Ingredients and nutrients | Constraints and optimization targets | Further details |
---|---|---|
Cost and weight | ||
Cost per loaf (ingredient costs only) | $NZ1.50, $3.00 | Set target values for baseline analyses (with the highest value still substantially less than commercial artisan bread loafs in the current NZ setting in the $NZ8 plus range). |
Total weight of dry ingredients | 700-800 g | Makes around one kg of HHB loaf (given the addition of water to the recipe: see below). |
Required ingredients | ||
Active yeast mixture | 3 to 4 tsp (12–16 g) | Basic requirement for bread design to ensure the bread rises, with 12 g for the HHB$1.5 loaf but slightly more (16 g) for the HHB$3 loaf given the increased weight of the seed ingredients. |
White or wholemeal flour | ≥550 g | Set at 50 % each for white and wholemeal flour for the HHB$1.5 loaf; but at 25 % white and 75 % wholemeal for the HHB$3 loaf (to avoid excessive density and chewiness). |
Water | 450 mls added to HHB$1.5 and 500 mls to HHB$3 | Evaporation of the water during baking is a determinant of the final loaf weight. |
Total weight of added seeds/nuts | ≤150 g | This was an arbitrary upper limit to constrain bread density and chewiness (especially relevant for older people and those with suboptimal dentition). Nevertheless, it is a level still below that found in some commercial breads e.g., one Finnish bread has 17 % seeds by weight (“Fazer Alku Jyväpala”). Ground linseed was used rather than whole linseed, given data on bioavailability and gastrointestinal tolerance [56]. |
Key CVD-related nutrients | ||
Sodium | <350 mg/100 g | Range for all the dry ingredients collectively (with a goal of <300 mg/100 g for the cooked loafs). The salt substitute with potassium chloride (KCl) was the preferred source of sodium (over normal salt) but was limited to a maximum of 1.5 tsp (9 g) per loaf to avoid any bitterness. The range of 250 to 300 mg/100 g in a final loaf would be substantially less than the mean level in 2013 in NZ (410 mg/100 g) [57] and for most breads in other high-income countries e.g., the USA [58]. |
Alpha-linolenic acid (ALA) | Maximize | Maximized ahead of fiber and PUFA (first priority of the objective function). |
Dietary fiber | Maximize | Maximized ahead of PUFA (second priority of the objective function). |
Polyunsaturated fatty acids (PUFA) | Maximize | Maximized after maximizing fiber and ALA (third priority of the objective function). |
Potassium | Not specifically optimized | Given the use of a KCl containing salt-replacement, we focused on lowering sodium rather than increasing potassium. |