Pastry, shortcrust, wholemeal, commercial, raw

By March 28, 2014

Pastry, shortcrust, wholemeal, commercial, raw

Pastry purchased in thin sheets or blocks from supermarkets, ready for cooking. Produces a firm pastry often used on the base of pies. Typical ingredients include wholemeal wheat flour, vegetable fat, ascorbic acid, citric acid and water.

The majority of nutrients were derived from a composite sample of shortcrust pastry purchased in Adelaide in around 1985. Dietary fibre, ATOC, pyridoxine, pantothenate and biotin were determined from a composite sample of 8 purchases of 1 brand of pastry from Adelaide supermarkets in July 1993. Cu, Mn, P, Cl, Se, S and F were imputed from baked shortcrust pastry after adjusting for moisture change on baking. Note low sum of proximates - data should be used with caution.
Cereals and Cereal Products
 
Name Value (g)
Dietry Fibre 5.9
Energy
Omega-6 0.74
Omega-3 0.11
Protein 0.11
Total Fat 19.2
Total Fructose 0.1
 
Name Value (g)
Fructose 0.1
Glucose 0.9
Sucrose 0
Maltose 1.6
Lactose 0
 
Cereals and Cereal Products
 
Pastries, Pies and Tarts
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