How to read a bread label: honest about improvements, sugar and yeast

Let’s look at the composition of the loaf – “white” bread from VkusVill:

  • wheat flour of the highest class,
  • drinking water,
  • sugar,
  • edible salt,
  • pressed baker’s yeast.

Anyone who has baked yeast at home knows that these ingredients are enough for a fluffy dough. Of course, there will be differences from a long loaf with improvers: the latter can look beautiful, stay soft longer, be more profitable in terms of production. Which composition is preferred is up to you.

Meanwhile, a check by Roskachestvo of wheat breads revealed an excess of bromates in about 4% of brands, and in about 1% – in semicarbazide. They are included in some complex improvements, whose composition is not always known even to bread manufacturers. These substances are carcinogenic, but their content is still not regulated by law. Until now, the ban on their use has only been included in the standard of the Russian quality system.

“Improvers increase the elasticity of the dough, make it fluffier, speed up production,” explains Marina Spigina, technologist of the Bread and Baking direction. – But in VkusVille, the requirements for the quality of bread are strict: without bread mixes, complex improvements, flavor enhancers and preservatives and butter cannot be replaced by margarine. With new suppliers it is often necessary to discuss a change in cooking technology. Of course, long-term and natural fermentation requires additional time, equipment and employees of various qualifications. But either the supplier changes the technology, or we don’t work with him.

  • Bread mixes with enhancements speed up the process from kneading to baking. With the traditional method, it can take up to two days: sourdough, brewing, dough, dough, proofing, baking. But it is during the kneading and fermentation of the dough that the taste and aroma of bread is formed, and flavors are not necessary.
  • Antioxidants (eg ascorbic acid) increase the shelf life of bakery products by protecting fats from oxidation and rancidity. At the same time, ascorbic acid increases the gas-retaining ability of the dough. This increases the volume of bread, improves the elasticity and porosity of the crumb.
  • Modified starch is used as an improver. It is obtained by chemical, physical or enzymatic processing of food starch. It increases the ability of flour to absorb water, improves the quality of gluten, while the volume of bread increases by 10-15%, the structure of porosity improves, the crumb becomes elastic and lighter. Thanks to the adapted starch, the bread stays fresh longer.
  • Food additives that are consistency stabilizers (thickeners, emulsifiers) improve the mixing of water and oil. Such bread on the cut will be with small and frequent pores. Emulsifiers reduce the consumption of fatty products in the production of rich products, increase dough stability and shelf life.

According to the reviews on the site, it can be seen that buyers like a bread made of flour, water, sugar, salt with yeast and without additives:

“Delicious banana! Good, non-crumbling crumb and clean, recognizable taste. As an experienced home baker who can’t yet bake bread myself, I consider this product a good alternative.”

  • Bread without sugar

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