Also, substituting the sugar with a zero cal sweetener and the butter with a light vegetable oil spread.
Sugar is a functional ingredient, not just a flavoring.
What is the easiest way to calculate the calories in this bread machine recipe?
Submitted 4 days ago by colourlesspony@pawb.social to [deleted]
https://pawb.social/pictrs/image/89eab877-54a6-4383-8070-3e5e1538f43a.jpeg
Comments
Maeve@kbin.earth 4 days ago
swicano@programming.dev 4 days ago
Vegetable oil is trans fat?
AltheaHunter@lemmy.blahaj.zone 3 days ago
Hydrogenated vegetable oils usually contain trans fats, but just “vegetable oil” is a mix of various unsaturated fats. The hydrogenation process is a way of making those vegetable oils into saturated fats, but trans fats are often produced as a side effect.
SkyeStarfall@lemmy.blahaj.zone 4 days ago
Vegetable oil is not transfats what are you on about??
Maeve@kbin.earth 4 days ago
Junkers_Klunker@feddit.dk 4 days ago
Vegetable oil do not contain transfat. Margarine on the other hand used to and dairy naturally does have some, though naturally occurring transfats are believed to not be as bad as industrially produced transfats.
Nighed@feddit.uk 3 days ago
THAT much sugar is not functional. You could half it and be fine.
Maeve@kbin.earth 3 days ago
I agree.
nous@programming.dev 4 days ago
Sugar is not a critical ingredient in bread. It’s main function is that it creates a softer crust. The only real things you need are flour, water, yeast and salt to create a tasty bread.
Successful_Try543@feddit.org 4 days ago
So that the yeast has something to chew on.
creamfresh@lemmy.world 3 days ago
0 Tbsp should also suffice, there is enough flour.
MrsDoyle@sh.itjust.works 3 days ago
Canola oil is fine. And sugar isn’t a functional ingredient at all, I never add it.
Maeve@kbin.earth 3 days ago
Do you.
Sibbo@sopuli.xyz 4 days ago
I would still go for a bread without sugar. I wouldn’t call it bread if it has that much sugar.
emmanuel_car@fedia.io 4 days ago
Less sugar, for sure. A quick search came up with a reference card of 7g active yeast to 1tsp sugar. Seems like the amount of sugar in this recipe is too high, not sure if it’s high enough to kill the yeast though.
I_Fart_Glitter@lemmy.world 4 days ago
If you have a my fitness pal account you can enter it as a “recipe”
Just fyi, the sugar is in there for texture, not so much flavor. Allulose will get you the closest, it does brown a little bit, unlike most non nutritive sweeteners.
colourlesspony@pawb.social 4 days ago
Does that app do OCR from the picture or did you have to type it in?
I_Fart_Glitter@lemmy.world 4 days ago
I had to type. If it had been an online recipe it would have done it on its own.
colourlesspony@pawb.social 4 days ago
Thank you! I might try that app.
BradleyUffner@lemmy.world 3 days ago
Looks like a standard price of heavy paper, so I’d say about 9 calories. It’s going to be a pretty tough chew though.
Treczoks@lemmy.world 3 days ago
First of all, are you baking a cake or a bread? Get rid of the sugar and be done with it. And artificial sweeteners are rarely stable enough for baking, anyway.
Calculation of calories is easy: 4kcal / g for carbohydrates and proteins, 7.5kcal / g for alcohol, 9kcal / g for fat.
remon@ani.social 3 days ago
Go to the store, buy a whole wheat bread and check the label.
Toasticus@piefed.social 4 days ago
The ingredients you’re using. They all have their own calories.
neopenguin@lemmy.world 4 days ago
For that small number of ingredients, if you just care about calories, you should be able to figure out the cal/g from the nutrition info. on the packages, and multiply by the recipe amounts. If you want the full nutrition info, something like MFP or AI is probably faster.
BlameThePeacock@lemmy.ca 4 days ago
Ask AI… That kind of task is pretty trivial for modern LLMs.
Sibbo@sopuli.xyz 4 days ago
The AI tools that are currently widely used are especially bad at performing these kinds of exact calculations.
BlameThePeacock@lemmy.ca 4 days ago
No they aren’t. I ran it through gemini and it gave me a perfect answer. I double checked it against public values for nutrition.
ajikeshi@lemmy.world 3 days ago
*facepalm*
Sibbo@sopuli.xyz 4 days ago
Install OpenNutriTracker.
It’s the leading free software solution for calorie tracking.
Simply create a new recipe with the app, scan the barcodes of the ingredients, and add their amounts in gram. The app will then calculate it for you.
seggturkasz@lemmy.world 3 days ago
There is no easy way if you want to be exact. You need to calculate the calories in each ingredient and add them up. For example 100g whole wheat flour has 340 kcal so your recipe calls for 260g that is 2.6x340. Which is 884 kcal.
You might want to skipp ingredients that are low on calories or ones you only need a tiny amount of.
The good news is that if you stick to the recipe, you only need to do this once.
danciestlobster@lemmy.zip 4 days ago
Depending which things you care the most about, you could just use a proxy. Ie find a similar bread that already exists and use its nutrition facts.
If you want something more exact, do what others have said adding ingredient by ingredient. Mfp can be pretty ad heavy so I prefer lose it! But they basically do the same thing
xSikes@feddit.online 4 days ago
You’re playing with different reactions to science for something that could be healthier on paper but experience isn’t just taste. how does the body react, does it break down correctly? Etc..
the_wonderfool@piefed.social 4 days ago
As I see that others already answered with valuable replies I’m going a bit off topic… But seriously, 42 grams of sugar? Butter? How can this be called bread and not cake?
zerofk@lemmy.zip 4 days ago
This looks like what we would call “milk bread” - very slightly sweet bread that you’d get on special occasions.
Cake would be a lot more sugar, and probably eggs.
palordrolap@fedia.io 3 days ago
English language with no French, cups as measurement and extra sugar in a bread recipe all point at this being a US recipe book.
They love extra sugar in bread over there. At some point the sugar lobby got in bed with the big breadmakers and since it's addictive, it's now an expectation and a self-fulfilling cycle.
So yeah, US bread is closer to cake than, say, European bread.
And that milk powder isn't helping the case much either.
creamfresh@lemmy.world 3 days ago
What would English language with French point to?
Malyca@lemmy.zip 3 days ago
Maybe it’s for the yeast?
howrar@lemmy.ca 3 days ago
Judging by the downvotes, we apparently don’t like seeing questions here.
Flour alone already has enough carbohydrates to feed the yeast. Most basic breads are made with just flour, water, yeast, and salt.
MrsDoyle@sh.itjust.works 3 days ago
My bread machine has recipes like this. I just leave out the sugar and milk powder, and use a glug of oil instead of butter. Also use bread flour so no need for extra gluten. Makes a very nice loaf.
Nighed@feddit.uk 3 days ago
Oh shit, yeh. I put less than 2 tbsp with 600g of flour.