Wisker E, Feldheim W
Z Lebensm Unters Forsch. 1984 Oct;179(4):333-40. doi: 10.1007/BF01830439.
The dietary fiber content of German breads was determined by two different methods. With a modified NDF-method 60% of total dietary fiber (determined by an enzymatic-chemical procedure) are detected. For estimation of the physiological fuel value the main components of breads were determined by analysis. In addition, the carbohydrates were determined by difference, using various methods of calculation. For the estimation of the caloric value, different calorie conversion factors are used.
通过两种不同方法测定了德国面包的膳食纤维含量。采用改良的中性洗涤纤维（NDF）法，可检测到总膳食纤维（通过酶化学方法测定）的60%。为估算生理热值，通过分析确定了面包的主要成分。此外，使用各种计算方法，通过差值法测定碳水化合物含量。为估算热量值，使用了不同的热量转换系数。
