Bread roll, from wholemeal flour

Commercially prepared bread made from wholemeal, wheaten bread-making flour and other permitted ingredients. Dough is shaped into individual serves before baking. Contains added folate and iodised salt. Ready to eat.

Moisture, fat, ash, carbohydrates, vitamins (except atoc), minerals and fatty acids were derived from a composite sample of 3 individual wholemeal rolls purchased at bakeries located around Australia (1994 - AGAL - Bread Program). Moisture, I, folates, B1, B12, ATOC, BTOC, DTOC and GTOC were derived from a composite sample of 10 packets of wholemeal bread rolls purchased in Melbourne and Sydney (2000 Food Comp. Program). Proximates and carotenes were derived from a composite sample of 6 brands of wholemeal bread rolls purchased in Adelaide in 1987. 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. Cholesterol imputed zero.