SUMMARY
Chemical composition of a typical bread from Northwest of Mexico
Bread from wheat flour is one of the most widely consumed products by the Mexican population.ln this study, proximate composition, and mineral content were determined, and cost per/gram of protein and energy of traditional and industrial bread were compared. Seven types of bread were analyzed: bolillo, virginia, white bread and pastries conchita, croissant, breadroll and donuts. Products were analyzed for proximate composition by official methods, and content of Na. K. Ca, Mg, Fe, y Zn by atomic absorption spectrometry. Based on 24 hour recall interviews, the consumption of each type of bread as well as the percent of protein and energy allowances were calculated. Significant differences p<0.05) were found with respect to nutrient content between traditional and industrial breads. White bread and pastries from industrial origin showed higher costs (p<0.05) per gram of protein and energy than traditional products in most cases. Both industrial and traditional breads showed higher fat content than that established by Official Mexican regulations. A high content of Ca was found in bread from the industrial origin and K, Mg, Fe Y Zn were higher (p<0.05) than those from the traditional bakery.

Key words: Chemical composition, traditional and industrial bread.



Recibido: 26/06/1998
Aceptado: 19/01/1999

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