Charakterystyka blonnika pokarmowego w wybranych makach i otrebach

Oznaczono zawartość błonnika pokarmowego metodą Van Soesta w mące pszennej typ 750, 400 oraz makaronowej, a także w otrębach pszennych grubych i drobnych.

The aim of investigation was to define the neutral detergent fiber (NDF) content and its fractional composition of wheat flour types 750, 400 and flour noodles and wheat bran rough and fine milled. Average NDF content varied from 1.37% of dry matter for type 400 flour to 1.99% for type 750 flour and from 31,44% for fine to 41,86% for rough miled bran. The main fiber fraction of all wheat samples, independently from type flour and kind of bran were hemicelluloses and the least occuring fraction was lignin.