Bread, from white flour

Commercially prepared, sliced or unsliced bread made from white, wheaten bread-making flour and other permitted ingredients. Contains added folate and iodine, in addition to thiamin. Ready to eat.

Majority of nutrients including proximates, vitamins, minerals, tryptophan and fatty acids were derived from composite or individual analysis of 10 purchases of 6 brands (4x Mighty Soft, 2x Helgas, 1x Sunblest, 1x Foodland, 1x Super Soft, 1x Master White) of white bread purchased nationally in each state and territory capital city and two regional centres in NSW and QLD (2006 - KFP). Sugars, starch, B2, B3, B5, B6, biotin, minerals and moisture were determined in 6 composites of 3 purchases, purchased in each state capital city (1993 - Cereal Catch-Up Program). Tocopherols were determined in a composite of 10 purchases of white bread purchased in Sydney and Melbourne (2000). Heavy metals were derived from composite samples of white bread purchased nationally in 2000 and 2002 (19th ATDS; 20th ATDS). Iodine, Cr, Mo, Ni, Na, K, P, Mn, Fe, Ca, Cl and Se were determined in 10 samples of white bread purchased in NSW, Qld, SA, NT and ACT (2004 - 22nd ATDS). Folic acid estimated using the approximate flour content of bread and the folic acid content of flour for bread making after taking into account baking losses (200 ug/100 g). Iodine is estimated using the salt content to first estimate the analysed sodium content of the bread, after adjusting for naturally occurring sodium and sodium from food additives (estimated at a total of 16 mg/100 g). The iodine contributed from this salt was then estimated assuming an iodine concentration in the salt of 45 mg per kilogram, assuming a 10% loss on baking. The iodine estimated from iodised salt (approximately 45 mcg/100 g) was then added to the naturally occurring iodine level previously measured in white bread (approximately 3 mcg/100 g) to determine the total iodine content after fortification.