How to quantify calories in home made bread??

[Maximilian]

I know exactly how much of every ingredient goes into it, would adding up the calories in each ingredient give me the amount of calories in the resulting loaf? Or does the baking process affect it somehow?

 

[IHateMyJob2004]

I think you are doing it right.

If anything, calories would not appear from no where when cooking. So, the worse case scenario (post baking process) would be an over-estimate. I don't think this matters though.

For things that absorb water or boil water off, you want the pre-cooked weight if determining calories by weight. This sounds relevant for flour. The dry weight is what you want. Well, you are doing cups .... so 450 or so for a cup of white flour.


I have read that the cooking process makes things easier for you to digest. So, in theory, your body will burn fewer calories digesting cooked foods versus raw.



What are you baking?

For what it is worth, this is the best wheat bread I have ever had:
http://allrecipes.com/recipe/dees-health-bread/

I use this as a base and tweek it every time I make it. I usually add flax and wheat germ. Tried rasins once. Acceptable but I would say that raisins had a negative effect on taste.

 

[Maximilian]

Good to know :awe:

I cant bake to save myself, its this thing that's doing all the work:

http://www.panasonic.co.uk/html/en_...ecification/7297984/index.html?trackInfo=true

 

[highland145]

Home made bread calories are all good. Forget about it.....

 

[darkxshade]

I bought a breadmaker last year too... it's awesome. Only ingredients in my bread is whole wheat + bread flour, a bit of salt & sugar, water, vegetable oil, yeast and a scoop or 2 of whey protein. Oh, and sometimes I add in chia seeds for extra fiber and healthy fats.

 

[Saint Nick]

Interesting that you state baking does not affect caloric content. I read a thread on BB.com that cooking chicken modifies it's caloric content (debating between weighing chicken before or after cooking).

I wonder who is right?

 

[arrfep]

Interesting that you state baking does not affect caloric content. I read a thread on BB.com that cooking chicken modifies it's caloric content (debating between weighing chicken before or after cooking).

I wonder who is right?

I would imagine that comes from fats liquifying and staying behind on the cooking surface, mostly, no?

I'm interested in the same concept for the chili I make.

 

[Doppel]

Cooking won't substantially change the calorie content, IMO.

I had a breadmaker once. it was fantastic, but I would at times eat thick slice after slice with butter on it. Really too good, like having a chocolate machine in the house.

 

[Ticky]

There are two places you might lose calories in baking: Yeast eating them then farting out CO2, and molecules breaking down into simpler, lower-energy ones with heat. I know the first effect is small, and I imagine the second one is as well...