Pastry, shortcrust, wholemeal, commercial, baked

By March 28, 2014

Pastry, shortcrust, wholemeal, commercial, baked

Pastry purchased in thin sheets or blocks from supermarkets and then baked until golden brown. Produces a firm pastry often used on the base of pies. Typical ingredients include wholemeal wheat flour, vegetable fat, ascorbic acid, citric acid and water.

The majority of nutrients were derived from a composite sample of shortcrust pastry purchased in Adelaide in around 1985 and baked in the laboratory. Dietary fibre, ATOC, pyridoxine, pantothenate, biotin, Cu, Mn, P, Cl, Se, S and F were determined from a composite sample of 8 purchases of 1 brand of pastry from Adelaide supermarkets in July 1993.
Cereals and Cereal Products
 
Name Value (g)
Dietry Fibre 10.7
Energy
Omega-6 1.1
Omega-3 0.15
Protein 0.15
Total Fat 27
Total Fructose 0.3
 
Name Value (g)
Fructose 0
Glucose 0.1
Sucrose 0.6
Maltose 1.7
Lactose 0
 
Cereals and Cereal Products
 
Pastries, Pies and Tarts
[sharing tagline=”Like this product? Share It!” title=”Food Product” link=”https://davidgillespie.org/product/pastry-shortcrust-wholemeal-commercial-baked/?redir=/product_list” description=”Pastry, shortcrust, wholemeal, commercial, baked”][/sharing]

Leave a Reply