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all flour must contain not less than 1.65 mgms iron per
100 gms. corresponding to a minimum of 1.2 mgms per
100 gms. of bread.
The natural iron content of flour varies to some
extent, and it is difficult for the millers to ensure even
distribution of the added iron which goes into the flour
as a master mix of iron and vitamins (see below). It might
be expected, therefore, that the iron content might vary
somewhat.
7. Calcium
This is the basic element in lime and chalk, and is very
important in human nutrition. Under the Flour (Composition)
Regulations, small quantities of "creta praeparata"
(purified chalk) have to be added to flour (not less
than 235 mgms. and not more than 390 mgms per 100 gms).
The natural calcium present in flour is of the order of 37
mgms per 100 gms (expressed as chalk).
If milk product is added to bread, this would increase
the calcium content since milk is rich in lime.
The figure for calcium (as calcium carbonate) given
in the tables below includes the small quantities of magnesia
naturally present in flour.
8. Milk Powder
This is sometimes added to bread, usually in the form of
skim milk powder. It produces a finer texture bread
and increases its nutritional value, particularly the protein
and mineral constituents.
9. Vitamin B1
This is one of the important vitamins present in flour, and
which is substantially decreased if the wheat grain is milled
to a low percentage extraction. For this reason, the
Flour (Composition) Regulations require all flour to
contain not less than 0.24 mgms vitamin B1 per 100 grams
of flour. The extra is added by the millers in the form of
a master mix containing vitamin concentrate and iron.
Vitamin B1 is not very stable, and some is lost during
baking.
10. Glyceryl mono-stearate
This is a chemical substance which acts as an anti-staling
agent and was found in two samples of the bread examined.
So far as is known this substance is quite harmless and, in
fact, is used as an emulsifier in other food industries.
17 samples of bread were examined, 12 being ordinary or
"standard" bread and 5 "American-type" or "enriched" bread sold
at a premium.