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At a glance
Summary
This bread is made with enriched wheat flour, which is a refined ingredient, and it is classified as ultra-processed due to its processing level. While it does not contain harmful additives like high-fructose corn syrup or artificial dyes, the presence of refined flour and the ultra-processed nature limit its health benefits. The ingredient list is relatively clean with minimal additives, but the processing level prevents a higher score.
Key ingredients 11
Ascorbic acidGood
Vitamin C — beneficial even when serving as a preservative.
Benefits
Strengthens gluten and improves dough rise, enhancing bread quality.
WaterNeutral
Water is a basic ingredient used to hydrate and bind ingredients. It is essential for the dough formation process. Water itself does not provide any nutritional value.
See more about Water →Durum wheat semolinaNeutral
Durum wheat semolina is a coarsely ground wheat used for its texture and protein content. It is commonly used in pasta and bread products. While it provides protein, it lacks the fiber of whole grains.
Risks
May cause gluten-related issues for individuals with celiac disease or gluten sensitivity.
Benefits
Provides a good source of protein and contributes to the texture of baked goods.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is a common ingredient in baking. Excessive consumption can lead to health issues such as high blood pressure.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and helps with dough structure and yeast control.
Cultured wheat flourNeutral
Cultured wheat flour is treated with bacterial cultures to improve shelf life and flavor. It is a natural preservative alternative. The fermentation process can enhance flavor but does not significantly alter nutritional content.
Benefits
May improve flavor and extend shelf life naturally.
YeastNeutral
Yeast is a microorganism used to ferment sugars, producing carbon dioxide and causing dough to rise. It is essential for leavening in bread. Yeast itself does not provide significant nutritional benefits.
Benefits
Essential for leavening and contributes to the texture and flavor of bread.
Wheat glutenNeutral
Wheat gluten is added to improve dough elasticity and structure. It is a concentrated protein derived from wheat. While beneficial for texture, it can cause issues for those with gluten intolerance.
Risks
Can cause adverse reactions in individuals with gluten intolerance or celiac disease.
Benefits
Improves dough elasticity and structure, enhancing the texture of baked goods.
Malted barley flourNeutral
Malted barley flour is used to enhance flavor and aid in fermentation. It contains enzymes that help break down starches. It is used in small amounts and does not significantly impact nutrition.
Benefits
Enhances flavor and aids in the fermentation process.
Lactic acidNeutral
Lactic acid is used as a preservative and to enhance flavor. It is naturally occurring and often used in fermentation. It does not provide significant nutritional benefits.
Benefits
Acts as a natural preservative and enhances flavor.
EnzymesNeutral
Enzymes are used to improve dough handling and extend shelf life. They are naturally occurring proteins that catalyze biochemical reactions. Enzymes themselves do not provide nutritional benefits.
Benefits
Improve dough handling and extend shelf life without synthetic additives.
Enriched wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
May contribute to blood sugar spikes due to its refined nature.
Benefits
Provides essential vitamins and minerals through enrichment, such as iron and B vitamins.
Processing
Ultra-Processed Foods
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