Fortification
Flour is a most natural and wholesome food. By law, white and brown flour is fortified with calcium, iron, thiamin and niacin (see table below). Because it is made from the whole wheat grain, wholemeal flour already contains these vitamins and minerals, although white and brown flour contain more calcium because of fortification.
Calcium carbonate (E170) is added to all brown and white flour products in the UK and has been a legal requirement for almost 5 years. This is carried out to ensure that vulnerable groups receive enough calcium in their diet. On average 20% of the UK dietary calcium intake is accounted for via bread and flour products. Other legally required additives in bread include iron and B-Vitamins.
The following table shows the nutritional value of an average selection of flours:
| g/100g except where stated | Strong White | Plain White | Brown | Wholemeal |
|---|---|---|---|---|
| Extraction Rate % (approx) | 75 | 75 | 85 | 100 |
| Protein % variable depending on whether strong or weak flour | 11.5 | 9.4 | 12.6 | 12.7 |
| Fat | 1.4 | 1.4 | 1.8 | 2.2 |
| Carbohydrates | 75.3 | 77.7 | 68.5 | 63.9 |
| Fibre (englyst) | 3.1 | 3.1 | 6.4 | 9.0 |
| Calories (kcal) | 341 | 341 | 323 | 310 |
| Iron mg/100g | 2.1 | 2.0 | 3.2 | 3.9 |
| Thiamin mg/100g | 0.32 | 0.32 | 0.39 | 0.47 |
| Niacin mg/100g | 2.0 | 1.7 | 4.0 | 5.7 |
Source: McCance & Widdowson (6th Edition)
The nutritional composition of white, brown and wholemeal bread
is compared in the table below:
| White | Brown | Wholemeal | |
|---|---|---|---|
| Carbohydrate % | 49.3 | 44.3 | 41.6 |
| (of which sugars) % | 2.6 | 3.0 | 1.8 |
| Protein % | 8.4 | 8.5 | 9.2 |
| Fat % | 1.9 | 2.0 | 2.5 |
| Dietary Fibre % | 2.3 | 4.7 | 7.1 |
| Calcium mg/kg | 1,100 | 1,000 | 540 |
| Iron mg/kg | 16 | 22 | 27 |
| Thiamin mg/kg | 2.1 | 2.7 | 3.4 |
Source: MAFF
