At a glance
Summary
This bread is made with enriched wheat flour, which is a processed ingredient, and contains a small number of additives. While it does not contain harmful ingredients like seed oils or high-fructose corn syrup, the use of enriched flour and the presence of a dough conditioner indicate a moderate level of processing. The ingredient list is relatively short and lacks artificial additives, which helps maintain a reasonable score.
Key ingredients 9
Ascorbic acidGood
Vitamin C — beneficial even when serving as a preservative.
Benefits
Strengthens gluten and improves bread volume and texture.
WaterNeutral
Water is a neutral ingredient used as a solvent and to provide moisture in the dough. It does not contribute any calories or nutrients. It is essential for the dough formation and texture.
See more about Water →SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is a common ingredient in baking but does not provide significant nutritional benefits. 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 in the fermentation process by controlling yeast activity.
Cultured wheat flourNeutral
Cultured wheat flour is used as a natural preservative in baked goods. It is made by fermenting wheat flour with specific bacteria. This process can help extend shelf life without synthetic additives.
Benefits
Acts as a natural preservative, potentially reducing the need for artificial additives.
YeastNeutral
Yeast is a microorganism used to leaven bread, contributing to its texture and flavor. It is a natural ingredient that helps dough rise by producing carbon dioxide. Yeast fermentation can also enhance the flavor profile of bread.
Benefits
Contributes to the leavening and flavor development of bread.
Malted barley flourNeutral
Malted barley flour is used to enhance the flavor and color of baked goods. It contains enzymes that can help break down starches into sugars, aiding in fermentation. It is a natural ingredient often used in small quantities.
Benefits
Enhances flavor and color, and aids in the fermentation process.
Lactic acidNeutral
Lactic acid is used as a dough conditioner and preservative in bread. It is naturally occurring and can help improve the texture and shelf life of baked goods. It is generally recognized as safe when used in food products.
Benefits
Improves dough texture and acts as a natural preservative.
EnzymesNeutral
Enzymes are used in baking to improve dough handling and bread quality. They are natural proteins that catalyze biochemical reactions, enhancing the texture and volume of bread. Enzymes are typically used in small amounts and are considered safe.
Benefits
Enhances dough handling and improves bread quality.
Enriched wheat flourBad
Refined grain flour stripped of bran and germ.
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 fortification.
Processing
Processed Foods
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