Bread roll, from white flour

Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients. Dough is shaped into individual serves before baking. Contains added folate and iodised salt. Ready to eat.

The majority of nutrients including minerals, moisture, fibre, protein, starch, B1, B3 and pantothenate were derived from individual analysis of 10 purchases of 5 brands of bread rolls (4x Coles, 2x Woolworths, 2x TipTop, 1x IGA, 1x local bakery) purchased nationally in each state and territory capital city and 2 regional centres in NSW and QLD (2006 - KFP). Fat, ash, sugars, tryptophan and vitamins were determined in a composite of the 10 purchases in the same program. Moisture, fat, ash, carbohydrates, vitamins (not B1), minerals and fatty acids were determined in 3 composites of white bread rolls purchased nationally (1993 - Cereal Catch-Up Program). Moisture, tocopherols, I and B1 were determined in white rolls purchased in Sydney and Melbourne (2000 - Food Composition Program). B12 is imputed from regular white 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. Cholesterol imputed zero.