Proximate analysis of a selection of brown breads commercially produced in the Republic of Ireland
1988
Downey, G.
Thirty-five samples of commercially-produced brown bread were obtained from eight plant bakeries. They were analysed for moisture, protein, dietary fibre, lipid and ash; available carbohydrate was estimated by difference. Mean values for these constituents in yeasted breads were 40.3, 8.7, 5.5, 2.7 and 40.6 g per 100 g respectively; a mean energy content of 898 kJ per 100 g was calculated. In non-yeasted (i.e. soda) breads, corresponding figures were 38.8, 7.6, 5.2, 3.4, 41.6 g and 920 kJ per 100 g. Each kilogram of yeasted bread contained on average 1.04 g, 9.3 mg, 863 mg and 13.6 mg of phosphorus, iron, calcium and manganese respectively; corresponding data for unyeasted bread were 2.35 g, 15.5 mg, 935 mg and 11.1 mg per kilogram of bread. In the case of yeasted bread, the data suggest that white bakers' flour of 72-75% extraction formed the bulk of flour used in brown bread production, supplemented by variable quantities of wholemeal flour and/or bran. Compositional data for the constituents of yeasted breads were positively skewed and modal values for these distributions were calculated. The implications of these results from a consumer viewpoint are discussed.
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