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Can I find out the caloric content of bread by dehydrating it?

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2

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

asked 11 hours ago

Ahmad HaniAhmad Hani

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
  5 hours ago
  
  
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  Is this a theoretical question, or are you interested in actually measuring a particular piece of bread's calories?
  
  – Erica
  2 hours ago
  

  
  
  
  

add a comment | 

2

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

asked 11 hours ago

Ahmad HaniAhmad Hani

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
  5 hours ago
  
  
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  Is this a theoretical question, or are you interested in actually measuring a particular piece of bread's calories?
  
  – Erica
  2 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

share|improve this question

asked 11 hours ago

Ahmad HaniAhmad Hani

317213

share|improve this question

asked 11 hours ago

Ahmad HaniAhmad Hani

317213

share|improve this question

asked 11 hours ago

Ahmad HaniAhmad Hani

317213

asked 11 hours ago

Ahmad HaniAhmad Hani

317213

asked 11 hours ago

Ahmad HaniAhmad Hani

317213

3 Answers
3

active

oldest

votes

4

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

answered 10 hours ago

JoeJoe

60.8k11104309

• 
  
  
  

  
  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
  38 mins 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
  9 mins ago
  

  
  
  
  

add a comment | 

3

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

answered 11 hours ago

PhilippPhilipp

27816

• 
  
  
  

  
  1
  

  
  
  
  
  
  

  
  
  I know the bread I am talking about have no oil or sugar added
  
  – Ahmad Hani
  10 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
  1 hour ago
  

  
  
  
  

add a comment | 

3

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

answered 10 hours ago

Stephie♦Stephie

38k6101140

add a comment | 

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4

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

answered 10 hours ago

JoeJoe

60.8k11104309

• 
  
  
  

  
  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
  38 mins 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
  9 mins ago
  

  
  
  
  

add a comment | 

4

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

answered 10 hours ago

JoeJoe

60.8k11104309

• 
  
  
  

  
  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
  38 mins 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
  9 mins 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

share|improve this answer

answered 10 hours ago

JoeJoe

60.8k11104309

share|improve this answer

answered 10 hours ago

JoeJoe

60.8k11104309

answered 10 hours ago

JoeJoe

60.8k11104309

answered 10 hours ago

JoeJoe

60.8k11104309

3

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

answered 11 hours ago

PhilippPhilipp

27816

• 
  
  
  

  
  1
  

  
  
  
  
  
  

  
  
  I know the bread I am talking about have no oil or sugar added
  
  – Ahmad Hani
  10 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
  1 hour ago
  

  
  
  
  

add a comment | 

3

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

answered 11 hours ago

PhilippPhilipp

27816

• 
  
  
  

  
  1
  

  
  
  
  
  
  

  
  
  I know the bread I am talking about have no oil or sugar added
  
  – Ahmad Hani
  10 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
  1 hour 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.

share|improve this answer

answered 11 hours ago

PhilippPhilipp

27816

share|improve this answer

answered 11 hours ago

PhilippPhilipp

27816

answered 11 hours ago

PhilippPhilipp

27816

answered 11 hours ago

PhilippPhilipp

27816

3

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

answered 10 hours ago

Stephie♦Stephie

38k6101140

add a comment | 

3

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

answered 10 hours ago

Stephie♦Stephie

38k6101140

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.

share|improve this answer

answered 10 hours ago

Stephie♦Stephie

38k6101140

share|improve this answer

answered 10 hours ago

Stephie♦Stephie

38k6101140

answered 10 hours ago

Stephie♦Stephie

38k6101140

answered 10 hours ago

Stephie♦Stephie

38k6101140