Bagel, from white flour

A ring of baked yeast dough with a chewy centre and a crusty outside. It is typically 8-10cm in diameter. Usually poached in water or steamed before being baked. Contains added folate and iodised salt. Ready to eat.

Proximates, minerals and vitamins were derived from a composite sample of at least 2 brands purchased in Adelaide (AGAL - 93/94 NFA data S95/6450). Folate is imputed from that of white bread rolls. Vitamin C is imputed. 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.