Soluble and Insoluble Dietary Fiber Contents of Various Breads, Pastas, and Rye Flours on the Finnish Market, 1990–1991

Abstract

Contents of soluble and insoluble dietary fiber fractions in breads, pastas, and rye flours sold in Finland during 1990–1991 were determined by an enzymatic–gravimetric method. Total dietary fiber contents in the above products were obtained as the sum of soluble and insoluble dietary fiber. Crispbreads and sourdough rye breads were found to have the highest total dietary fiber contents. Breads made from a combination of wheat, potato, and/or oat were also relatively high in total dietary fiber. Coffee breads had the same total dietary fiber contents as white wheat breads (French breads). Wheat breads with different ash contents or breads made from a combination of wheat and rye had clearly higher total dietary fiber contents. The highest total dietary fiber contents were found in rye breads. Brown and four-cereal pastas had higher total dietary fiber contents than ordinary pastas or pastas containing egg and cheese. The variability of the total and soluble dietary fiber contents in whole-meal rye flours sampled from different mills was low. On the other hand, the range in the total and soluble dietary fiber contents of rye flours with ash contents of 0.5–0.6% of dry weight was high, reflecting differences in milling processes.