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, it’s likely that the manufacturer will list all of the ingredients in the product.
You won’t be surprised to see that the bread that you buy in the store isn’t just going to contain yeast, flour, and salt – it actually contains extra substances that are supposed to increase the quality, makes it extra fluffy and soft, and also ensure that the bread lasts longer.
However, while many of these substances do adhere to the 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. What’s interesting about this substance is that it’s found naturally in many other foodstuffs, such as cheese.
However, in cheese, calcium propionate is a natural preservative that is actually safe to eat in small quantities. More importantly, it’s actually beneficial to consume it.
However, the problem with the calcium propionate that’s found in bread is that it’s 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 than what would be considered natural, it can often cause gastrointestinal infections, nasal congestion, and even insomnia.
The next time you see a phrase such as “added calcium” on a bread label, be sure to check where that calcium is coming from — 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, it’s true. Sulfur dioxide is added to bread and acts as a bleaching agent as well as a preservative because it extends the final shelf-life of the bread for longer than would otherwise be possible.
Lecithin
Lecithin is a relatively harmless additive in bread and it is derived from egg yolks or even from soya. It’s often added to bread in order to give it a lighter texture and also to help keep it fresher for longer periods of time.
Ascorbic Acid
Ascorbic acid is often found as an additive in bread. What’s great about ascorbic acid is that it actually contains high quantities of vitamin C. Ascorbic acid also helps yeast to rise and so it’s actually used as part of the baking process. Its several functions – added nutrition, yeast-rising agent, and also as a preservative make it a great additive to bread.
