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(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