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Int J Food Sci Nutr. 2011 Aug;62(5):498-503. doi: 10.3109/09637486.2011.553588. Epub 2011 Mar 23.

Fructan content of commonly consumed wheat, rye and gluten-free breads.

Author information

1
King's College London, Diabetes and Nutritional Sciences Division, London, UK. kevin.whelan@kcl.ac.uk

Abstract

Fructans are non-digestible carbohydrates with various nutritional properties including effects on microbial metabolism, mineral absorption and satiety. They are present in a range of plant foods, with wheat being an important source. The aim of the present study was to measure the fructan content of a range of wheat, rye and gluten-free breads consumed in the United Kingdom. Fructans were measured in a range of breads using selective enzymic hydrolysis and spectrophotometry based on the AOAC 999.03 method. The breads generally contained low quantities of fructan (0.61-1.94 g/100 g), with rye bread being the richest source (1.94 g/100 g). Surprisingly, gluten-free bread contained similar quantities of fructan (1.00 g/100 g) as other breads. There was wide variation in fructan content between individual brands of granary (0.76-1.09 g/100 g) and gluten-free breads (0.36-1.79 g/100 g). Although they contain only low quantities of fructan, the widespread consumption of bread may make a significant contribution to fructan intakes.

PMID:
21428719
DOI:
10.3109/09637486.2011.553588
[Indexed for MEDLINE]

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