Bread roll, mixed grain

Commercially prepared bread made from white and/or wholemeal flour with added kibbled grains. Dough shaped into a single serve before baking. Contains added folate, iodised salt and thiamin. Ready to eat.

Sugars, trans fatty acids, proximates and vitamins and minerals were derived from a composite sample of 10 packets of mixed grain rolls purchased in Melbourne and Sydney (2000 Food Comp Program). Remaining fatty acids were imputed from mixed grain bread. 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.