S/N CHARACTERISTICS REQUIREMENTS
a Specific Volume (min) 4.0
b Moisture (%) max) 40.0
c Total solid content (%) (min) 60.0
d Protein (%) (min) 10.0
e pH of the aqueous extracts 5.3 – 6.0
f Ash content (%) (max) 0.6
g Acid insoluble Ash (max) 0.5
h Fat content (%) (max) 2.0
i Crude fibre (%)(max) 0.5
j Carbohydrate (%) (max) 48.0
k Energy (kj/100g): on dry basis 900 - 1000
Table 2: Analytical values of white bread using standard formula.