Table 3

Dietary fibre content and composition in breads and porridges made from whole and milled rye kernels, and two reference breads (% of dry matter)

Dietary fibre component

Wheat reference bread

Bread with milled rye kernels

Bread with whole rye kernels

Wheat reference bread

Porridge of milled rye kernels

Porridge of whole rye kernels



Dietary fibre

totala

5.5

13.0

11.6

6.1

21.6

20.7

extractableb

1.8

4.1

4.1

1.8

7.8

7.7

unextractable

3.7

8.9

7.5

4.4

13.8

13.1

Arabinoxylanc

total

1.6

4.4

4.4

1.9

8.8

8.5

extractable

0.9

1.8

1.7

0.9

2.7

2.6

unextractable

0.7

2.6

2.7

1.0

6.1

6.0

Arabino-galactanc

0.2

0.2

0.2

0.2

0.1

0.2

β-glucan

0.3

1.0

1.0

0.4

2.0

1.9

Cellulose and resistant starchd

1.4

3.7

2.6

1.6

3.5

2.8

Fructan

0.5

1.6

1.7

0.5

4.4

4.3

Klason lignin

0.8

1.1

0.9

0.8

1.5

1.6


aTotal dietary fibre calculated as the sum of fructan and total dietary fibre analyzed by the Uppsala method.

bExtractable dietary fibre calculated as the sum of fructan and extractable dietary fibre analyzed by the Uppsala method.

cCalculated from arabinose, xylose and extractable galactose residue values assuming that the arabinose to galactose ratio is 0.69 in extractable arabinogalactan.

dCellulose and resistant starch calculated as the difference between total β-glucan and the glucose residues analyzed by the Uppsala method.

Isaksson et al. Nutrition Journal 2011 10:31   doi:10.1186/1475-2891-10-31

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