stress.
YeastNeutral
Yeast is a microorganism used in bread making to ferment sugars, producing carbon dioxide that helps dough rise. It contributes to the flavor and texture of bread. It is a natural ingredient with no significant health concerns.
Benefits
Enhances bread texture and flavor through fermentation.
Dried natural yeastNeutral
Dried natural yeast is used to enhance the fermentation process in bread making. It provides a more complex flavor profile compared to regular yeast. It is a natural ingredient with no significant health concerns.
Benefits
Improves flavor complexity and fermentation efficiency in bread.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. It also strengthens gluten structure, improving dough elasticity. Excessive consumption can lead to health issues, but it is generally safe in moderate amounts.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and improves dough texture.
Malted wheat flourNeutral
Malted wheat flour is used to improve the flavor and color of bread. It contains enzymes that break down starches into sugars, aiding fermentation. It is a natural ingredient with no significant health concerns.
Benefits
Enhances flavor and fermentation in bread.
EthanolNeutral
Ethanol is used as a preservative to prevent microbial growth in packaged bread. It evaporates during baking, leaving no residue. It is generally recognized as safe in food applications.
Benefits
Acts as a preservative to extend shelf life without affecting flavor.
Processing
Processed Foods
Get the full breakdown in the Scout app
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store