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Volgograd StateMedical University
Department ofHygiene
Nutritoinal value of Bread
By,
Govindaraju sudarmani
Group46,
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GeneralMedicineFaculty,
Koshuova Natalia Pavlovna.
Contents
Introduction
Etymology
History
Composition and chemistry
Formulation Flour
Liquids
Leavening
Chemical
Yeast
Steam
Bacterial Aeration
Fats or shortenings
Types of bread and their nutritional information
References
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Introduction
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Bread is staple food ofEuropean,Middle Eastern and Indian cultures which is
prepared bybaking,steaming, orfryingdough. Bread consists minimally offlourand
water; saltis present in most cases; and usually a leavening agent such as yeastis used.
Breads may also contain some amounts ofsugar,spices,fruit (such asraisins,pumpkin
orbananas), vegetables (like onion orzucchini), nuts, orseeds (such as caraway,
sesame orpoppy seeds). There are a wide variety of breads, with preferences differingfrom region to region.
Breadmeans the product made by baking a yeast - leavened dough prepared from one
or more cereal flours or meals and water.
Wholegrain means the intact grain or the dehulled, ground, milled, cracked or flaked
grain where the constituents - endosperm, germ, bran - are present in such proportions
that represent the typical ratio of those fractions occurring in the whole cereal, and
includes wholemeal.
Wholemealmeans the product containing all the milled constituents of the grain in suchproportions that it represents the typical ratio of those fractions occurring in the whole
cereal.
The inner soft part of bread is referred to as the crumb (not to be confused with small
bits called "crumbs"). The outer hard part of bread is called the crust. The latter is in
common usage, however "crumb" is used mainly by professionals.
Etymology
The word itself,Old Englishbread, is common in various forms to many Germaniclanguages; such as Frisianbrea, Dutchbrood, GermanBrot,Swedishbrd, and
Norwegianbrd; it has been claimed to be derived from the root ofbrew, but more
probably is connected with the root ofbreak, for its early uses are confined to broken
pieces, orbits of bread, theLatinfrustum, and it was not until the12th century that it
took the placeas the generic name for breadofhlaf(modern English loaf), which
appears to be the oldest Teutonic name;Old High Germanhleib and modernGerman
Laib, orFinnishleip,Estonianleib, and Russian (khleb) are similar (all are
derived from Old Germanic).
History
Bread is one of the oldest prepared foods, dating back to theNeolithic era. The first
breads produced were probably cooked versions of a grain-paste, made from ground
cereal grains and water, and may have been developed by accidental cooking or
deliberate experimentation with water and grain flour. Descendants of these early
breads are still commonly made from various grains worldwide, including theMexican
tortilla,Indianand Pakistanichapati,Scottishoatcake,North Americanjohnnycake,
Hebrew Pita bread (Pitot in Hebrew) and Ethiopianinjera. The basic flat breads of this
type also formed a staple in the diet of many early civilizations with the Sumerians
eating a type of barley flat cake, and the 12th century BC Egyptians being able to
purchase a flat bread called ta from stalls in the village streets
http://en.wikipedia.org/wiki/Staple_foodhttp://en.wikipedia.org/wiki/Europeanhttp://en.wikipedia.org/wiki/Middle_Easternhttp://en.wikipedia.org/wiki/Middle_Easternhttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Bakinghttp://en.wikipedia.org/wiki/Bakinghttp://en.wikipedia.org/wiki/Bakinghttp://en.wikipedia.org/wiki/Steaminghttp://en.wikipedia.org/wiki/Fryinghttp://en.wikipedia.org/wiki/Fryinghttp://en.wikipedia.org/wiki/Doughhttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Edible_salthttp://en.wikipedia.org/wiki/Edible_salthttp://en.wikipedia.org/wiki/Leavening_agenthttp://en.wikipedia.org/wiki/Yeast_(baking)http://en.wikipedia.org/wiki/Yeast_(baking)http://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Raisinhttp://en.wikipedia.org/wiki/Raisinhttp://en.wikipedia.org/wiki/Raisinhttp://en.wikipedia.org/wiki/Pumpkinhttp://en.wikipedia.org/wiki/Bananahttp://en.wikipedia.org/wiki/Bananahttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Onionhttp://en.wikipedia.org/wiki/Zucchinihttp://en.wikipedia.org/wiki/Zucchinihttp://en.wikipedia.org/wiki/Nut_(fruit)http://en.wikipedia.org/wiki/Seedshttp://en.wikipedia.org/wiki/Seedshttp://en.wikipedia.org/wiki/Carawayhttp://en.wikipedia.org/wiki/Carawayhttp://en.wikipedia.org/wiki/Sesamehttp://en.wikipedia.org/wiki/Poppyhttp://en.wikipedia.org/wiki/Old_English_languagehttp://en.wikipedia.org/wiki/Old_English_languagehttp://en.wikipedia.org/wiki/Germanic_languagehttp://en.wikipedia.org/wiki/Germanic_languagehttp://en.wikipedia.org/wiki/West_Frisian_languagehttp://en.wikipedia.org/wiki/Dutch_languagehttp://en.wikipedia.org/wiki/German_languagehttp://en.wikipedia.org/wiki/Swedish_(language)http://en.wikipedia.org/wiki/Swedish_(language)http://en.wikipedia.org/wiki/Swedish_(language)http://en.wikipedia.org/wiki/Norwegian_languagehttp://en.wikipedia.org/wiki/Brewinghttp://en.wikipedia.org/wiki/Brewinghttp://en.wikipedia.org/wiki/Latinhttp://en.wikipedia.org/wiki/Latinhttp://en.wikipedia.org/wiki/12th_centuryhttp://en.wikipedia.org/wiki/12th_centuryhttp://en.wikipedia.org/wiki/Teutonichttp://en.wikipedia.org/wiki/Old_High_Germanhttp://en.wikipedia.org/wiki/Old_High_Germanhttp://en.wikipedia.org/wiki/Old_High_Germanhttp://en.wikipedia.org/wiki/German_languagehttp://en.wikipedia.org/wiki/German_languagehttp://en.wikipedia.org/wiki/Finnish_(language)http://en.wikipedia.org/wiki/Estonian_languagehttp://en.wikipedia.org/wiki/Estonian_languagehttp://en.wikipedia.org/wiki/Russian_languagehttp://en.wikipedia.org/wiki/Russian_languagehttp://en.wikipedia.org/wiki/Neolithichttp://en.wikipedia.org/wiki/Neolithichttp://en.wikipedia.org/wiki/Mexicohttp://en.wikipedia.org/wiki/Mexicohttp://en.wikipedia.org/wiki/Tortillahttp://en.wikipedia.org/wiki/Tortillahttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Pakistanhttp://en.wikipedia.org/wiki/Pakistanhttp://en.wikipedia.org/wiki/Chapatihttp://en.wikipedia.org/wiki/Scotlandhttp://en.wikipedia.org/wiki/Scotlandhttp://en.wikipedia.org/wiki/Scotlandhttp://en.wikipedia.org/wiki/Oatcakehttp://en.wikipedia.org/wiki/North_Americanhttp://en.wikipedia.org/wiki/Johnnycakehttp://en.wikipedia.org/wiki/Johnnycakehttp://en.wikipedia.org/wiki/Ethiopiahttp://en.wikipedia.org/wiki/Injerahttp://en.wikipedia.org/wiki/Sumerhttp://en.wikipedia.org/wiki/12th_century_BChttp://en.wikipedia.org/wiki/Staple_foodhttp://en.wikipedia.org/wiki/Europeanhttp://en.wikipedia.org/wiki/Middle_Easternhttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Bakinghttp://en.wikipedia.org/wiki/Steaminghttp://en.wikipedia.org/wiki/Fryinghttp://en.wikipedia.org/wiki/Doughhttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Edible_salthttp://en.wikipedia.org/wiki/Leavening_agenthttp://en.wikipedia.org/wiki/Yeast_(baking)http://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Raisinhttp://en.wikipedia.org/wiki/Pumpkinhttp://en.wikipedia.org/wiki/Bananahttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Onionhttp://en.wikipedia.org/wiki/Zucchinihttp://en.wikipedia.org/wiki/Nut_(fruit)http://en.wikipedia.org/wiki/Seedshttp://en.wikipedia.org/wiki/Carawayhttp://en.wikipedia.org/wiki/Sesamehttp://en.wikipedia.org/wiki/Poppyhttp://en.wikipedia.org/wiki/Old_English_languagehttp://en.wikipedia.org/wiki/Germanic_languagehttp://en.wikipedia.org/wiki/Germanic_languagehttp://en.wikipedia.org/wiki/West_Frisian_languagehttp://en.wikipedia.org/wiki/Dutch_languagehttp://en.wikipedia.org/wiki/German_languagehttp://en.wikipedia.org/wiki/Swedish_(language)http://en.wikipedia.org/wiki/Norwegian_languagehttp://en.wikipedia.org/wiki/Brewinghttp://en.wikipedia.org/wiki/Latinhttp://en.wikipedia.org/wiki/12th_centuryhttp://en.wikipedia.org/wiki/Teutonichttp://en.wikipedia.org/wiki/Old_High_Germanhttp://en.wikipedia.org/wiki/German_languagehttp://en.wikipedia.org/wiki/Finnish_(language)http://en.wikipedia.org/wiki/Estonian_languagehttp://en.wikipedia.org/wiki/Russian_languagehttp://en.wikipedia.org/wiki/Neolithichttp://en.wikipedia.org/wiki/Mexicohttp://en.wikipedia.org/wiki/Tortillahttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Pakistanhttp://en.wikipedia.org/wiki/Chapatihttp://en.wikipedia.org/wiki/Scotlandhttp://en.wikipedia.org/wiki/Oatcakehttp://en.wikipedia.org/wiki/North_Americanhttp://en.wikipedia.org/wiki/Johnnycakehttp://en.wikipedia.org/wiki/Ethiopiahttp://en.wikipedia.org/wiki/Injerahttp://en.wikipedia.org/wiki/Sumerhttp://en.wikipedia.org/wiki/12th_century_BC8/2/2019 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For generations, white bread was considered the preferred bread of the rich while the
poor ate dark bread. However, the connotations reversed in the 20th centurywith dark
bread becoming preferred as having superiornutritional value while white bread
became associated with lower class ignorance of nutrition.
Composition and chemistry
FormulationThe amount of water and flour are the most significant measurements in a bread recipe,
as they affect texture and crumb the most. Professional bakers use a system of
percentages known asBakers' Percentage in their recipe formulations, and measure
ingredients by weight instead of by volume.
Flour is always 100%, and the rest of the ingredients are a percent of that amount by
weight. Common table bread in the U.S. uses approximately 50% water, resulting in afinely textured, light, bread. Most artisan bread formulas contain anywhere from 60 to
75% water. In yeast breads, the higher water percentages result in more CO2 bubbles,
and a coarser bread crumb. One pound (500 g) of flour will yield a standard loaf of
bread, or two french loaves.
FlourFlouris a product made from grain that has been ground into a powdery consistency. It
is flour that provides the primary structure to the final baked bread. Commonly
available flours are made from rye, barley, maize, and other grains, but it is wheat flour
that is most commonly used for breads. Each of these grains provides the starch andprotein necessary for the production of bread.
Wheat flour in addition to its starch contains three water soluble proteins groups,
albumin, globulin,proteoses, and two non-water soluble proteins groups, glutenin and
gliadin. When flour is mixed with water the water-soluble proteins dissolve, leaving the
glutenin and gliadin to form the structure of the resulting dough. When worked by
kneading, the glutenin forms strands of long thin chainlike molecules while the shorter
gliadin forms bridges between the strands of glutenin. The resulting networks of strands
produced by these two proteins is known as gluten. Gluten development improves if the
dough is allowed to autolyse.
LiquidsWater, or some other liquid, is used to form the flour into a paste or dough. The volume
of liquid required varies between recipes, but a ratio of 1 cup (2 dL) of liquid to 3 cups
(7 dL) of flour is common for yeast breads while recipes that use steam as the primary
leavening method may have a liquid content in excess of one part liquid to one part
flour by volume. In addition to water, other types of liquids that may be used include
dairy products, fruit juices, or beer. In addition to the water in each of these they also
bring additional sweeteners, fats, and or leavening components.
http://en.wikipedia.org/wiki/20th_centuryhttp://en.wikipedia.org/wiki/20th_centuryhttp://en.wikipedia.org/wiki/Nutritionhttp://en.wikipedia.org/wiki/Baker_percentagehttp://en.wikipedia.org/wiki/Grammehttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Albuminshttp://en.wikipedia.org/wiki/Globulinhttp://en.wikipedia.org/wiki/Globulinhttp://en.wikipedia.org/wiki/Proteosehttp://en.wikipedia.org/wiki/Gluteninhttp://en.wikipedia.org/wiki/Gliadinhttp://en.wikipedia.org/wiki/Gliadinhttp://en.wikipedia.org/wiki/Glutenhttp://en.wikipedia.org/wiki/Autolysehttp://en.wikipedia.org/wiki/Autolysehttp://en.wikipedia.org/wiki/Litrehttp://en.wikipedia.org/wiki/20th_centuryhttp://en.wikipedia.org/wiki/Nutritionhttp://en.wikipedia.org/wiki/Baker_percentagehttp://en.wikipedia.org/wiki/Grammehttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Albuminshttp://en.wikipedia.org/wiki/Globulinhttp://en.wikipedia.org/wiki/Proteosehttp://en.wikipedia.org/wiki/Gluteninhttp://en.wikipedia.org/wiki/Gliadinhttp://en.wikipedia.org/wiki/Glutenhttp://en.wikipedia.org/wiki/Autolysehttp://en.wikipedia.org/wiki/Litre8/2/2019 Sudar Hygiene
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LeaveningLeavening is the process of adding gas to a dough before or during baking to produce a
lighter, more easily chewed bread. Most bread consumed in the West is leavened.
Chemical leaveningA simple technique for leavening bread is the use of gas-producing chemicals. There
are two common methods. The first is to usebaking powderor a self-rising flourthat
includes baking powder. The second is to have an acidic ingredient such asbuttermilk
and addbaking soda. The reaction of the acid with the soda produces gas.
Chemically-leavened breads are called quick breads andsoda breads. This technique is
commonly used to make muffins and sweet breads such asbanana bread.
Yeast leaveningMany breads are leavened byyeast, a type of single-celledfungus. The yeast used for
leavening bread is Saccharomyces cerevisiae, the same species used for brewing
alcoholic beverages. This yeast fermentscarbohydrates in the flour, including any
sugar, producingcarbon dioxide. Most bakers in the U.S. leaven their doughs with
commercially producedbaker's yeast. Baker's yeast has the advantage of producing
uniform, quick, and reliable results, because it is obtained from apure culture.
Steam leaveningThe rapid expansion of steam produced during baking leavens the bread, which is assimple as it is unpredictable. The best known steam-leavened bread is thepopover.
Steam-leavening is unpredictable since the steam is not produced until the bread is
baked.
Steam leavening happens regardless of the rising agents (soda powder, yeast, baking-
powder, sour dough, egg snow)
The rising agent generates carbon dioxide - or already contains air bubbles.
The heat vaporises the water from the inner surface of the bubbles within the
dough.
The steam expands and makes the bread rise.
Bacterial leaveningSalt-risen bread employs a form of bacterial leavening that does not require yeast.
Although the leavening action is not always consistent, and requires close attention to
the incubating conditions, this bread is making a comeback due to its unique cheese-
like flavor and fine texture.
http://en.wikipedia.org/wiki/Baking_powderhttp://en.wikipedia.org/wiki/Self-rising_flourhttp://en.wikipedia.org/wiki/Buttermilkhttp://en.wikipedia.org/wiki/Buttermilkhttp://en.wikipedia.org/wiki/Baking_sodahttp://en.wikipedia.org/wiki/Baking_sodahttp://en.wikipedia.org/wiki/Soda_breadhttp://en.wikipedia.org/wiki/Soda_breadhttp://en.wikipedia.org/wiki/Muffinhttp://en.wikipedia.org/wiki/Banana_breadhttp://en.wikipedia.org/wiki/Banana_breadhttp://en.wikipedia.org/wiki/Yeasthttp://en.wikipedia.org/wiki/Yeasthttp://en.wikipedia.org/wiki/Fungushttp://en.wikipedia.org/wiki/Fungushttp://en.wikipedia.org/wiki/Saccharomyces_cerevisiaehttp://en.wikipedia.org/wiki/Carbohydrateshttp://en.wikipedia.org/wiki/Carbohydrateshttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Carbon_dioxidehttp://en.wikipedia.org/wiki/Carbon_dioxidehttp://en.wikipedia.org/wiki/Baker's_yeasthttp://en.wikipedia.org/wiki/Pure_culturehttp://en.wikipedia.org/wiki/Pure_culturehttp://en.wikipedia.org/wiki/Popoverhttp://en.wikipedia.org/wiki/Baking_powderhttp://en.wikipedia.org/wiki/Self-rising_flourhttp://en.wikipedia.org/wiki/Buttermilkhttp://en.wikipedia.org/wiki/Baking_sodahttp://en.wikipedia.org/wiki/Soda_breadhttp://en.wikipedia.org/wiki/Muffinhttp://en.wikipedia.org/wiki/Banana_breadhttp://en.wikipedia.org/wiki/Yeasthttp://en.wikipedia.org/wiki/Fungushttp://en.wikipedia.org/wiki/Saccharomyces_cerevisiaehttp://en.wikipedia.org/wiki/Carbohydrateshttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Carbon_dioxidehttp://en.wikipedia.org/wiki/Baker's_yeasthttp://en.wikipedia.org/wiki/Pure_culturehttp://en.wikipedia.org/wiki/Popover8/2/2019 Sudar Hygiene
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AerationAerated bread is leavened by carbon dioxide being forced into dough under pressure.
The technique is no longer in common use, but from the mid 19th to 20th centuries
bread made this way was somewhat popular in the United Kingdom, made by the
Aerated Bread Company and sold in its high-street tea rooms.
Fats or shorteningsFats such as butter, vegetable oils, lard, or that contained in eggs affects the
development of gluten in breads by coating and lubricating the individual strands of
protein and also helping hold the structure together. If too much fat is included in a
bread dough, the lubrication effect will cause the protein structures to divide. A fat
content of approximately 3% by weight is the concentration that will produce the
greatest leavening action.
In addition to their effects on leavening, fats also serve to tenderize the breads they are
used in and also help to keep the bread fresh longer after baking.
Bread NutritionInformation
BREAD TYPE: SOURDOUGH
INGREDIENTS
UNBLEACHED FLOUR, CIDER, EVAPORATED CANE JUICE, SALT, AND YEAST
CALORIES: 110
% DAILY
VALUE*
SODIUM 170mg 7%
TOTAL CARBOHYDRATES 23g 8%
DIETARY FIBER 1g 4%
SUGARS 1g -
PROTEIN 1g -
IRON 6%
*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE
DIET
http://en.wikipedia.org/wiki/Aerated_breadhttp://en.wikipedia.org/wiki/Aerated_Bread_Companyhttp://en.wikipedia.org/wiki/Tea_roomhttp://en.wikipedia.org/wiki/Tea_roomhttp://en.wikipedia.org/wiki/Aerated_breadhttp://en.wikipedia.org/wiki/Aerated_Bread_Companyhttp://en.wikipedia.org/wiki/Tea_room8/2/2019 Sudar Hygiene
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BREAD TYPE: TUSCAN WHEAT
INGREDIENTS
UNBLEACHED FLOUR, ORGANIC WHOLE WHEAT FLOUR CIDER, MOLASSESS, SALT, AND YEAST
CALORIES: 110
% DAILY VALUE*
SODIUM 170mg 7%
TOTAL CARBOHYDRATES 23g 8%
DIETARY FIBER 1g 4%
SUGARS 1g -
PROTEIN 3g -
IRON 6%
*PERCENT DAILY VALUES ARE BASED ON A 2,000
CALORIE DIET
BREAD TYPE: DARK RYE
INGREDIENTS
UNBLEACHED FLOUR, ORGANIC RYE FLOUR, CIDER, MOLASSESS, CARAWAY SEEDS, KOSHERSALT, AND YEAST
CALORIES: 110
% DAILYVALUE*
SODIUM 170mg 7%
TOTAL
CARBOHYDRATES
24g 8%
DIETARY FIBER 1g 4%
SUGARS 1g -
PROTEIN 3g -
IRON 8%
*PERCENT DAILY VALUES ARE BASED ON A
2,000 CALORIE DIET
http://www.sendbread.com/Bread%20Nutrition%20Information.htm#BREAD%20TYPE:%20SOURDOUGHhttp://www.sendbread.com/Bread%20Nutrition%20Information.htm#BREAD%20TYPE:%20SOURDOUGHhttp://www.sendbread.com/Bread%20Nutrition%20Information.htm#BREAD%20TYPE:%20SOURDOUGH8/2/2019 Sudar Hygiene
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BREAD TYPE: NEW YORK RYE
INGREDIENTS
UNBLEACHED FLOUR, ORGANIC RYE FLOUR, CIDER, CARAWAY SEEDS, EVAPORATED CANE
JUICE, SALT, AND YEAST
CALORIES: 110
% DAILYVALUE*
SODIUM 180mg 8%
TOTAL CARBOHYDRATES 24g 8%
DIETARY FIBER 1g 4%
SUGARS 1g -
PROTEIN 3g -
IRON 6%
*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET
BREAD TYPE: CINNAMON RAISIN
INGREDIENTS
UNBLEACHED FLOUR, OAT BRAN, CIDER RAISINS, MOLASSESS, CINNAMON, KOSHER SALT, ANDYEAST
CALORIES: 120
% DAILYVALUE*
SODIUM 150mg 6%
TOTAL CARBOHYDRATES 25g 8%
DIETARY FIBER 1g 4%
SUGARS 7g -
PROTEIN 3g -
IRON 6%
*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET
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BREAD TYPE: ROASTED RED ONION AND DILL
INGREDIENTS
UNBLEACHED FLOUR, ORGANIC RYE FLOUR, CIDER, ROASTED RED ONIONS, DILL, SUGAR,
KOSHER SALT, AND YEAST
CALORIES: 110
% DAILYVALUE*
SODIUM 170mg 7%
TOTAL CARBOHYDRATES 24g 8%
DIETARY FIBER 1g 4%
SUGARS 1g -
PROTEIN 3g -
IRON 8%
*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET
BREAD TYPE: GREEK OLIVE
INGREDIENTS
UNBLEACHED FLOUR, ORGANIC WHOLE WHEAT FLOUR, CIDER GREEK OLIVES, MOLASSESS,KOSHER SALT, AND YEAST
CALORIES: 110
CALORIES FROM FAT: 5
% DAILYVALUE*
TOTAL FAT 1g 2%
SODIUM 200mg 8%
TOTAL CARBOHYDRATES 21g 7%
DIETARY FIBER 1g 4%
SUGARS 1g -
PROTEIN 5g -
IRON 6%
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*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET
BREAD TYPE: OAT AND HONEY
INGREDIENTS
UNBLEACHED FLOUR, OAT BRAN, CIDER, HONEY, SALT, AND YEAST
CALORIES: 110
% DAILY VALUE*
SODIUM 170mg 7%
TOTAL CARBOHYDRATES 23g 8%
DIETARY FIBER 1g 4%
SUGARS 3g -
PROTEIN 3g -
IRON 6%
*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET
BREAD TYPE: SIX GRAIN & PUMPKIN SEED
INGREDIENTS
UNBLEACHED FLOUR, ORGANIC CRACKED WHEAT, CRACKED BARLEY, STEEL-CUT OATS, CORNGRITS MILLET, PUMPKIN SEEDS, FLAX SEED, CIDER, HONEY, KOSHER SALT, AND YEAST
CALORIES: 150
CALORIES FROM FAT: 15
% DAILY
VALUE*
TOTAL FAT 1.5g 2%
SODIUM 170mg 7%
TOTAL CARBOHYDRATES 30g 10%
DIETARY FIBER 1g 4%
SUGARS 3g -
PROTEIN 5g -
IRON 10%
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*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET
BREAD TYPE: CHOCOLATE BREAD KIT
INGREDIENTS
UNBLEACHED FLOUR, WATER, COCOA, CHOCOLATE CHIPS, BROWN SUGAR, SALT, AND YEAST.
ADD EGGS AND WATER
NUTRITION FACTS (with Eggs and Water)
CALORIES: 150
CALORIES FROM FAT: 30
% DAILY VALUE*
TOTAL FAT 3.5g 5%
SATURATED FAT 2g 9%
CHOLESTEROL 15mg 5%
SODIUM 180mg 7%
TOTAL CARBOHYDRATES 26g 6%
DIETARY FIBER 2g 8%
SUGARS 7g -
PROTEIN 4g -
CALCIUM 2%
IRON 10%
*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET
BREAD TYPE: PUMPERNICKEL
INGREDIENTS
UNBLEACHED FLOUR, ORGANIC PUMPERNICKEL, CIDER, BROWN SUGAR, UNSWEETENED COCOA,
MOLASSESS, FENNELL SEEDS, SALT, AND YEAST
CALORIES: 110
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% DAILY VALUE*
SODIUM 160mg 7%
TOTAL CARBOHYDRATES 23g 8%
DIETARY FIBER 1g 4%
SUGARS 2g -
PROTEIN 3g -
CALCIUM 4%
IRON 10%
*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET
BREAD TYPE: HARVEST BREAD
INGREDIENTS
UNBLEACHED FLOUR, OATS, APPLES, RAISINS, CIDER, SUNFLOWER SEEDS, SESAME SEEDS,
WALNUTS, BUCKWHEAT HONEY, SALT, AND YEAST
CALORIES: 110
% DAILY VALUE*
TOTAL FAT 1g 2%
SODIUM 150mg 6%
TOTAL CARBOHYDRATES 21g 7%
DIETARY FIBER 1g 4%
SUGARS 3g -
PROTEIN 3g -
IRON 8%
*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET
BREAD TYPE: MULTI-GRAIN ANADAMA
INGREDIENTS
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UNBLEACHED FLOUR, CORNMEAL, ORGANIC WHEAT FLOUR, PUMPERNICKEL FLOUR, RYEFLAKES, CR. WHEAT, CR. RYE, CR. BARLEY, STEEL-CUT OATS, CORN GRITS, MILLET, FLAX SEED,
CIDER, MOSASSESS, CRACKED BLACK PEPPER, SALT, AND YEAST
CALORIES: 120
CALORIES FROM FAT: 5
% DAILY VALUE*
TOTAL FAT 0.5g 1%
SODIUM 160mg 7%
TOTAL CARBOHYDRATES 25g 8%
DIETARY FIBER 1g 4%
SUGARS 1g -
PROTEIN 4g -
CALCIUM 2%
IRON 10%
*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET
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Cunningham, Marion (1990). The Fannie Farmer cookbook, illustrated by
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