"Jean-Scott" > wrote in message >...
> 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

Jean I am not aware of a formula that will allow you to calculate the
carbohydrate consumed enzymatically by the flour and yeast enZymes.
Enzymes does not act with precision in the dough system.What I mean
is enzyme activity is not that fixed but variable.It is fixed on the
particular substrate it can act upon but the availability of such
materials vary from flour to flour.
Besides the carbohydrates that is acted upon by the enzymes are not
the significant ones such as the starch and gluten found in the dough.
Rather it is some the starch granules that is altered by the milling
process ( damaged starch)that is susceptible to enzymatic attack.
The quantity is minimal based on the proximate analysis of the flour
components at the dough stage and in the baked bread.
Besides not all of the so called susceptible starches are acted upon
by enzymes but only a portion of it.It varies also with the
fermentation time and formulation( incorporation of enzymatic
additives etc.)
There are other carbohydrate components although are in such small
quantities such as the pentosans or hemicellulose but when
enzymatically acted by the corresponding enzymes can confere
significant effect in dough or bread.

There might be some values calculated by some industrial researchers
in their specific experiments that are( related to their company's
products) but I have not seen it published in cereal, agricultural or
food chemistry journals and articles.Or I may have missed it<g>.
To my knowledge most of the researches done on flour and enzymatic
additives are done by private companies and seldom by academic
researchers. Therefore there is scarcity of useful data that can be
used in predicting such values in the particular food processing
methods like breadmaking.

Roy