It really annoys me as e.g. the trend in industrial bread making is to reduce the relative quantity of flour (the most expensive ingredient), in favour of cheaper vegetable fats. This is achieved by the addition of emulsifiers. So the calorific value of the bread may go down, and you'll have to eat more bread to make you feel as full, but the overall nutritional balance is completely skewed away from what was originally a quite nourishing, wholesome food (the majority component of the European diet at one time).
Next time you buy a loaf of bread look at the end of the list of ingredients. If there is an emulsifier listed it's a red flag; there really should only be Flour, Water, Yeast and (some) Fat. You can also tell the quality of the bread by squeezing it and feeling for the spring-back. Many supermarkets don't actually stock 'real' bread.
Next time you buy a loaf of bread look at the end of the list of ingredients. If there is an emulsifier listed it's a red flag; there really should only be Flour, Water, Yeast and (some) Fat. You can also tell the quality of the bread by squeezing it and feeling for the spring-back. Many supermarkets don't actually stock 'real' bread.
I was alerted to this by reading the book 'Not on the Label' https://duckduckgo.com/?q=%22not+on+the+label%22+bread