Nutritional Facts Question
Can a home baker work up their own Nutritonal Fact Sheet for a given bread formula by taking the information available on the ' Nutrition Facts ' panel that is included with each ingredient? Or does this information change with fermentation and baking.
It would be great to consider this info as part of the larger picture when deciding whether enriching a loaf with something like Soy Flour or Powdered Milk, etc is a good choice. Especially when such additions may effect the enjoyment of the Bread.