Bread, from rye flour, light

Commercially prepared bread made from rye flour, or including a large proportion of rye flour combined with wheat flour. It is a lighter, softer, milder flavoured bread than dark rye bread. Contains added folate and iodised salt. Ready to eat.

The majority of nutrients including moisture, fat, ash, carbohydrates, fatty acids, vitamins and minerals were derived from a composite sample of 3 individual loaves of light rye bread purchased at bakeries located around Australia (1994 - AGAL - Bread Program). Proximates were derived from loaves purchased nationally in 1985. I, Ca, B1, Na and K were determined in a composite sample of 6 purchases of light rye bread (2x Bakers Delight, 2x Helgas, 2x Atlantic) purchased in Melbourne in February 2006. Folates is borrowed from USDA 18, record 18060. 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.