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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?






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1















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?










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    – Joe
    1 hour ago


















1















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?










share|improve this question






















  • 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
    1 hour ago














1












1








1








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?










share|improve this question














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






share|improve this question













share|improve this question











share|improve this question




share|improve this question










asked 6 hours ago









Ahmad HaniAhmad Hani

312213




312213












  • 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
    1 hour 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
    1 hour 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
1 hour 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
1 hour ago











3 Answers
3






active

oldest

votes


















2














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.






share|improve this answer























  • I know the bread I am talking about have no oil or sugar added

    – Ahmad Hani
    6 hours ago


















2














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.






share|improve this answer






























    1














    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






    share|improve this answer























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      3 Answers
      3






      active

      oldest

      votes








      3 Answers
      3






      active

      oldest

      votes









      active

      oldest

      votes






      active

      oldest

      votes









      2














      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.






      share|improve this answer























      • I know the bread I am talking about have no oil or sugar added

        – Ahmad Hani
        6 hours ago















      2














      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.






      share|improve this answer























      • I know the bread I am talking about have no oil or sugar added

        – Ahmad Hani
        6 hours ago













      2












      2








      2







      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.






      share|improve this answer













      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.







      share|improve this answer












      share|improve this answer



      share|improve this answer










      answered 6 hours ago









      PhilippPhilipp

      26816




      26816












      • I know the bread I am talking about have no oil or sugar added

        – Ahmad Hani
        6 hours ago

















      • I know the bread I am talking about have no oil or sugar added

        – Ahmad Hani
        6 hours ago
















      I know the bread I am talking about have no oil or sugar added

      – Ahmad Hani
      6 hours ago





      I know the bread I am talking about have no oil or sugar added

      – Ahmad Hani
      6 hours ago













      2














      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.






      share|improve this answer



























        2














        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.






        share|improve this answer

























          2












          2








          2







          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.






          share|improve this answer













          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.







          share|improve this answer












          share|improve this answer



          share|improve this answer










          answered 5 hours ago









          StephieStephie

          38k6101140




          38k6101140





















              1














              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






              share|improve this answer



























                1














                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






                share|improve this answer

























                  1












                  1








                  1







                  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






                  share|improve this answer













                  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







                  share|improve this answer












                  share|improve this answer



                  share|improve this answer










                  answered 5 hours ago









                  JoeJoe

                  60.8k11104309




                  60.8k11104309



























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