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KMID : 1007519990080040270
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Food Science and Biotechnology
1999 Volume.8 No. 4 p.270 ~ p.272
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Total Dietary Fiber Contents in Selected Bakery Products
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Rhee Chong-Ouk
Shin Ki-Hyoung
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Abstract
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The total dietary fiber (TDF) contents of 18 bakery products determined by modified enzymaticgravimetric methods were reported on a dry weight and wet weight basis. TDF in the bakery products were in the range of 1.36 to 5.84% (wet weight basis). Since the TDF contents of these tested bakery products were not available until now, this study provide new nutritional data on total dietary fiber contents in our diets due to consumption of bakery foods.
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