If you've looked at the ingredient list on a loaf of bread at your supermarket recently, you may have been perplexed by some of the ingredients you see listed on the label. Most breads have certain additives that give it added taste and texture characteristics as well as serve as preservatives. It's important to be aware of these bread additives as some of them can aggravate food allergies and cause allergic reactions. Here are some of the common bread additives you might see listed on your favorite bread package:
Bread additives: Potassium bromate
Potassium bromate when added to bread acts as a dough conditioner and strengthener. Under the proper baking conditions, this additive is completely used up and doesn't pose a threat to health. In certain cases where the bread isn't baked long enough or at the proper temperature, small amounts may remain in the bread. This is of some concern since potassium bromate is classified as a possible carcinogen and banned in Europe as a food additive. This is a food additive that's best avoided when possible.
Bread additives: Mono-and diglycerides
These chemicals known as emulsifiers are found in a variety of baked goods. Because they're emulsifiers, they allow oily substances and watery ones to mix more efficiently. They also give the finished bread a smoother texture. Mono and diglycerides have the additional function of prolonging the life of bread by keeping it from becoming stale. They appear safe from a toxicity and health standpoint.
Bread additives: Sodium stearoyl lactate
This food additive helps to give the bread a lighter, more uniform texture. From a safety standpoint, there doesn't appear to be any significant health issues associated with its use although it may exacerbate digestive problems in those with lactose intolerance.
Bread additives: Partially hydrogenated oils
The other name for these undesirable food additives are trans fats. You've probably already heard about the health dangers of trans fats. Because trans fats have been banned in New York, they've been removed from many baked goods. If you see mention of any type of partially hydrogenated oil or fractionated oil on a bread ingredient label, steer clear of it for the sake of your health.
Bread additives: Calcium propionate
Calcium propionate acts as a preservative to help keep bread free of mold. When you buy preservative free bread the shelf life is usually considerably shorter because this ingredient isn't present. This preservative has been associated with allergic reactions in bakers as well as sleep problems and restlessness in children.
Bread additives: Dextrose
Sometimes you'll see dextrose on the ingredient list of a packaged bread. While it may sound ominous, it's really just another term for sugar. A small amount of sugar is needed when baking bread to provide fuel for the yeast that help the bread to rise.
If you want to avoid preservatives such as calcium propionate, you can buy preservative free bread at some natural food markets. Just plan on using the bread quickly due to the shorter shelf life. The best way to avoid the quick appearance of mold is to keep it in a nonhumid environment. You can also freeze portions of the bread until you're ready to use it.
