Dietary fiber values for various breads are higher using enzymatic analysis rather than detergent analysis.

OBJECTIVE

To compare the dietary fiber content of breads commonly eaten in Georgia, Michigan, Nevada, and Vermont.

DESIGN

Dietary fiber content was determined according to neutral detergent fiber (NDF) plus pectin values and enzymatic gravimetric fiber values. White, whole-wheat, 100% stone-ground whole-wheat, cracked-wheat, and Roman Meal breads were analyzed for hemicellulose, cellulose, lignin, total NDF, pectin, and enzymatic gravimetric total fiber.

STATISTICAL ANALYSES PERFORMED

Analysis of variance was used to determine significant F tests, and individual means were compared using Duncan's multiple range test.

RESULTS

The 100% stone-ground whole-wheat bread had the most total fiber and fiber components followed by whole-wheat, Roman Meal, cracked-wheat, and white bread, except for pectin, of which Roman Meal had the most. The enzymatic gravimetric method of determining total fiber gave significantly (P < .0001) greater dietary fiber values than the values obtained by analyzing NDF plus pectin. These values ranged from 153% to 370% higher; however, there was a high degree of correlation (r = .95) between the methods.

CONCLUSIONS

When recommending types of breads, dietitians should be aware of added ingredients that influence fiber values. When using published fiber values, dietitians should consider the technique used to quantify the fiber content.