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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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11428401 No.11428401 [Reply] [Original]

>third ingredient in 100% whole wheat bread is HFCS
why?

>> No.11428408

>>11428401
Socialism

>> No.11428413

Corn jew subsidies

>> No.11428415

>>11428401
Probably has a longer shelf life? Maybe cheaper than using real cane sugar? You get what you pay for really.

>> No.11428423

>>11428401
yeast needs sugar to do its thing

>> No.11428454

It's cheap and is good for functionality as far as industrial processing lines go... Making 1 lb of dough at home is very different than making 10,000 lbs of dough on a processing line.

... But it's cheap. That's the main reason.

>> No.11428536

>>11428423
Yeast can get sugar from flour and can be made with just flour, yeast, water and salt, it's just that shitty grocery store enriched breads add sugar and a shit ton of other stuff to make it rise faster and last longer on a shelf.

>> No.11428542

>>11428536
Missed a word. I meant to say "Bread can be made with just flour, yeast, water and salt."

>> No.11428543

>>11428401
I'm going to guess that it makes the yeast work more reliably and faster.

>> No.11428548

>>11428401
>HFCS and soy

O SAY CAN YOU SEE

>> No.11428616

Americans really eat their bread with sugar? Jesus Christ

>> No.11428678

>>11428401
Cheap, easy to work with, tastes sweet which Americans (especially kids) love. I worked in a factory making this shit and half of the products would straight up lie about the ingredients. When you're making over a million loaves of bread a week, your priority is profit, saving a tenth of a penny on every loaf would add up to more than $100,000 a week

>> No.11428743

It's pretty hard to find any processed food in the US that isn't at least 10% HFCS

>> No.11428775

The answer is capitalism, They want you addicted to bread, there's also a bunch of shit in there that makes you not taste how sweet it should be otherwise, so you have no clue why you crave that bread so much.

>> No.11428785

>>11428743
and its hard to find any processed meat patty without any TVP (textured soy protein) as filler

the more budget it is the more soy it has

>> No.11428791

>>11428678
What ingredients would they lie about?

>> No.11428803

>>11428401
Because you bought shitty bread

>> No.11428806

>>11428791
My guess is he is full of shit and they didn't lie about any of the ingredients

>> No.11428811

>>11428791
There are two different recipes for different companies that sell honey wheat bread. Instead the factory used one recipe for all of the honey wheat breads, despite the bags having labels with different nutritional info and ingredients lists

>> No.11428828

>>11428401
because sugar makes a lot of things taste better

>> No.11429840

>>11428828
it isn't even sugar it's worse

>> No.11430029

>>11428401
Sugar helps the dough rise, it also makes it softer. And that's if you don't use enough that it sticks around to sweeten it.

You can make it without but it's easier to use a little. Stuff like hamburger buns uses a lot.

>> No.11430052

>>11429840
no, its definitely sugar. Don't buy the marketing bullshit from companies that choose to you slightly different variants of sugar

>> No.11430061

>>11429840
>high FRUCTOSE corn syrup isn’t sugar

Woah. Made me think.

>> No.11430067

>>11428423
t literally never made bread in his retard life
Thanks for the hot take, slick

>> No.11430073

>>11430061
Sugar is sucrose, anon. It breaks down into glucose and fructose in the stomach, but they're not the same thing. Also, HFCS will have much more fructose than the same calorie amount of sugar will break down into.

>> No.11430106

>>11430073
sucrose, glucose and fructose are all equally sugar. Its fucking dumb to say real sugar is only one of the variants


Also, HFC corn syrup is like 55/45, so just slightly more than the 50/50 you are referring to

>> No.11430224

>>11430106
There are multiple types of HFCS with some that go up to 70/30, and food manufacturers are not required to disclose what mix they're using. Fructose needs to be processed through the liver to be fully metabolized, much like alcohol, and that's where the additional health concerns not associated with just glucose come from.

>> No.11430237

>>11430224
There is very little evidence that one form of sugar is worse for your health than the others. just worry about how many calories of sugar you are consuming, thats what matters

>> No.11430266

>>11430052
It's not marketing bullshit it's reality. You can argue as to whether or not one is better than the other, or if they taste different, but claiming they're the same thing is silly

>> No.11430277

>>11430266
They aren't exactly the same thing, but they are all definitely sugar, the idea that one is more "real" than another is 100% marketing bullshit. In fact the original western type of sugar, honey, is closer to HFCS than it is to any other type

>> No.11430290

>>11430277
Not really, real honey has live probiotics among other benefits. Although yeah, once it has been filtered and pasteurized they're pretty similar. Heavily refined sugars as well as HFCS offer nothing nutritionally besides calories

>> No.11430294

>>11430290
>real honey has live probiotics
haha, fuck off, you don't even know what that means

>> No.11430302

>>11430294
What? It's literally regurgitated by the bees, they introduce their own bacteria that have powerful antimicrobial effects, and they're concentrated because the bees actively move moisture out of the honey

There's research to suggest that honey may even increase insulin sensitivity. Add water to live honey and it'll start ferment in a few days, add water to HFCS and nothing will happen

>> No.11430307

>>11430302
>Add water to live honey and it'll start ferment in a few days, add water to HFCS and nothing will happen
Why does this mean its better for human health, thats the question. Why is this something anyone should care about?

>> No.11430319

>>11430307
>Why does this mean its better for human health, thats the question. Why is this something anyone should care about?
That's another topic but there's a lot of research indicating health benefits from probiotics as well as whole/minimally processed foods. Research into probiotics in mead is pretty interesting, too

>> No.11430325

>amerilards bickering about HFCS back an forth
Absolutely pathetic

>> No.11430326

>>11430307
Regularly eating beneficial bacteria is vital to maintaining your digestive health and preventing one or two types of bacteria completely taking over your gut microbiome, which can be extremely detrimental to your health (look up E. coli and toxic shock syndrome).

>> No.11430569

>>11430052
Different sugars definitely taste different and hfcs tastes awful.

>> No.11430679

>>11430302
>Add water to live honey and it'll start ferment in a few days, add water to HFCS and nothing will happen
Wouldn't HFCS have been pasteurized? You can chop up raw cabbage and add salt to end up with sauerkraut which is perfectly healthy, but if you did the same with cooked cabbage it would just spoil. Doesn't mean cooked cabbage is bad for you.

>> No.11430702

>>11428401
Cheaper storebought breads add sugar to make it taste better since it's not freshly baked. You can find bread with little to no sugar in most stores though, especially if you look in the freezer section instead of the shelves.

>> No.11431547

>>11428548
>O SAY CAN YOU SEE
*SOY

>> No.11431655
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11431655

>>11428401
Go get a decent brand, like Arnold's. No HFCS and it keeps for an extremely long time. I get this for less than $2 a loaf at Walmart, and is excellent for PB&J.

>> No.11432791

The Wheat endosperm found in Whole Wheat is likely actually bad for you.
Historically, the only prople who ate Whole grain breads were people who were dirt fucking poor, or people in religious ordered who were trying to punish themselves for religious beliefs.
Everybody else had finely milled grain, and the extra crap that winds up in Whole Wheat bread nowadays was fed to livestock, or discarded in the fields.
Grain couldn’t be milled as finely as currently, so bread was still grainier, but it wasn’t the crappy Whole Wheat shit yoy can buy now.

The corn syrup is a simple sugar, that will make the bread taste less awful, and which will aid in digestion, so people will get less sick from the Whole Wheat.

>> No.11432808

>>11430290
Sugars are easy to digest.
Yeast when added to flour, breaks some of the flour down into sugars.
Whole wheat has endosperm that is much harder to break down, do sugar has to be added for the benefit of the yeast, and the benefit if the bread taste, and to help people actually digest the bread, since for about 1000 years or more, only dirt poor starving peasants actually comcumed shitty whole Wheat bread.
White Flour was actually far more common.

>> No.11432921

>>11432808
>White Flour was actually far more common.
doubt.jpg

>> No.11433161

>>11428542
No one gives a fuck

>> No.11433163

>>11428616
You mean cake

>> No.11433197

>>11428401

Americans are poisoning their fellow citizens.

>> No.11433216
File: 821 KB, 1200x1600, bread aisle.jpg [View same] [iqdb] [saucenao] [google]
11433216

>go to grocery store
>want to buy bread
>see dis
wat do

>> No.11433231
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11433231

>>11432791
>>11432808

>> No.11433237

>>11433216
Ahh yes. The ol' HFCS aisle..

>> No.11433241

>>11433216
Get fat

>> No.11433242

>>11433216
Leave that store and go buy the most expensive loaf of bread at Whole Foods. It's 10000% worth the cost.

>> No.11433251

>>11433242
Fresh baked bread with some kerrygold and a delicious Irish stew on a cold winter night? That is the life. I'm planning to do this already.

>> No.11433261

TFW allergic to soy so can only eat most things if they're made from scratch. It's not too bad. Not entirely convenient.

>> No.11433265

>>11433242
it's the #1 grocery store in the region (stop and shop/giant)

there's actually 2 of them. this one is in a poorer area. the other one is in a more middle class area and it has a regular bread aisle you'd expect in other places.

>> No.11433285

>>11433265
The two dominant grocery stores in my area bake their own bread but it's always stale-tasting by 1pm. You can't beat Whole Foods in that department.

>> No.11433307

>>11432921
One of the major themes in the history of wheat and other grains, is the refinement of milling and processing the grain, to make it finer, whiter, and removing the endosperm and other chaff that the raw grain contained.
The other major theme is the procssing of the grain in ways that convert the base carbohydrates into sugars, either by fermenting the grain into alcoholic beverages that contained both sugars and ethanol, or processing the flour with yeast to make bread, which also contained sugars.
Adding sweet ingredients like honey, fruit and, cheese was also extremely common.
All of the above add sugar content to the base wheat/grain.
It has always been a status symbol to have the finest whitest flour, from the Ancient Egyptians up thru the Victorian area and later.
The wealthy, who had to make all the complicated decisions were usually eating refined grains, not whole wheat, because simple carbohydrates are necessary for brain function.
If a rich person wants more fiber in their diet, there were foods like prunes, figs, and oatmeal porridge that could be consumed.
Whole Wheat is best left as animal feed.

>> No.11433409

>>11428401
why does it have so much shit in it?
I just grabbed looked up what the bread I bought today consists of:
wheat flour, water, rapeseed oil, sugar, yeast, salt

wtf why do you need anything more?

>> No.11433974

>>11430326
there is no evidence that "probiotics" have any effect on your digestive system

>> No.11434357

>get bread from bakery
>ingredients are just flour, water, yeast, salt
>tastes good, smells good
>buy hamburger rolls from same bakery
>ingredients are full of shit like corn syrup, soy flour, even vinegar
>tastes and smells weird
why do they do this?

>> No.11434363

>>11434357
>get loaf of bread from bakery that is only flour, yeast water and salt
>it goes moldy before I can eat enough sandwiches to make the purchase worthwhile

>> No.11434372

>>11434363
I got a baguette. I used about 2/3 of it to make french dip sandwiches and ate the rest the next day with some garlic spread I made.

>> No.11434388

>>11428401
Don't buy bread from companies that make that shit in factories then you idiot.
Its made that way so it can sit in the bread bag they package it in for a month without molding.

Buy your bread from an actual bakery, most grocery stores have their own nowadays.
If you can't do that then deal with your bread being shitty mass produced bullshit.
Your choice.

>> No.11434392

>>11434357
>>11433409
One lasts on the shelf maybe two days before getting stale and starting to mold on the outside.
The other can be produced, packaged, shipped, distributed, put out on a shelf over the course of a week, and wait another four to seven days for someone to come buy it, then store it another week on their kitchen counter, soft as ever the whole time.
If you don't want processed mass-produced cheap things, don't buy them. They exist to cut costs in labor and waste and provide a worse product for much cheaper, but there's always local and artisan products to be purchased at higher prices.

>> No.11434398

>>11434372
I make one sandwich per day to bring to work for lunch

>> No.11434409

>>11434392
the point was that even the rolls from a bakery that sells normal bread was full of garbage. where am I supposed to buy real buns for my burgs?

>> No.11434429

>>11434409
Just make them. Bread is the easiest shit to make, people have been making it forever. You can make a dozen yeast burger buns with less than ten minutes active work time. Most of the work of bread is not work, you just let it sit there.
That being said, if you buy preserved garbage from a "real" bakery, it's not a real bakery. Panera Bread is not a real bakery.

>> No.11434434

>>11434409
Maybe your concept of "real" is unreasonable and you are worrying about unimportant things

>> No.11434467
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11434467