Table 1 Major constituents of the breads used in the study
| Â | Wheat flour | Rye flour | Rye bran | Endoxylanase |
|---|---|---|---|---|
Control bread | 100% | 0% | 0% | none |
Placebo bread | 75% | 17.5% | 7.5% | none |
AXOS-bread | 75% | 17.5% | 7.5% | 42000 units/g |
| Â | Wheat flour | Rye flour | Rye bran | Endoxylanase |
|---|---|---|---|---|
Control bread | 100% | 0% | 0% | none |
Placebo bread | 75% | 17.5% | 7.5% | none |
AXOS-bread | 75% | 17.5% | 7.5% | 42000 units/g |