Table 1

Dietary fibre content and composition in whole grain rye crisp bread (RB) and refined wheat bread (WB)
Treatment bread
Fibre RB WB
Total dietary fibrea 17.5 6.4
Arabinoxylanb 8.2 2.1
β-Glucan 1.9 0.27
Cellulose and resistant starchc 2.4 2.3
Fructan 2.9 0.38

aCalculated as the sum of dietary fibre components analysed by the Uppsala method [26] and fructan content [28].

bCalculated as sum of arabinose and xylose residues analysed by the Uppsala method [26].

cCalculated as the difference between glucose residues analysed by the Uppsala method [26] and total β-glucan [27].

Values are given as% of dry matter.

Forsberg et al.

Forsberg et al. Nutrition Journal 2014 13:26   doi:10.1186/1475-2891-13-26

Open Data