| Boy, I sure am getting asked harder questions.... Melissa from Michigan emailed me and wanted to know about the nutrients in bread and what they provide... It took a little homework, mixed with what I knew already and I think I can answer your question relatively intelligently...here's to hoping anyway... The nutrients in breads and baking in general, provide the necessary structure and the appearance of your product. In an attempt to avoid a math class, basic understanding of the calories provided by the nutrients can help you further understand the food products. Nutrients are broken down into basically four categories; Carbohydrates, which provide 4 calories per gram; Proteins, which also provide 4 calories a gram; Fats, having 9 calories per gram and vitamins and/or minerals which possess no calories. Some proteins also contain fat, such as eggs, milk, cream and cheese. OK, I just changed my mind...MATH CLASS!!!! Let us just take a simple solution of flour and butter...let's say one pound There are 454 grams in a pound. 28.375 x 16 = 454 1 pound of flour x 4 calories per gram (carbs) = 1,816 calories 1 pound of butter x 9 calories per gram (fats) = 4,086 calories 1816 + 4086 = 5,902 calories/20 portions (yucky ones at that....) = 295 calories per portion You can complete this equation... Carbs are broken down into starches and sweeteners, (4 cal), most proteins in baking contain fat as I stated earlier (4 and 9 calories respectively) Fats include butters, oils, margarines, shortenings, lard and chocolate (9 cal) So I suppose I really got off the beaten track here... In an answer to Melissa's question, let's take the basic ingredients for bread and I will explain what each of these ingredients provide. Yeast- Provides B vitamins and is a leavening agent. Milk- Contributes B vitamins, other vitamins if fortified, minerals, protein, calories and water, which also contributes to the moisture. Sugar- A simple carb that contributes sweetness and calories, aids in the browning and leavening of the product. Butter- A fat that contributes calories and taste, and helps to make a softer crumb Salt- A mineral compound that adds flavor and inhibits the development of gluten. Flour- A complex carb that provides structure, calories and fiber Eggs- Contributes fat, protein, and calories. When protein is heated, it coagulates and provides support for the structure of baked breads. I hope this was a help to you Melissa, I did not want to put this in the newsletter, which was my first instinct, just because it is such a deep subject and I did not have any idea when I was going to shut my mouth. Stay tuned, I will be talking more about nutrients and special diets in the weeks to come. I am by no means a food scientist, or even good at science but I do possess a basic understanding of why foods work. Some of this information is in thanks to my library and Master Chef Martin, the smartest culinarian I ever met or worked/studied under. I referred to the following for the above synopsis... Notes taken by myself while working under Master Chef Martin in 1992 The Science of Human Nutrition- Judith E. Brown Healthful Baking- Maureen Egan and Susan Davis Allen LaRousse's Gastrominique Cookwise- Shirley O. Corriher |
| The nutrients in Breads and Baked Goods |