My multi-grain sprouted wheat bread from Alvarado’s bakery says each slice of the bread is X calories. Now I know that each slice is a tiny bit off of X calories, but if I eat the whole loaf, then (X * slices) of calories will be consumed.
But what about the Heels or ends? They have more “crust” than the other slices. Is there anything about the “way” that the crust forms that affects the calorie content of the heel pieces? Does the brown come from a carmalization of the starches into simple sugars which would make more or less calories? (that is wild speculation on my part, that probably doesn’t even make any sense to someone who actually knows how the crust is formed)
I did google and search and found this thread… which does indicate that nutrients don’t flow around the bread while it’s baking. Which I thought of already, the dough is homogenous. If you made the bread flat, all crust, then it would be a cracker? huh?