Bread, from wholemeal flour, added fibre

Commercially prepared bread made from flour containing all the milled constituents of the wheat grain and other permitted ingredients. Contains added folate, iodised salt, thiamin and fibre and/or added high amylose maize starch. Ready to eat.

Sugars, fatty acids, proximates, vitamins and minerals were derived from individual samples purchased over 5 states (1x VIC, 1x SA, 1x NSW, 1x QLD and 1x WA) (1987 - BRI - Bread analysis). Moisture, fat, ash, carbohydrates, vitamins and minerals were derived from a composite sample of 3 individual loaves of wholemeal, fibre increased bread purchased at bakeries located around Australia (1994 - AGAL - Bread Program). B1 and folate is imputed from wholemeal bread. 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.