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Dietary fiber values for various breads are higher using enzymatic analysis rather than detergent analysis
1Department of Nutritional Sciences, University of Vermont, Burlington 05405.
Journal of the American Dietetic Association
|February 1, 1994
Summary
100% stone-ground whole-wheat bread offers the highest dietary fiber content. Different methods for measuring fiber yield varying results, with enzymatic gravimetric analysis providing higher values than neutral detergent fiber plus pectin.
Area of Science:
- Food Science
- Nutrition Science
- Dietary Analysis
Background:
- Dietary fiber is crucial for human health.
- Understanding the fiber content of common foods like bread is important for dietary recommendations.
- Variations in bread processing and ingredients can affect fiber content.
Purpose of the Study:
- To compare the dietary fiber content of various breads commonly consumed across different US states.
- To evaluate different analytical methods for determining dietary fiber in bread.
Main Methods:
- Analyzed five types of bread: white, whole-wheat, 100% stone-ground whole-wheat, cracked-wheat, and Roman Meal.
- Determined fiber content using neutral detergent fiber (NDF) plus pectin and enzymatic gravimetric methods.
- Quantified hemicellulose, cellulose, lignin, total NDF, and pectin.
Main Results:
- 100% stone-ground whole-wheat and whole-wheat breads exhibited the highest total fiber content.
- Roman Meal bread contained the most pectin.
- Enzymatic gravimetric method yielded significantly higher fiber values (153%-370%) compared to NDF plus pectin, with high correlation (r=0.95).
Conclusions:
- Dietitians should consider bread ingredients that impact fiber content when making recommendations.
- The method used for fiber quantification significantly influences reported values; awareness of the methodology is crucial when interpreting published data.