Muffin, English style, from white flour, toasted

A round yeasted dough made from white wheat flour, baked on both sides (approximately 8.5cm in diameter and 2cm thick). Contains added folate and iodised salt. Cooked by toasting after purchase until lightly brown.

Sugars, fatty acids, minerals and vitamins were derived from a composite sample of 2 brands of muffins (3x Buttercup and 3x Tip-Top) purchased in Adelaide (AGAL - 1988 - Breads and Sweet Cereal Products). ATOC, pryidoxine, pantothenic acid, biotin, C, Se, S and F were derived from a composite sample of 4 brands of muffins (2x Golden, 2x Tip Top, 2x Buttercup and 2x No Frills) purchased in Adelaide (1993 Cereal Catch up Program). Muffins were toasted under an electric grill until lightly brown. 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.