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Because people want to eat unprocessed bread? /s

• bartonfink 3y ago
  They do, to a certain extent. It's called whole wheat.
  • withinboredom 3y ago
    people eat plain wheat seeds?
• macNchz 3y ago
  Well there’s bread (flour, water, yeast, salt) and there’s bread (Enriched Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Yeast, Contains 2% Or Less Of: Soybean Oil, Salt, Monoglycerides, Calcium Propionate And Sorbic Acid To Extend Freshness, Malted Barley Flour, Whey, Soy Lecithin, Datem, Wheat Gluten).
  • vintermann 3y ago
    My point is that you should worry about specific ingredients, and specific types of processing. What do you think is bad here? I don't know much about enriching ingredients in the US, but where it's done, it's to prevent diseases you can get from missing them, or which can cause other health problems. Folic acid, which is in your list, is well known as a recommended supplement for pregnant women, since it dramatically reduces incidence of spina bifida in newborns. Niacin is better known as vitamin B, and it's a similar story.
    • macNchz 3y ago
      How do we determine which specific ingredients to worry about? I can’t keep up with all of the various additives in highly processed products–it’s simpler to reduce the number of ultra processed products I buy. In this case the enriched flour in the commercial bread presumably isn’t concerning, but I would prefer bread without added sugar and all of the various preservatives and emulsifiers. Research is ongoing but shows some potential impact re emulsifiers and their impact on the gut: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9331555/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9331555/ And some indication that one of the preservatives can have behavioral effects in kids: https://pubmed.ncbi.nlm.nih.gov/12173999/ https://pubmed.ncbi.nlm.nih.gov/12173999/
      • withinboredom 3y ago
        You realize you need "sugar" for the yeast so that the bread can rise, right? This isn't the middle ages and people like fluffy bread.
        • macNchz 3y ago
          Bread will rise just fine without sugar! There are plenty of commercial loaves sold with no sugar, and I’ve been making bread for like 15 years and have only ever used sugar to make something like brioche. https://cooking.stackexchange.com/questions/45587/how-did-people-make-bread-before-sugar-was-discovered https://cooking.stackexchange.com/questions/45587/how-did-pe...
          • withinboredom 3y ago
            Um. I’ve ground wheat with rocks and cooked it over a fire. I can promise you it won’t rise. Your super-processed flour that you buy in the store has all the magic in it to work though.
            • theK 3y ago
              Ever made wheat milk? It tastes sweet because wheat naturally contains water soluble sugars. They are more than enough to make the bread rise. The problem with your medieval bakery experience probably rested with too coarse grinding, too little hydrolize, not enough yeast and probably a combination of them.
        • amanaplanacanal 3y ago
          Nah. Malted barley contains enzymes which break down the starches into sugars for the yeast to eat. This is brewing 101 type stuff.
          • withinboredom 3y ago
            I’m talking about wheat. But now I want to go read Bronze Rank Brewer again…