are in Bread
One of the many reasons why families decide to make their own bread is because of the numerous claims that have been made about the safety of store-bought commercial bread and the preservatives and additives that they contain.
In a time when we are questioning what goes into our food more and more, people look to large manufacturing companies to be more honest about what they actually put into the food they produce.
If you purchase commercial bread itís likely that the manufacturer will list all of the ingredients in the product.
You wonít be surprised to see that the bread that you buy in store isnít just going to contain yeast, flour and salt Ė it actually contains extra substances that are supposed to increase the quality, make it extra fluffy and soft, and also to ensure that the bread lasts longer.
However, while many of these substances do adhere to legislature, they are always being brought into question about their effectiveness and, more importantly, their safety.
It is for this reason that many people are turning to making their own bread at home because then they can tell exactly what ingredients they include.
So what are these conspicuous additives that manufacturers add to our bread?
Calcium Propionate: Most commercial bread manufacturers use calcium propionate in their products. It happens to be one of the most widely used preservatives in wheat-based products. Whatís interesting about this substance is that itís found naturally in many other food stuffs such as cheese.
However, in cheese, calcium propionate is a natural preservative that is actually safe to eat in small quantities. More importantly, itís actually beneficial to consume it.
However, the problem with the calcium propionate thatís found in bread is that it actually found in a much higher concentration so that bread can be preserved for long periods of time. As it is included in bread at a much higher level that would be considered natural, it can often cause gastro-intestinal infections, nasal congestion and even insomnia.
The next time you see a phrase such as Ďadded calciumí on a bread label, be sure to check where that calcium is coming from Ė hopefully not from this interesting little preservative.
Sulfur Dioxide: Many are often surprised to hear that commercial bread often contains large quantities of sulfur dioxide. However, itís true. Sulfur dioxide is added to bread and acts as a bleaching agent and well as a preservative because it extends the final shelf-life of the bread for longer than would otherwise be possible.
Lecithin: This is a relatively harmless additive in bread and it is derived from egg yolks or even from forms of
soy. Itís often added to bread in order to give it a lighter texture and also to help keep it fresher for longer periods.
Ascorbic Acid: Ascorbic acid is often found as an additive in bread. Whatís great about ascorbic acid is that it actually contains high quantities of vitamin C. Ascorbic acid also helps yeast to rise and so itís actually used as part of the baking process. Its several functions Ė added nutrition, yeast-rising agent and also as a preservative make it a great additive to bread.
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There is nothing more irresistible than a man or woman who can cook.