Abstract
Effects of baking and staling on composition of the carbohydrate fraction in commercial Danish rye bread was studied. Starch, resistant starch (RS) and dietary fibre (DF), characterised as the sum of non-starch polysaccharides (NSP) and Mason lignin, were estimated in dough and fresh and stale rye bread. The nutritive value was evaluated in balance trials with rats. DF content in rye bread was 12·9 g/100 g dry matter. Arabinoxylans were the most important NSP constituent whereas cellulose and mixed linked (1 → 3),(1 → 4)-β- D - glucans were relatively minor components. Baking reduced the analytical value for starch by 1·4 g/100 g. The reduction was mainly caused by formation of RS. Staling did not change the carbohydrate composition further. Neither baking nor staling significantly influenced faecal recovery of DF in rats. When a diet containing fresh bread was given to the rats, recovery of total DF was almost 60%. Recovery of RS was 13%. When antibiotics were added to the diet more than 100% of ingested DF constituent sugars were recovered. Thus, DF is primarily degraded by microbial fermentation. The same is true for RS, for which recovery increased to 51% after the antibiotic treatment.
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