Chemical composition of a typical bread from Northwest of Mexico.

Bread from wheat flour is one of the most widely consumed products by the M exican population. In this study, proximate composition, and mineral conten t were determined, and cost per/gram of protein and energy of traditional a nd industrial bread were compared. Seven types of bread were analyzed: boli llo, virginia, white bread and pastries conchita, croissant, breadroll and donuts. Products were analyzed for proximate composition by official method s, 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. S ignificant differences (p<0.05) were found with respect to nutrient content between traditional and industrial breads. White bread and pastries from i ndustrial origin showed higher costs (p<0.05) per gram of protein and energ y 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 or igin and K, Mg, Fe y Zn were higher (p<0.05) than those from the traditiona l bakery.