Variability in the dietary fiber content of wheat and mixed-grain commercial breads
1986
Patrow, C.J. | Marlett, J.A.
A study determined and compared the fiber contents of 18 commercially available breads (whole wheat, wheat, and mixed grains), many of which have been advertised as being good sources of dietary fiber. A wide range of fiber content was found in specialty breads and "wheat" breads (0.5-2 g/slice), some having as much as 25 per cent more fiber than whole wheat bread. A fiber value of 1.5 g/slice is suggested for breads that are 100 per cent whole wheat. Neutral detergent fiber content for the 18 breads ranged from 1.8-6.5 g/100 g.(wz)
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library