I noticed in the store all of the wheat breads have high fructose corn
syrup. Why do they have this? What brands have just the
basics...like white bread but with whole wheat flour?

Thanks,

Eddie G

"Eddie G" > wrote in message
om...
> I noticed in the store all of the wheat breads have high fructose corn
> syrup. Why do they have this? What brands have just the
> basics...like white bread but with whole wheat flour?
>

You just have to read the labels to see what brands have which ingredients
I suspect that most mass produced bread has some type of sugar. Corn syrup
apparently is the least expensive form and that is what is used in food
products. We have a local "artisan" bakery that advertised that they don't
use any sugar in their breads. Bread is very easy to make, especially if
you have a food processor or stand mixer. If you make it yourself, you know
what's in it. You can make dough in a food processor in about two minutes.
You can stage the rest of the process to conform to your schedule.

"Eddie G" > wrote in message
om...
> I noticed in the store all of the wheat breads have high fructose corn
> syrup. Why do they have this? What brands have just the
> basics...like white bread but with whole wheat flour?
>

You just have to read the labels to see what brands have which ingredients
I suspect that most mass produced bread has some type of sugar. Corn syrup
apparently is the least expensive form and that is what is used in food
products. We have a local "artisan" bakery that advertised that they don't
use any sugar in their breads. Bread is very easy to make, especially if
you have a food processor or stand mixer. If you make it yourself, you know
what's in it. You can make dough in a food processor in about two minutes.
You can stage the rest of the process to conform to your schedule.

(Eddie G) wrote in message . com>...
> I noticed in the store all of the wheat breads have high fructose corn
> syrup. Why do they have this? What brands have just the
> basics...like white bread but with whole wheat flour?
>
> Thanks,
>
> Eddie G

High fructose corn syrup is used to substitute for normal cane sugar
in commercial bread formulaiion.
A normal HFCS has approximately the same sweetness as sucrose and will
confer the same quantity of fermentable sugars needed in the dough
therefore will come out the same quality as the one using normal cane
sugar.
It is used at around 5-8% based on flour weight.
If you live in the states you need to buy crusty breads as many of
them have basic composition ;just flour, salt, yeast and water.
There are many brands of lean breads .....
To be sure read the ingredient composition of the bread as shown in
the label.
Of just find a neighboring bakery ask them for crusty breads as those
particular goods are usually made with lean formulation.
Roy

(Eddie G) wrote in message . com>...
> I noticed in the store all of the wheat breads have high fructose corn
> syrup. Why do they have this? What brands have just the
> basics...like white bread but with whole wheat flour?
>
> Thanks,
>
> Eddie G

High fructose corn syrup is used to substitute for normal cane sugar
in commercial bread formulaiion.
A normal HFCS has approximately the same sweetness as sucrose and will
confer the same quantity of fermentable sugars needed in the dough
therefore will come out the same quality as the one using normal cane
sugar.
It is used at around 5-8% based on flour weight.
If you live in the states you need to buy crusty breads as many of
them have basic composition ;just flour, salt, yeast and water.
There are many brands of lean breads .....
To be sure read the ingredient composition of the bread as shown in
the label.
Of just find a neighboring bakery ask them for crusty breads as those
particular goods are usually made with lean formulation.
Roy