wesley > wrote in
news
> On Tue, 20 Jan 2004 23:09:14 +0000, Jean-Scott wrote:
>
>> I have software that does nutritional analysis. However, I believe it
>> is taking the carbohydrates at face value. It does not take into
>> consideration that the yeast in a recipe will reduce the total carbs.
>> Is there a formula that I can apply to my calculations that will
>> reflect this offset?
>>
>> Any input would be helpful.
>> Jean-Scott
>
> In baking (such as bread baking) the amount of carbs used by the yeast
> is going to be very small - insignificant in my opinion.
>
> Only in things like wine and beer making are a significant level of
> carbs converted. In wine, most of the fermentable carbs are already
> sugars. In beer making, the barley is sprouted, then the wort cooked
> to convert and extract some measure of the complex carbs to simpler
> sugars via enzyme action. No such large scale conversion to sugar
> takes place in yeast baking, and the amount of sugar added to most
> bread recipes is only a small portion of the total carb count.
>
>

This is a good point... but...
If I am producing a low carb bread, and it uses all low or "no" carb
ingredients, vital wheat gluten and high protein substitute, then I add in
enough sugar so as to feed the yeast, then it IS a significant amount of
the carbs. And if it accounts for more than 50% of the total carbs, and it
is used by the yeast reducing it by 25% then my carbs may go down 10% in
the total batch. Which is ALOT to all my carb counting minions that want as
low a carbed up bread as they can get.... and still be palatable.

Jean-Scott

So I still ask... What % of the carbs in the sugar are transformed in the
fermentation process.