The nutritional composition of British bread—a nationwide study

This is the authors' abstract. We don't add key points for this paper.

Representative samples of loaves of white and brown sliced and unsliced breads were obtained in seven regional centres in Britain for separate analysis; samples of 13 different types of breads and rolls were purchased in each region but were then bulked into nationally representative samples; and nine other breads and rolls were purchased in the London area only. Considerable difficulties were encountered in all regions in correctly identifying wholemeal products. Each type of bread was analysed for moisture, protein, fat, sugars, starch, dietary fibre, sodium, calcium, magnesium, phosphorus, iron, copper, zinc, manganese, chloride, thiamin, riboflavin, nicotinic acid, vitamin B6, free and total folic acid. There were no significant regional differences in the nutrient content of the white and brown sliced and unsliced breads. The presence of salt added during baking also showed no regional differences. Unsliced and unwrapped white and brown loaves contained less moisture than sliced loaves and hence slightly higher levels of nutrients. However, there were no significant differences on a dry matter basis. Breads and rolls are nutritionally variable products, but generally the nutritional content reflected the extraction rates of the flours from which they were baked and the requirement to fortify with nutrients under the Bread and Flour Regulations (1963). Levels of dietary fibre and total folic acid were higher than those previously published, and energy, protein, fat, available carbohydrate, iron and thiamin levels were slightly lower. The levels of fat reflected the quantity of wheat germ and fats added during baking. The fatty acid compositions also depended on the level of high melting point bakery fat added as an ingredient.