Zawartosc blonnika pokarmowego calkowitego w wybranym pieczywie

Oznaczono zawartość błonnika pokarmowego ogółem metodą enzymatyczną AOAC w 5 rodzajach bułek i 9 rodzajach chleba.

Total dietary fibre content in 5 sorts of rolls and 9 sorts of bread was assessed by the Association of Official Analytical Chemists (AOAC) method. The mean total dietary fibre contents of the wheat baker's goods varied from 3.09 to 8.41 g/100 g fresh product; the corresponding values for the blended (wheat + rye) and rye baker's goods were from 4.58 to 8.10 and from 5.88 to 9.53 respectively. The highest dietary fibre content was found in brown bread (9,53 g/100 g fresh product).