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Can I find out the caloric content of bread by dehydrating it?
How to calculate the calorie content of cooked food?How do I calculate the nutritional values of a recipe?Recipes - Adding up calories and nutritional info?How do companies find out how many calories are in their food?Table of caloriesWhat additions can I make to my basic white bread recipe to increase its fiber content?What is the ideal hydration for bread dough?Baker's Math Formula System - Why Isn't the Flour Mass in Corn Bread Formula 100%?Where can I find a recipe for less-dense coconut bread?Should any liquid, or liquid-like ingredient, be included in the water proportion calculations for bread?What would be the effect of doubling the egg in this bread?My oat bread is drier than the SaharaAlternative thickener for soups and stewsConfusion about chicken leg & thighs nutrition facts (calories)Can I rescue a bread preferment with unmixed flour lumps?
.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty,.everyoneloves__bot-mid-leaderboard:empty margin-bottom:0;
If I microwave a piece of bread until all the water is evaporated and then weigh what is left, is the caloric content estimated by finding the calories in the same weight of flour?
bread calories
add a comment |
If I microwave a piece of bread until all the water is evaporated and then weigh what is left, is the caloric content estimated by finding the calories in the same weight of flour?
bread calories
related : cooking.stackexchange.com/q/66/67 ; cooking.stackexchange.com/q/42664/67 ; cooking.stackexchange.com/q/24147/67 ; cooking.stackexchange.com/q/63129/67 ; cooking.stackexchange.com/q/49492/67
– Joe
7 hours ago
Is this a theoretical question, or are you interested in actually measuring a particular piece of bread's calories?
– Erica
3 hours ago
add a comment |
If I microwave a piece of bread until all the water is evaporated and then weigh what is left, is the caloric content estimated by finding the calories in the same weight of flour?
bread calories
If I microwave a piece of bread until all the water is evaporated and then weigh what is left, is the caloric content estimated by finding the calories in the same weight of flour?
bread calories
bread calories
asked 13 hours ago
Ahmad HaniAhmad Hani
317213
317213
related : cooking.stackexchange.com/q/66/67 ; cooking.stackexchange.com/q/42664/67 ; cooking.stackexchange.com/q/24147/67 ; cooking.stackexchange.com/q/63129/67 ; cooking.stackexchange.com/q/49492/67
– Joe
7 hours ago
Is this a theoretical question, or are you interested in actually measuring a particular piece of bread's calories?
– Erica
3 hours ago
add a comment |
related : cooking.stackexchange.com/q/66/67 ; cooking.stackexchange.com/q/42664/67 ; cooking.stackexchange.com/q/24147/67 ; cooking.stackexchange.com/q/63129/67 ; cooking.stackexchange.com/q/49492/67
– Joe
7 hours ago
Is this a theoretical question, or are you interested in actually measuring a particular piece of bread's calories?
– Erica
3 hours ago
related : cooking.stackexchange.com/q/66/67 ; cooking.stackexchange.com/q/42664/67 ; cooking.stackexchange.com/q/24147/67 ; cooking.stackexchange.com/q/63129/67 ; cooking.stackexchange.com/q/49492/67
– Joe
7 hours ago
related : cooking.stackexchange.com/q/66/67 ; cooking.stackexchange.com/q/42664/67 ; cooking.stackexchange.com/q/24147/67 ; cooking.stackexchange.com/q/63129/67 ; cooking.stackexchange.com/q/49492/67
– Joe
7 hours ago
Is this a theoretical question, or are you interested in actually measuring a particular piece of bread's calories?
– Erica
3 hours ago
Is this a theoretical question, or are you interested in actually measuring a particular piece of bread's calories?
– Erica
3 hours ago
add a comment |
3 Answers
3
active
oldest
votes
Conventionally, drying is only the first step. The second is burning it and seeing how much energy is given off.
But this isn't always the best way to determine the calories that your body gets from the food, as it doesn't deal with bio-availability - basically, can your body extract that energy from the food?
Diet foods often cellulose or other fiber added to them -- which can burn and have heat, but your body can't absorb. So for nutritional reasons, they're considered 0 Calorie.
For the case of unenriched bread, we basically have only a few ingredients ... water, flour, yeast, and maybe salt. Once we remove the water, the yeast and salt are lower percentages, so we can estimate (stress estimate), but we also need to know what type of flour was used.
- whole wheat flour : ~339 kCal / 100 grams
- white flour : ~364 kCal / 100 grams
(but this is likely for American whole wheat, which is white flour with bran mixed back in, not ground up whole wheat berries)
Of course, it's also worth mentioning that calorie counts on menus and food packaging in the US are only estimates. There are tables of calories per item, and they just add them up in the amounts used to get a number. (so all wheat bread is considered to have the same kCalories/gram, no matter how it was made) Some of those values might just be estimates based on the ratio of carbohydrates, fat, and protein in the ingredient.
But how something is cooked, and the particular person (their gut biome, how well they chew, etc.) can affect how much energy they can get from the food, so it's always going to be a really rough estimate
1
Careful, the calorie count of flour and bread might differ drastically since much of the starch in bread is not readily available to the human digestive system, whereas the broken-down fraction after fermentation (in the form of sugar, ethanol and other simple carbohydrates) is. I don't think it makes a huge difference though.
– Konrad Rudolph
2 hours ago
@KonradRudolph : yeah, that's part of the problem. And slow fermentation (sourdough and the like) might be different from yeast or chemical leaveners ... but the numbers you end up with are going to be just as good (ie, horribly bad) as those on packaged food.
– Joe
2 hours ago
add a comment |
It depends.
- If your ingredients are just flour, salt, yeast and water, you’ll be reasonably close, but not really exact.
- If you are dealing with a more complex recipe, added milk, eggs, sugar, fats, seeds... the values will be way less precise.
But:
There’s always some deviation, even between different batches of flour, and all values you will find in books, tables, the Internet, will be a kind of average. You may assume that the differences even out over time and counting down to the last single calorie is except for very few special cases (where you would need a lab setup and scientific methods) less crucial than most people may assume.
add a comment |
No, because most store-bought bread is more than just wheat flour and water. Many kinds of bread contain quite a lot of sugar and other additives with non-negligible calories.
1
I know the bread I am talking about have no oil or sugar added
– Ahmad Hani
12 hours ago
@AhmadHani if you know the ingredients and the amounts that you put in, isn't it easier to estimate the caloric content based on that?
– JJJ
3 hours ago
add a comment |
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3 Answers
3
active
oldest
votes
3 Answers
3
active
oldest
votes
active
oldest
votes
active
oldest
votes
Conventionally, drying is only the first step. The second is burning it and seeing how much energy is given off.
But this isn't always the best way to determine the calories that your body gets from the food, as it doesn't deal with bio-availability - basically, can your body extract that energy from the food?
Diet foods often cellulose or other fiber added to them -- which can burn and have heat, but your body can't absorb. So for nutritional reasons, they're considered 0 Calorie.
For the case of unenriched bread, we basically have only a few ingredients ... water, flour, yeast, and maybe salt. Once we remove the water, the yeast and salt are lower percentages, so we can estimate (stress estimate), but we also need to know what type of flour was used.
- whole wheat flour : ~339 kCal / 100 grams
- white flour : ~364 kCal / 100 grams
(but this is likely for American whole wheat, which is white flour with bran mixed back in, not ground up whole wheat berries)
Of course, it's also worth mentioning that calorie counts on menus and food packaging in the US are only estimates. There are tables of calories per item, and they just add them up in the amounts used to get a number. (so all wheat bread is considered to have the same kCalories/gram, no matter how it was made) Some of those values might just be estimates based on the ratio of carbohydrates, fat, and protein in the ingredient.
But how something is cooked, and the particular person (their gut biome, how well they chew, etc.) can affect how much energy they can get from the food, so it's always going to be a really rough estimate
1
Careful, the calorie count of flour and bread might differ drastically since much of the starch in bread is not readily available to the human digestive system, whereas the broken-down fraction after fermentation (in the form of sugar, ethanol and other simple carbohydrates) is. I don't think it makes a huge difference though.
– Konrad Rudolph
2 hours ago
@KonradRudolph : yeah, that's part of the problem. And slow fermentation (sourdough and the like) might be different from yeast or chemical leaveners ... but the numbers you end up with are going to be just as good (ie, horribly bad) as those on packaged food.
– Joe
2 hours ago
add a comment |
Conventionally, drying is only the first step. The second is burning it and seeing how much energy is given off.
But this isn't always the best way to determine the calories that your body gets from the food, as it doesn't deal with bio-availability - basically, can your body extract that energy from the food?
Diet foods often cellulose or other fiber added to them -- which can burn and have heat, but your body can't absorb. So for nutritional reasons, they're considered 0 Calorie.
For the case of unenriched bread, we basically have only a few ingredients ... water, flour, yeast, and maybe salt. Once we remove the water, the yeast and salt are lower percentages, so we can estimate (stress estimate), but we also need to know what type of flour was used.
- whole wheat flour : ~339 kCal / 100 grams
- white flour : ~364 kCal / 100 grams
(but this is likely for American whole wheat, which is white flour with bran mixed back in, not ground up whole wheat berries)
Of course, it's also worth mentioning that calorie counts on menus and food packaging in the US are only estimates. There are tables of calories per item, and they just add them up in the amounts used to get a number. (so all wheat bread is considered to have the same kCalories/gram, no matter how it was made) Some of those values might just be estimates based on the ratio of carbohydrates, fat, and protein in the ingredient.
But how something is cooked, and the particular person (their gut biome, how well they chew, etc.) can affect how much energy they can get from the food, so it's always going to be a really rough estimate
1
Careful, the calorie count of flour and bread might differ drastically since much of the starch in bread is not readily available to the human digestive system, whereas the broken-down fraction after fermentation (in the form of sugar, ethanol and other simple carbohydrates) is. I don't think it makes a huge difference though.
– Konrad Rudolph
2 hours ago
@KonradRudolph : yeah, that's part of the problem. And slow fermentation (sourdough and the like) might be different from yeast or chemical leaveners ... but the numbers you end up with are going to be just as good (ie, horribly bad) as those on packaged food.
– Joe
2 hours ago
add a comment |
Conventionally, drying is only the first step. The second is burning it and seeing how much energy is given off.
But this isn't always the best way to determine the calories that your body gets from the food, as it doesn't deal with bio-availability - basically, can your body extract that energy from the food?
Diet foods often cellulose or other fiber added to them -- which can burn and have heat, but your body can't absorb. So for nutritional reasons, they're considered 0 Calorie.
For the case of unenriched bread, we basically have only a few ingredients ... water, flour, yeast, and maybe salt. Once we remove the water, the yeast and salt are lower percentages, so we can estimate (stress estimate), but we also need to know what type of flour was used.
- whole wheat flour : ~339 kCal / 100 grams
- white flour : ~364 kCal / 100 grams
(but this is likely for American whole wheat, which is white flour with bran mixed back in, not ground up whole wheat berries)
Of course, it's also worth mentioning that calorie counts on menus and food packaging in the US are only estimates. There are tables of calories per item, and they just add them up in the amounts used to get a number. (so all wheat bread is considered to have the same kCalories/gram, no matter how it was made) Some of those values might just be estimates based on the ratio of carbohydrates, fat, and protein in the ingredient.
But how something is cooked, and the particular person (their gut biome, how well they chew, etc.) can affect how much energy they can get from the food, so it's always going to be a really rough estimate
Conventionally, drying is only the first step. The second is burning it and seeing how much energy is given off.
But this isn't always the best way to determine the calories that your body gets from the food, as it doesn't deal with bio-availability - basically, can your body extract that energy from the food?
Diet foods often cellulose or other fiber added to them -- which can burn and have heat, but your body can't absorb. So for nutritional reasons, they're considered 0 Calorie.
For the case of unenriched bread, we basically have only a few ingredients ... water, flour, yeast, and maybe salt. Once we remove the water, the yeast and salt are lower percentages, so we can estimate (stress estimate), but we also need to know what type of flour was used.
- whole wheat flour : ~339 kCal / 100 grams
- white flour : ~364 kCal / 100 grams
(but this is likely for American whole wheat, which is white flour with bran mixed back in, not ground up whole wheat berries)
Of course, it's also worth mentioning that calorie counts on menus and food packaging in the US are only estimates. There are tables of calories per item, and they just add them up in the amounts used to get a number. (so all wheat bread is considered to have the same kCalories/gram, no matter how it was made) Some of those values might just be estimates based on the ratio of carbohydrates, fat, and protein in the ingredient.
But how something is cooked, and the particular person (their gut biome, how well they chew, etc.) can affect how much energy they can get from the food, so it's always going to be a really rough estimate
answered 12 hours ago
JoeJoe
60.9k11104309
60.9k11104309
1
Careful, the calorie count of flour and bread might differ drastically since much of the starch in bread is not readily available to the human digestive system, whereas the broken-down fraction after fermentation (in the form of sugar, ethanol and other simple carbohydrates) is. I don't think it makes a huge difference though.
– Konrad Rudolph
2 hours ago
@KonradRudolph : yeah, that's part of the problem. And slow fermentation (sourdough and the like) might be different from yeast or chemical leaveners ... but the numbers you end up with are going to be just as good (ie, horribly bad) as those on packaged food.
– Joe
2 hours ago
add a comment |
1
Careful, the calorie count of flour and bread might differ drastically since much of the starch in bread is not readily available to the human digestive system, whereas the broken-down fraction after fermentation (in the form of sugar, ethanol and other simple carbohydrates) is. I don't think it makes a huge difference though.
– Konrad Rudolph
2 hours ago
@KonradRudolph : yeah, that's part of the problem. And slow fermentation (sourdough and the like) might be different from yeast or chemical leaveners ... but the numbers you end up with are going to be just as good (ie, horribly bad) as those on packaged food.
– Joe
2 hours ago
1
1
Careful, the calorie count of flour and bread might differ drastically since much of the starch in bread is not readily available to the human digestive system, whereas the broken-down fraction after fermentation (in the form of sugar, ethanol and other simple carbohydrates) is. I don't think it makes a huge difference though.
– Konrad Rudolph
2 hours ago
Careful, the calorie count of flour and bread might differ drastically since much of the starch in bread is not readily available to the human digestive system, whereas the broken-down fraction after fermentation (in the form of sugar, ethanol and other simple carbohydrates) is. I don't think it makes a huge difference though.
– Konrad Rudolph
2 hours ago
@KonradRudolph : yeah, that's part of the problem. And slow fermentation (sourdough and the like) might be different from yeast or chemical leaveners ... but the numbers you end up with are going to be just as good (ie, horribly bad) as those on packaged food.
– Joe
2 hours ago
@KonradRudolph : yeah, that's part of the problem. And slow fermentation (sourdough and the like) might be different from yeast or chemical leaveners ... but the numbers you end up with are going to be just as good (ie, horribly bad) as those on packaged food.
– Joe
2 hours ago
add a comment |
It depends.
- If your ingredients are just flour, salt, yeast and water, you’ll be reasonably close, but not really exact.
- If you are dealing with a more complex recipe, added milk, eggs, sugar, fats, seeds... the values will be way less precise.
But:
There’s always some deviation, even between different batches of flour, and all values you will find in books, tables, the Internet, will be a kind of average. You may assume that the differences even out over time and counting down to the last single calorie is except for very few special cases (where you would need a lab setup and scientific methods) less crucial than most people may assume.
add a comment |
It depends.
- If your ingredients are just flour, salt, yeast and water, you’ll be reasonably close, but not really exact.
- If you are dealing with a more complex recipe, added milk, eggs, sugar, fats, seeds... the values will be way less precise.
But:
There’s always some deviation, even between different batches of flour, and all values you will find in books, tables, the Internet, will be a kind of average. You may assume that the differences even out over time and counting down to the last single calorie is except for very few special cases (where you would need a lab setup and scientific methods) less crucial than most people may assume.
add a comment |
It depends.
- If your ingredients are just flour, salt, yeast and water, you’ll be reasonably close, but not really exact.
- If you are dealing with a more complex recipe, added milk, eggs, sugar, fats, seeds... the values will be way less precise.
But:
There’s always some deviation, even between different batches of flour, and all values you will find in books, tables, the Internet, will be a kind of average. You may assume that the differences even out over time and counting down to the last single calorie is except for very few special cases (where you would need a lab setup and scientific methods) less crucial than most people may assume.
It depends.
- If your ingredients are just flour, salt, yeast and water, you’ll be reasonably close, but not really exact.
- If you are dealing with a more complex recipe, added milk, eggs, sugar, fats, seeds... the values will be way less precise.
But:
There’s always some deviation, even between different batches of flour, and all values you will find in books, tables, the Internet, will be a kind of average. You may assume that the differences even out over time and counting down to the last single calorie is except for very few special cases (where you would need a lab setup and scientific methods) less crucial than most people may assume.
answered 12 hours ago
Stephie♦Stephie
38k6101140
38k6101140
add a comment |
add a comment |
No, because most store-bought bread is more than just wheat flour and water. Many kinds of bread contain quite a lot of sugar and other additives with non-negligible calories.
1
I know the bread I am talking about have no oil or sugar added
– Ahmad Hani
12 hours ago
@AhmadHani if you know the ingredients and the amounts that you put in, isn't it easier to estimate the caloric content based on that?
– JJJ
3 hours ago
add a comment |
No, because most store-bought bread is more than just wheat flour and water. Many kinds of bread contain quite a lot of sugar and other additives with non-negligible calories.
1
I know the bread I am talking about have no oil or sugar added
– Ahmad Hani
12 hours ago
@AhmadHani if you know the ingredients and the amounts that you put in, isn't it easier to estimate the caloric content based on that?
– JJJ
3 hours ago
add a comment |
No, because most store-bought bread is more than just wheat flour and water. Many kinds of bread contain quite a lot of sugar and other additives with non-negligible calories.
No, because most store-bought bread is more than just wheat flour and water. Many kinds of bread contain quite a lot of sugar and other additives with non-negligible calories.
answered 13 hours ago
PhilippPhilipp
27816
27816
1
I know the bread I am talking about have no oil or sugar added
– Ahmad Hani
12 hours ago
@AhmadHani if you know the ingredients and the amounts that you put in, isn't it easier to estimate the caloric content based on that?
– JJJ
3 hours ago
add a comment |
1
I know the bread I am talking about have no oil or sugar added
– Ahmad Hani
12 hours ago
@AhmadHani if you know the ingredients and the amounts that you put in, isn't it easier to estimate the caloric content based on that?
– JJJ
3 hours ago
1
1
I know the bread I am talking about have no oil or sugar added
– Ahmad Hani
12 hours ago
I know the bread I am talking about have no oil or sugar added
– Ahmad Hani
12 hours ago
@AhmadHani if you know the ingredients and the amounts that you put in, isn't it easier to estimate the caloric content based on that?
– JJJ
3 hours ago
@AhmadHani if you know the ingredients and the amounts that you put in, isn't it easier to estimate the caloric content based on that?
– JJJ
3 hours ago
add a comment |
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related : cooking.stackexchange.com/q/66/67 ; cooking.stackexchange.com/q/42664/67 ; cooking.stackexchange.com/q/24147/67 ; cooking.stackexchange.com/q/63129/67 ; cooking.stackexchange.com/q/49492/67
– Joe
7 hours ago
Is this a theoretical question, or are you interested in actually measuring a particular piece of bread's calories?
– Erica
3 hours ago