The Calcium Content of White Bread

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Abstract
Ten control loaves with varying amounts of dry skim milk and dry whole milk were analyzed to determine the effect of milk solids on the calcium content of white bread. As the percentage of milk solids was increased, the percentage of ash and of calcium in the loaf also increased. Thirty-nine of the most popular commercial loaves of white bread from thirty-three bakeries and twenty-seven states have been analyzed for calcium. The average percentage of calcium found is nearly three times that reported by previous investigators; even the lowest per cent found is more than that previously reported and is greater than that reported by Sullivan for whole wheat berry. The increased use of milk solids and yeast foods has considerably increased the calcium content of commercial white bread. On the basis of the results, six slices of average commercial white bread will supply approximately 30% of the daily calcicm requirement of the average adult, assuming the total amount of calcium is assimilable.
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