Table 3

Cereal ingredients (g) and water (g) used in one bread portion1 (1090 kJ2/260 kcal)

Rye

Wheat

Water4


Bran

Intermediate Fraction

Sifted flour

Sifted flour 3


Milling fractions study5


Rye bran bread

42

-

-

30

80

Intermediate rye fraction bread

-

34

-

30

70

Sifted rye flour bread

-

-

31

30

45

Wheat reference bread

-

-

-

60

40


Dose-response study6


Rye bran bread (8 g dietary fibre)

25

-

-

42

60

Rye bran bread (5 g dietary fibre)

16

-

-

49

55

Intermediate rye fraction bread (8 g dietary fibre)

-

49

-

17

70

Intermediate rye fraction bread (5 g dietary fibre)

-

30

-

33

70

Wheat reference bread

-

-

-

60

40


1Additional ingredients used for each bread portion were: 3 g syrup, 3 g rape seed oil, 4 g gluten, 4 g yeast and 1 g salt.

2The energy value of the breads were calculated based on the energy values of the ingredients using Dietist XP, version 3.0, Bromma, Sweden.

3 The amount of wheat flour was adjusted to equalise the amount of energy (kJ) per bread portion.

4 The water content was adjusted to create a good dough consistency. More water was required at higher levels of dietary fibre, especially extractable.

5 The amount of rye corresponded to 240 kJ (100 kcal) per portion.

6The amount of rye corresponded to the two levels of dietary fibre.

Isaksson et al. Nutrition Journal 2009 8:39   doi:10.1186/1475-2891-8-39

Open Data