Examining the Ingredients in Nature's Own 100% Whole Wheat Bread
Nature's Own is a popular brand of bread owned by Flowers Foods. Their 100% Whole Wheat bread aims to provide a nutritious, fiber-rich option made entirely from whole grains.
Benefits of 100% Whole Wheat Bread
Whole wheat bread is often recommended as a healthy bread choice, especially for those with diabetes or trying to manage weight. The benefits stem from its ingredient profile:
- Higher fiber content - improves digestion and heart health.
- Lower glycemic index - prevents unhealthy blood sugar spikes.
- More nutrients than white bread - contains more B vitamins, iron and healthy fats.
- Satisfies hunger - fiber and protein keeps you feeling fuller longer.
Ingredients in Nature's Own 100% Whole Wheat Bread
To deliver these benefits, Nature's Own 100% Whole Wheat Bread contains:
Whole Wheat Flour
The main ingredient is finely milled whole wheat flour. This flour contains all 3 nutrient-dense parts of the original wheat grain - the bran, germ and endosperm. So it provides the fiber, protein, vitamins and minerals missing from white flour.
Water
Water activates the gluten in flour to help dough rise and give bread its spongy texture. Nature's Own does not add excess water so their bread does not have an overly soft consistency.
Wheat Gluten
Added vital wheat gluten boosts this breads protein content, lending to a denser crumb and heartier texture. This also helps slow digestion, preventing spikes in blood sugar.
Yeast
Yeast fermentation helps bread rise and develop air pockets. Natures Own likely uses instant yeast which acts more rapidly than active dry yeast. This enables efficient mass production.
Sugar
A small amount of cane sugar fuels fermentation. Yeast feeds on sugars to produce carbon dioxide which gets trapped as bubbles, causing dough to rise. Sugar also enhances flavor and browning.
Molasses
Blackstrap molasses boosts flavor with its rich, robust taste. It also provides iron, magnesium and B vitamins. Molasses viscosity and sugars further assist with fermentation.
Honey
Honey lends mild sweetness, moisture and antibacterial properties. It contains unique enzymes and phytonutrients absent from refined sugar. Honey provides subtle flavor notes.
Soybean Oil
A small amount of soybean oil brings essential fat and richness to improve moisture, texture and shelf life. As an unsaturated vegetable oil, it does not negatively impact blood sugar or heart health.
Vinegar
Vinegar slows yeast growth allowing time for dough development to maximize rise. The acetic acid also enhances flavor. Malt vinegar likely used for its pleasant, mild taste.
Sodium Stearoyl Lactylate
An emulsifying dough conditioner that strengthens gluten, improves texture and volume. It allows efficient industrial production of consistent, spongy bread.
Calcium Propionate
A mold inhibitor used to extend shelf life and reduce spoilage. While uncommon in homemade bread, it enables longer storage as a preservative.
Other Common Bread Ingredients
While not found in Nature's Own Whole Wheat Bread, some other typical bread ingredients include:
Salt
Salt controls yeast fermentation while enhancing flavor. It also strengthens gluten and aids water absorption for proper dough consistency.
Sweeteners
In addition to sugar, honey and molasses, bread can contain corn syrup, malt extract, agave, and other natural sweeteners. Artificial sweeteners generally not used.
Fat
Besides soybean oil, breads may use vegetable, olive, corn or canola oils. Butter or shortening also sometimes included for flavor and moisture.
Preservatives
In addition to calcium propionate, preservatives like sorbic acid, potassium sorbate and calcium sulfate may be added. These expand shelf life by preventing mold.
Emulsifiers
Other emulsifiers like mono- and diglycerides, datem, lecithin and various gums are used. These strengthen the gluten network for better rising and texture.
Acids
Besides vinegar, lactic, citric, malic and ascorbic acid help bread maintain acidity to control microbial growth while boosting flavor.
Enzymes
Enzymes like amylase, protease, lipase and xylanase augment the leavening process. Amylase also breaks down complex carbs, reducing breads glycemic impact.
Stabilizers
Guar gum, xanthan gum and cellulose derivatives help preserve moisture content to maintain freshness and extend shelf life of baked bread.
Flaxseed
Adds fiber, protein and omega-3 fatty acids. Also contains lignans that lower blood sugar and cholesterol. Provides nutty flavor.
Wheat Bran
Further boosts fiber content which has beneficial digestive and heart health effects. Natural bran flakes also provide a pleasing hearty texture.
The Purpose of Various Ingredients
While lengthy, the ingredients lists of commercial breads serve specific helpful functions:
- Flour, yeast, water - form basic bread structure
- Fats, sweeteners, flavorings - improve palatability
- Salt, acids, emulsifiers - augment gluten development
- Sugars, enzymes - fuel fermentation process
- Preservatives - maintain freshness and prevent spoilage
- Dough conditioners - standardize manufacturing
Supporting Nutrition and Health
When made with whole grains, bread can provide valuable nutrition including:
- Fiber - improves digestion and heart health
- Protein - builds and repairs tissues
- B vitamins - support energy metabolism
- Iron, magnesium, selenium - prevent anemia and boost immunity
- Antioxidants - neutralize cell damage contributing to disease
So despite long labels, bread ingredients work synergistically to create a quality finished product.
The Takeaway on Bread Ingredients
Nature's Own 100% Whole Wheat Bread strives for simplicity with common whole food ingredients like flour, water, wheat gluten, seeds, sweeteners and oils. Standard leaveners, preservatives and dough conditioners assist creation of a consistent, light and flavorful loaf.
Understanding the distinct roles played by various compounds demystifies elaborate commercial bread ingredient lists. Companies thoughtfully formulate combinations of flour, sweeteners, fats, yeasts and functional additives suited to large scale production.
When centered around whole grains, seeds and minimal processed content, bread can provide worthwhile nutrition. Just be sure to read labels to pick optimal loaves for your health needs.
FAQs
Is Nature’s Own 100% Whole Wheat Bread healthy?
Yes, being made entirely from whole grains, this bread contains important fiber, protein, vitamins and minerals lacking in white bread. The wholesome ingredient list supports heart health, digestion, immunity and stabilizing blood sugar.
Does Nature’s Own 100% Whole Wheat Bread contain preservatives?
Yes, it contains calcium propionate which helps prevent mold growth and staling, extending the shelf life. While not found in homemade loaves, this allows efficient commercial production and longer storage.
What sweeteners are in Nature’s Own Whole Wheat bread?
This bread gets some natural sweetness from sugar, molasses and honey. These provide food for yeast, assist with fermentation and leavening, improve moisture, and balance flavor.
Is vinegar a normal bread ingredient?
Yes, the acetic acid in vinegar controls yeast growth allowing proper dough development and maximum rising. Malt vinegar also lends subtle flavor notes much like those found in a sourdough starter.
Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional before starting any new treatment regimen.
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