Bread, from white flour, added fibre
The majority of nutrients including protein, sugars, fibre, tryptophan and moisture were determined in a composite of 10 purchases of 6 brands (4x Wonder White, Master, Mias, TipTop, Coles, Bakers Delight) of white bread with added fibre purchased nationally in each state and territory capital city and two regional centres in NSW and QLD (2006 - KFP). Moisture, fat, ash, sugars, vitamins, minerals and fatty acids were determined in composite of 3 individual loaves of white bread with added fibre purchased at bakeries located around Australia (1993 - Cereal Catch-Up Program). Folate was determined in a composite of 8 purchases of Buttercup Wonder White white bread with added fibre purchased in Melbourne/Sydney (1997/98 - ANZFA Folate Program). B1 and tocopherols were determined in a composite sample of 10 purchases of white bread with added fibre purchased in Melbourne and Sydney (2000 - Food Composition Program). Iodine was imputed from regular white bread. Vitamin C, retinol, cholesterol were imputed as 0. 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.
Cereals and Cereal Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 5.5 |
| Energy | |
| Omega-6 | 0.89 |
| Omega-3 | 0.11 |
| Protein | 0.11 |
| Total Fat | 2.4 |
| Total Fructose | 0.55 |
| Name | Value (g) |
|---|---|
| Fructose | 0.1 |
| Glucose | 0 |
| Sucrose | 0.9 |
| Maltose | 1.4 |
| Lactose | 0 |
Cereals and Cereal Products
Bread and Bread Products
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