Can I find out the caloric content of bread by dehydrating it? The 2019 Stack Overflow Developer Survey Results Are InHow 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?

Is this app Icon Browser Safe/Legit?

slides for 30min~1hr skype tenure track application interview

What did it mean to "align" a radio?

Shouldn't "much" here be used instead of "more"?

Why can Shazam fly?

Why is the maximum length of OpenWrt’s root password 8 characters?

A poker game description that does not feel gimmicky

Is a "Democratic" Oligarchy-Style System Possible?

Can a rogue use sneak attack with weapons that have the thrown property even if they are not thrown?

What does ひと匙 mean in this manga and has it been used colloquially?

Why didn't the Event Horizon Telescope team mention Sagittarius A*?

Multiply Two Integer Polynomials

Right tool to dig six foot holes?

Identify boardgame from Big movie

Can you compress metal and what would be the consequences?

If a Druid sees an animal’s corpse, can they wild shape into that animal?

For what reasons would an animal species NOT cross a *horizontal* land bridge?

Aging parents with no investments

Button changing it's text & action. Good or terrible?

What is the accessibility of a package's `Private` context variables?

Why do UK politicians seemingly ignore opinion polls on Brexit?

Worn-tile Scrabble

What do hard-Brexiteers want with respect to the Irish border?

Geography at the pixel level



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



The 2019 Stack Overflow Developer Survey Results Are InHow 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;








3















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
    2 days ago












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

    – Erica
    2 days ago

















3















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
    2 days ago












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

    – Erica
    2 days ago













3












3








3


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 2 days ago









Ahmad HaniAhmad Hani

324215




324215












  • 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
    2 days ago












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

    – Erica
    2 days 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
    2 days ago












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

    – Erica
    2 days 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
2 days 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
2 days ago














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

– Erica
2 days ago





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

– Erica
2 days ago










4 Answers
4






active

oldest

votes


















10














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






























    5














    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






























      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


















      • 1





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

        – Ahmad Hani
        2 days ago






      • 2





        @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
        2 days ago











      • Actually I didn't know the amount of water in that loaf so that is why I thought to dehydrate it.

        – Ahmad Hani
        yesterday











      • @AhmadHani that could be estimated - for regular white bread, I‘d assume around 65% of the flour weight, then about 10% loss during baking. So about 60% of the flour weight in the finished bread. Values for whole-grain or some „artisan“ breads are higher, often around 75%.

        – Stephie
        18 hours ago


















      1














      Bread is not just flour, as already stated.
      It is flour that has undergone a variety of physical and chemical changes (even if we don't consider the other ingredient for simplicity's sake).



      Those changes not only change the caloric content of the product (some may be exothermic, some are endothermic, meaning some lower and some raise the caloric content of the product).



      It would be an interesting experiment to see the difference between the caloric content of a pound of flour as compared to a pound of bread created using that same flour.






      share|improve this answer




















      • 1





        The OP is asking about caloric content, and this is widely understood to mean the calories contained in a food, not the calories that the human body extracts after eating the food. All nutritional info labels, and the major nutritional epidemiology studies use the first one. The second one is not relevant to the question, and we always answer nutritional questions exactly as asked, without telling the OP what other parameters they might want to measure instead.

        – rumtscho
        yesterday












      Your Answer








      StackExchange.ready(function()
      var channelOptions =
      tags: "".split(" "),
      id: "49"
      ;
      initTagRenderer("".split(" "), "".split(" "), channelOptions);

      StackExchange.using("externalEditor", function()
      // Have to fire editor after snippets, if snippets enabled
      if (StackExchange.settings.snippets.snippetsEnabled)
      StackExchange.using("snippets", function()
      createEditor();
      );

      else
      createEditor();

      );

      function createEditor()
      StackExchange.prepareEditor(
      heartbeatType: 'answer',
      autoActivateHeartbeat: false,
      convertImagesToLinks: false,
      noModals: true,
      showLowRepImageUploadWarning: true,
      reputationToPostImages: null,
      bindNavPrevention: true,
      postfix: "",
      imageUploader:
      brandingHtml: "Powered by u003ca class="icon-imgur-white" href="https://imgur.com/"u003eu003c/au003e",
      contentPolicyHtml: "User contributions licensed under u003ca href="https://creativecommons.org/licenses/by-sa/3.0/"u003ecc by-sa 3.0 with attribution requiredu003c/au003e u003ca href="https://stackoverflow.com/legal/content-policy"u003e(content policy)u003c/au003e",
      allowUrls: true
      ,
      noCode: true, onDemand: true,
      discardSelector: ".discard-answer"
      ,immediatelyShowMarkdownHelp:true
      );



      );













      draft saved

      draft discarded


















      StackExchange.ready(
      function ()
      StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f97364%2fcan-i-find-out-the-caloric-content-of-bread-by-dehydrating-it%23new-answer', 'question_page');

      );

      Post as a guest















      Required, but never shown

























      4 Answers
      4






      active

      oldest

      votes








      4 Answers
      4






      active

      oldest

      votes









      active

      oldest

      votes






      active

      oldest

      votes









      10














      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



























        10














        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

























          10












          10








          10







          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 2 days ago









          JoeJoe

          61k11104311




          61k11104311























              5














              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



























                5














                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

























                  5












                  5








                  5







                  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 2 days ago









                  StephieStephie

                  38k6101140




                  38k6101140





















                      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


















                      • 1





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

                        – Ahmad Hani
                        2 days ago






                      • 2





                        @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
                        2 days ago











                      • Actually I didn't know the amount of water in that loaf so that is why I thought to dehydrate it.

                        – Ahmad Hani
                        yesterday











                      • @AhmadHani that could be estimated - for regular white bread, I‘d assume around 65% of the flour weight, then about 10% loss during baking. So about 60% of the flour weight in the finished bread. Values for whole-grain or some „artisan“ breads are higher, often around 75%.

                        – Stephie
                        18 hours ago















                      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


















                      • 1





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

                        – Ahmad Hani
                        2 days ago






                      • 2





                        @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
                        2 days ago











                      • Actually I didn't know the amount of water in that loaf so that is why I thought to dehydrate it.

                        – Ahmad Hani
                        yesterday











                      • @AhmadHani that could be estimated - for regular white bread, I‘d assume around 65% of the flour weight, then about 10% loss during baking. So about 60% of the flour weight in the finished bread. Values for whole-grain or some „artisan“ breads are higher, often around 75%.

                        – Stephie
                        18 hours ago













                      3












                      3








                      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













                      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 2 days ago









                      PhilippPhilipp

                      27817




                      27817







                      • 1





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

                        – Ahmad Hani
                        2 days ago






                      • 2





                        @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
                        2 days ago











                      • Actually I didn't know the amount of water in that loaf so that is why I thought to dehydrate it.

                        – Ahmad Hani
                        yesterday











                      • @AhmadHani that could be estimated - for regular white bread, I‘d assume around 65% of the flour weight, then about 10% loss during baking. So about 60% of the flour weight in the finished bread. Values for whole-grain or some „artisan“ breads are higher, often around 75%.

                        – Stephie
                        18 hours ago












                      • 1





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

                        – Ahmad Hani
                        2 days ago






                      • 2





                        @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
                        2 days ago











                      • Actually I didn't know the amount of water in that loaf so that is why I thought to dehydrate it.

                        – Ahmad Hani
                        yesterday











                      • @AhmadHani that could be estimated - for regular white bread, I‘d assume around 65% of the flour weight, then about 10% loss during baking. So about 60% of the flour weight in the finished bread. Values for whole-grain or some „artisan“ breads are higher, often around 75%.

                        – Stephie
                        18 hours ago







                      1




                      1





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

                      – Ahmad Hani
                      2 days ago





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

                      – Ahmad Hani
                      2 days ago




                      2




                      2





                      @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
                      2 days 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
                      2 days ago













                      Actually I didn't know the amount of water in that loaf so that is why I thought to dehydrate it.

                      – Ahmad Hani
                      yesterday





                      Actually I didn't know the amount of water in that loaf so that is why I thought to dehydrate it.

                      – Ahmad Hani
                      yesterday













                      @AhmadHani that could be estimated - for regular white bread, I‘d assume around 65% of the flour weight, then about 10% loss during baking. So about 60% of the flour weight in the finished bread. Values for whole-grain or some „artisan“ breads are higher, often around 75%.

                      – Stephie
                      18 hours ago





                      @AhmadHani that could be estimated - for regular white bread, I‘d assume around 65% of the flour weight, then about 10% loss during baking. So about 60% of the flour weight in the finished bread. Values for whole-grain or some „artisan“ breads are higher, often around 75%.

                      – Stephie
                      18 hours ago











                      1














                      Bread is not just flour, as already stated.
                      It is flour that has undergone a variety of physical and chemical changes (even if we don't consider the other ingredient for simplicity's sake).



                      Those changes not only change the caloric content of the product (some may be exothermic, some are endothermic, meaning some lower and some raise the caloric content of the product).



                      It would be an interesting experiment to see the difference between the caloric content of a pound of flour as compared to a pound of bread created using that same flour.






                      share|improve this answer




















                      • 1





                        The OP is asking about caloric content, and this is widely understood to mean the calories contained in a food, not the calories that the human body extracts after eating the food. All nutritional info labels, and the major nutritional epidemiology studies use the first one. The second one is not relevant to the question, and we always answer nutritional questions exactly as asked, without telling the OP what other parameters they might want to measure instead.

                        – rumtscho
                        yesterday
















                      1














                      Bread is not just flour, as already stated.
                      It is flour that has undergone a variety of physical and chemical changes (even if we don't consider the other ingredient for simplicity's sake).



                      Those changes not only change the caloric content of the product (some may be exothermic, some are endothermic, meaning some lower and some raise the caloric content of the product).



                      It would be an interesting experiment to see the difference between the caloric content of a pound of flour as compared to a pound of bread created using that same flour.






                      share|improve this answer




















                      • 1





                        The OP is asking about caloric content, and this is widely understood to mean the calories contained in a food, not the calories that the human body extracts after eating the food. All nutritional info labels, and the major nutritional epidemiology studies use the first one. The second one is not relevant to the question, and we always answer nutritional questions exactly as asked, without telling the OP what other parameters they might want to measure instead.

                        – rumtscho
                        yesterday














                      1












                      1








                      1







                      Bread is not just flour, as already stated.
                      It is flour that has undergone a variety of physical and chemical changes (even if we don't consider the other ingredient for simplicity's sake).



                      Those changes not only change the caloric content of the product (some may be exothermic, some are endothermic, meaning some lower and some raise the caloric content of the product).



                      It would be an interesting experiment to see the difference between the caloric content of a pound of flour as compared to a pound of bread created using that same flour.






                      share|improve this answer















                      Bread is not just flour, as already stated.
                      It is flour that has undergone a variety of physical and chemical changes (even if we don't consider the other ingredient for simplicity's sake).



                      Those changes not only change the caloric content of the product (some may be exothermic, some are endothermic, meaning some lower and some raise the caloric content of the product).



                      It would be an interesting experiment to see the difference between the caloric content of a pound of flour as compared to a pound of bread created using that same flour.







                      share|improve this answer














                      share|improve this answer



                      share|improve this answer








                      edited yesterday









                      rumtscho

                      82.8k28191358




                      82.8k28191358










                      answered yesterday









                      jwentingjwenting

                      67535




                      67535







                      • 1





                        The OP is asking about caloric content, and this is widely understood to mean the calories contained in a food, not the calories that the human body extracts after eating the food. All nutritional info labels, and the major nutritional epidemiology studies use the first one. The second one is not relevant to the question, and we always answer nutritional questions exactly as asked, without telling the OP what other parameters they might want to measure instead.

                        – rumtscho
                        yesterday













                      • 1





                        The OP is asking about caloric content, and this is widely understood to mean the calories contained in a food, not the calories that the human body extracts after eating the food. All nutritional info labels, and the major nutritional epidemiology studies use the first one. The second one is not relevant to the question, and we always answer nutritional questions exactly as asked, without telling the OP what other parameters they might want to measure instead.

                        – rumtscho
                        yesterday








                      1




                      1





                      The OP is asking about caloric content, and this is widely understood to mean the calories contained in a food, not the calories that the human body extracts after eating the food. All nutritional info labels, and the major nutritional epidemiology studies use the first one. The second one is not relevant to the question, and we always answer nutritional questions exactly as asked, without telling the OP what other parameters they might want to measure instead.

                      – rumtscho
                      yesterday






                      The OP is asking about caloric content, and this is widely understood to mean the calories contained in a food, not the calories that the human body extracts after eating the food. All nutritional info labels, and the major nutritional epidemiology studies use the first one. The second one is not relevant to the question, and we always answer nutritional questions exactly as asked, without telling the OP what other parameters they might want to measure instead.

                      – rumtscho
                      yesterday


















                      draft saved

                      draft discarded
















































                      Thanks for contributing an answer to Seasoned Advice!


                      • Please be sure to answer the question. Provide details and share your research!

                      But avoid


                      • Asking for help, clarification, or responding to other answers.

                      • Making statements based on opinion; back them up with references or personal experience.

                      To learn more, see our tips on writing great answers.




                      draft saved


                      draft discarded














                      StackExchange.ready(
                      function ()
                      StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f97364%2fcan-i-find-out-the-caloric-content-of-bread-by-dehydrating-it%23new-answer', 'question_page');

                      );

                      Post as a guest















                      Required, but never shown





















































                      Required, but never shown














                      Required, but never shown












                      Required, but never shown







                      Required, but never shown

































                      Required, but never shown














                      Required, but never shown












                      Required, but never shown







                      Required, but never shown







                      -bread, calories

                      Popular posts from this blog

                      Frič See also Navigation menuinternal link

                      Identify plant with long narrow paired leaves and reddish stems Planned maintenance scheduled April 17/18, 2019 at 00:00UTC (8:00pm US/Eastern) Announcing the arrival of Valued Associate #679: Cesar Manara Unicorn Meta Zoo #1: Why another podcast?What is this plant with long sharp leaves? Is it a weed?What is this 3ft high, stalky plant, with mid sized narrow leaves?What is this young shrub with opposite ovate, crenate leaves and reddish stems?What is this plant with large broad serrated leaves?Identify this upright branching weed with long leaves and reddish stemsPlease help me identify this bulbous plant with long, broad leaves and white flowersWhat is this small annual with narrow gray/green leaves and rust colored daisy-type flowers?What is this chilli plant?Does anyone know what type of chilli plant this is?Help identify this plant

                      fontconfig warning: “/etc/fonts/fonts.conf”, line 100: unknown “element blank” The 2019 Stack Overflow Developer Survey Results Are In“tar: unrecognized option --warning” during 'apt-get install'How to fix Fontconfig errorHow do I figure out which font file is chosen for a system generic font alias?Why are some apt-get-installed fonts being ignored by fc-list, xfontsel, etc?Reload settings in /etc/fonts/conf.dTaking 30 seconds longer to boot after upgrade from jessie to stretchHow to match multiple font names with a single <match> element?Adding a custom font to fontconfigRemoving fonts from fontconfig <match> resultsBroken fonts after upgrading Firefox ESR to latest Firefox