Table 1.
Sodium content in flour and bread samples as measured by two methods of different sensitivity.
| Sample | Sodium Content Volhardt * (g/100 g) | Sodium Content ICP * (g/100 g) |
|---|---|---|
| Commercial white flour (Italian type 00) | not analysed | not detected |
| Commercial white flour (Italian type 0) | not analysed | not detected |
| Sample 1 (bread without salt, 500 g) | not detected | not detected |
| Sample 4 (bread without salt, 500 g) | not detected | not detected |
| Sample 14 (bread without salt, 500 g) | not detected | not detected |
| Sample 32 (common bread, 95 g) | 0.3 | 0.2249 |
| Sample 38 (wholemeal sourdough bread, 1.5 kg) | 0.4 | 0.3283 |
| Sample 25 (durum wheat bread, 170 g) | 0.6 | 0.4902 |
| Sample 57 (sourdough bread, 2 kg) | 0.3 | 0.1970 |
| Sample 67 (special bread, 200 g) | 0.6 | 0.4552 |
* Average of two determinations on as is sample.