Table 1.
Composition of the flours
| Without prebiotics | With prebiotics | ||
|---|---|---|---|
| Composition (% of dry weight) | |||
| wheat | 62.4% | 60.9% | |
| soya | 20.8% | 20.3% | |
| sugar | 8% | 8% | |
| dry milk | 7% | 7% | |
| iodinated salt | 0.2% | 0.2% | |
| vitamins and salts | 1.3% | 1.3% | |
| flavor | 0.4% | 0.4% | |
| Prebiotic | 0% | 2% | |
| Total | 100% | 100% | |
| Overall composition of the flour and additional compounds (for both with and without prebiotic): composition per 100 g of flour | |||
| calories (kcal) | 420 | ascorbic acid | 60 |
| protein total (g) | 15 | thiamin | 1 |
| lipids (g) | 9 | riboflavin | 1 |
| carbohydrates | 66 | nicotinamide (mg) | 12 |
| fibers | 2 | folic acid (mg) | 0.3 |
| sodium (mg) | 200 | pantothenic acid (mg) | 4 |
| calcium mg) | 266 | biotin (μg) | 0.016 |
| phosphorus (mg) | 200 | vitamin E (IU) | 10 |
| potassium (mg) | 610 | vitamin B12 (μg) | 1.8 |
| iron (mg) | 23.2 | vitamin A (IU) | 2668 |
| copper (mg) | 0.18 | vitamin D (IU) | 400 |
| zinc (mg) | 16.6 | vitamin B6 (mg) | 1 |
| manganese (mg) | 2.4 | ||