Abstract
The fermentative breakdown of dietary fibre in raw and popped whole-grain wheat products was investigated by using rat balance dietary experiments. The faecal excretion of total dietary fibre was 74% with raw wheat, compared with 58% with the ‘severely’ popped product. The increased fermentability, could be partly related to an increased proportion of soluble fibre, but also to the formation of acid-insoluble material, which was easily degraded by the microbial flora. This material was formed during popping and, on analysis, appeared as Klason lignin. It consisted mainly of Maillard reaction products formed from protein. Thus, Maillard products may contribute to the apparent dietary fibre content in processed cereals.
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