A relationship between crude fiber and digestibility of wheat milling fractions in rats

Rat feeding studies were used to measure the dietary fiber content of wheat milling fractions, white and whole wheat breads, and wheat-based breakfast foods. Straight line correlations were established for the relationships between dietary fiber (y) and crude fiber (x) where y = 4.17x--0.27 (r = 0.997, P less than 0.01). Dietary fiber values ranged from 1.1% (flour) to 53.4% (bran), dry weight basis.