Johansson C G, Siljeström M, Asp N G
Z Lebensm Unters Forsch. 1984 Jul;179(1):24-8. doi: 10.1007/BF01042850.
Dietary fibre, assayed with an enzymatic/gravimetric method, was higher in wheat/rye bread than in the corresponding flours. The increase was most pronounced in crumbs from bread baked with mainly low-extraction-rate flour, and could be accounted for to a large extent as "resistant starch", i.e. a starch fraction available to amyloglucosidase only after solubilization with 2 m-KOH. The resistant starch was formed at dough-making and/or baking and did not increase further during freezing or storage at room temperature. The chemical modifications leading to resistant starch formation remain to be investigated. Starch-lipid complexes are probably not involved, since these are hydrolyzed by the heat-stable amylase used in the dietary fibre assay.
用酶法/重量法测定的膳食纤维，在小麦/黑麦面包中比在相应的面粉中含量更高。这种增加在主要用低出粉率面粉烘焙的面包屑中最为明显，并且在很大程度上可归因于“抗性淀粉”，即仅在用2 m - KOH溶解后才能被淀粉葡萄糖苷酶利用的淀粉部分。抗性淀粉在面团调制和/或烘焙过程中形成，在冷冻或室温储存期间不会进一步增加。导致抗性淀粉形成的化学修饰仍有待研究。淀粉 - 脂质复合物可能不涉及，因为它们会被膳食纤维测定中使用的热稳定淀粉酶水解。
