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HFCS in ALL burger buns?

Went to buy some burger buns at the grocery store. Started reading labels and couldn't believe they all had high fructose corn syrup as one of the first 4 or 5 ingredients. Why is it necessary? Buying food has now become a minefield of poisons to avoid as well as the fact that you better not leave your glasses at home since the ingredients are all in micro print.

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  1. Certainly not in ALL, we have several large commercial bakeries in the Chicago area that sell in all the major stores here including Gonella, S. Rosen and Turano. None have HFCS that I can tell, although some products do have a touch of sugar. Here's an example.

    http://www.turano.com/grocer/bakery-b...

    1 Reply
    1. re: ferret

      what's so special about those buns? 2g of sugar, same as the fiber. (per 85g bun)

      Ingredients include malted barley (maltose), sugar (sucrose), dextrose (glucose).

      The HFCS that is commonly used in baked goods is 42% fructose. The higher proportion of glucose keeps the bread soft and moist, resisting going stale. We all know that French style bread, without any sugar, has a crisp crust, and goes stale within a day or two.

    2. If the HFCS doesn't kill you the gluten or sugar will.

      2 Replies
      1. re: kengk

        I don't get your joke -- I assume something funny is hidden here.

      2. Trader Joe's does not use HFCS in any of their breads (or anything else under their own private label, for that matter). I got the sesame ones and they were ok, but maybe a bit dry. All of their baked goods tend to have very short best by dates, so you may want to freeze them unless you plan to use them all the day you buy them.

        4 Replies
        1. re: ohmyyum

          Perhaps that is why they go moldy so quickly in my house, so I stopped buying them.....

          1. re: Dirtywextraolives

            I don't think HFCS or any sugar would length the shelf time of the bread.

            1. re: Chemicalkinetics

              It slows down going stale. It only helps with mold if the bread remains more palatable in the fridge.

              I routinely keep TJ whole grain breads in the fridge for a couple of weeks, though i normally toast the slices before use. I keep their artisan styles out and try to use them up quickly.

              1. re: paulj

                I hate keeping my breads in the fridge, not to mention the space they take up...... I just don't buy TJ's baked goods, never liked any of them anyway.

        2. This might be helpful, for ingredients you want to avoid:

          http://www.labelwatch.com/prod_result...

          For grocery store bread, Atkins and Colombo does not.

          1. I really dislike sweet bread. There is so much hidden sweeteners in so much of our food that I read labels carefully. If I find sugar, HFCs and others in the food I don't buy it. A case in point, why is it necessary to have a sweetener in mayonnaise? Pasta sauce? etc. Luckily I am a from scratch cook. My husband is the bread baker in the house and sweetened breads are not found in my kitchen unless it is something like caramel sticky buns or muffins and things that are supposed to be sweet.We buy very little pre-made foods. It is better for us not to and is better on our waist lines too.

            11 Replies
            1. re: Candy

              This is what I don't get. The hamburger rolls I make have two tablespoons of sugar per dozen largish rolls. We will save our sugar consumption to eat freaking caramel sticky buns?

              Some of my ex co-workers were on a strict no carb diet, except if the carbs were in cake, pie or other pastries.

              1. re: kengk

                Yes, the annual consumption of something like sticky buns happens occasionally, maybe every few years. The thing is that they are supposed to be sugary goodness.

                Mayo is not and a whole lot of foods that contain sugar. They put it in them to keep us coming back for more. Fore me it is a big turn off.

                1. re: kengk

                  It's been 35 years since I left the bakery business. But I do know that we used sugar in our bread doughs, NOT for sweetness, BUt as a food for the yeast. Hamburger Rolls are verylight and airy, lots of rising from the yeast.

                  1. re: bagelman01

                    THANK YOU, THAT'S WHAT I TOLD THEM DOWN THREAD!

                2. re: Candy

                  I feel exactly the same way about sweeteners in bread, and pretty much every food product that is not supposed to be sweet! At my household, we do mostly from-scratch cooking too, and any pre-made foods are carefully screened to not contain unnecessary sweeteners and other additives, before they make it to the shopping cart.

                  You are lucky to have an in-house bread baker - it is often a pain to hunt for bread that do not contain all those unwanted ingredients!

                  1. re: Candy

                    "I really dislike sweet bread" - me too! I swear it didn't used to be like this - sometimes it's so bad it's like having a sandwich on a piece of pancake.

                    Some people actively seek this sweet bread + savoury meat thing out, though - like a restaurant near us serves all their hamburgers on Hawaiian bread. My husband likes it! I think it's just wrong, wrong, wrong. It tastes like a McGriddle.

                    Note to self: must learn how to make bread.

                    1. re: khh1138

                      Those Hawaiian buns have 8g of sugars for 45g bun, significantly higher than others. But that style of bread has been around a long time. I remember trying it in the early 1970s. It seems to be the most popular style of white bread at 99Ranch (Asian) groceries.

                      1. re: paulj

                        Which is odd, isn't it - because one thing I love about Asian groceries and *dessert* baked goods in general is the lower level of sweetness. I love that I can get a cake from 99Ranch or a bakery like JJ in Arcadia that doesn't set my teeth on edge from an overwhelming amount of sugar.

                        1. re: khh1138

                          It's funny that the desserts are less sweet and the breads sweeter than others. I've never thought about it before.

                          1. re: chowser

                            Sauces and dips also have a sweetness, ideally enough to balance the salt and acid. e.g. nuoc cham, hoisin, kecap manis, mirin, gochujang

                            1. re: paulj

                              I see the reason for that. But, if you're having a pineapple bun w/ sweet topping and sweet custard, a plain bun would be fine.