Bread, pumpernickel

By March 28, 2014

Bread, pumpernickel

Commercially prepared dark bread made from a mixture of rye flour, rye meal and kibbled or cracked rye grains. Contains iodised salt. Ready to eat.

Moisture, fat, ash, carbohydrate, fatty acids, vitamins and minerals were derived from a composite sample of 3 loaves of bread purchased at bakeries around Australia (1994 - AGAL - Bread Program). Additional proximates and carotenes were derived from a composite sample of 6 brands of pumpernickel or schinkenbrot purchased in Adelaide in 1987. Vitamin C is imputed. 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. Cholesterol imputed zero.
Cereals and Cereal Products
 
Name Value (g)
Dietry Fibre 8.9
Energy
Omega-6 0.79
Omega-3 0.08
Protein 0.08
Total Fat 1.6
Total Fructose 1.25
 
Name Value (g)
Fructose 1.2
Glucose 1.3
Sucrose 0.1
Maltose 1.5
Lactose 0
 
Cereals and Cereal Products
 
Bread and Bread Products
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