At a glance
Summary
This bread is moderately processed and contains a simple ingredient list with flour, water, sugar, yeast, salt, cornmeal, and enzymes. The presence of sugar, although not excessive, is a refined carbohydrate that can contribute to health issues if consumed in large amounts. The product avoids harmful additives and seed oils, which helps maintain a reasonable score despite its processing level.
Key ingredients 7
FlourNeutral
Flour is a staple ingredient in bread, providing structure and texture. It is typically refined, which removes some nutrients and fiber. Whole grain alternatives offer more nutritional benefits.
Risks
Refined flour can contribute to blood sugar spikes and lacks fiber.
Benefits
Provides carbohydrates for energy and is essential for bread structure.
WaterNeutral
Water is a fundamental ingredient in bread, hydrating the flour and activating yeast. It is essential for dough formation and texture. No significant health impacts are associated with water in this context.
Benefits
Essential for dough hydration and yeast activation.
YeastNeutral
Yeast is a microorganism that ferments sugars, producing carbon dioxide for leavening. It is a natural ingredient essential for bread rising. No significant health concerns are associated with yeast in bread.
Benefits
Essential for leavening and contributes to bread texture.
SaltNeutral
Salt enhances flavor and strengthens gluten structure in bread. It is a common culinary ingredient but should be consumed in moderation. Excessive salt intake can lead to hypertension.
Risks
High sodium intake can increase the risk of hypertension and cardiovascular diseases.
Benefits
Enhances flavor and strengthens gluten structure in bread.
CornmealNeutral
Cornmeal is used for texture and flavor, often as a dusting on bread surfaces. It is a whole grain but used in small quantities here. Provides minimal nutritional impact in this context.
Benefits
Adds texture and flavor to bread surfaces.
EnzymesNeutral
Enzymes are added to improve dough handling and bread quality. They are naturally occurring proteins that aid in biochemical reactions. Typically used in small amounts with no significant health impact.
Benefits
Improve dough handling and enhance bread quality.
SugarBad
Sugar is used to feed yeast and enhance flavor but is a refined carbohydrate. Excessive consumption can lead to health issues like obesity and diabetes. Alternatives like honey or maple syrup offer more nutrients.
Risks
High intake of refined sugar can contribute to obesity, diabetes, and dental issues.
Benefits
Provides energy and enhances flavor in moderation.
Processing
Processed Foods
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