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Table 2 Dry ingredients of the two optimized “heart healthy breads” per 100 g of dry ingredient weight

From: Designing low-cost “heart healthy bread”: optimization using linear programing and 15-country comparison

  HHB$1.5 HHB$3
  Quantity of dry ingredients (g) Percentage of dry ingredients Quantity of dry ingredients (g) Percentage of dry ingredients
Wholemeal flour 334 48 % 464 58 %
White flour 334 48 % 155 19 %
Yeast 12 2 % 16 2 %
Normal salt 8 1 % 7 1 %
Salt substitute 8 1 % 9 1 %
Nuts and seeds     
 Linseeds 4 1 % 132 16 %
 Walnuts 0 0 % 18 2 %
 Sunflower seeds 0 0 % 1 0 %
 Pumpkin seeds 0 0 % 0 0 %
 Sesame seeds 0 0 % 0 0 %
Totals     
 All dry ingredients 700 100 % 800 100 %
 All nuts and seeds 4 1 % 150 19 %