Bread, mixed grain

Commercially prepared bread made from white and or wholemeal flour with added kibbled grains. Contains added folate, iodised salt and thiamin. Ready to eat.

Moisture, carbohydrates, vitamins (except ATOC) and Mg were derived from a composite samples of 3 individual loaves purchased at bakeries located around Australia (1994 - AGAL - Bread Program). Heavy metals were derived from a composite sample of 9 purchases of bread in 2000 (20th ATDS). Tocopherols were derived from a composite sample of 12 loaves of bread purchased in Melbourne and Sydney (2000 Food Comp. Program). I, Se, Ni, Mo, Cr, Na, K, P, Mn, Fe, Ca and Cl were determined in 10 samples of bread purchased in 5 states in November 2004 (22nd ATDS). Folate was determined in a composite of 6 purchases of bread made in Sydney in January 2005. Vitamin C was 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.