Effects of whole grain rye crisp bread for breakfast on appetite and energy intake in a subsequent meal: two randomised controlled trails with different amounts of test foods and breakfast energy content

Table 1 Dietary fibre content and composition in whole grain rye crisp bread (RB) and refined wheat bread (WB)

	Treatment bread
Fibre	RB	WB
Total dietary fibre^a	17.5	6.4
Arabinoxylan^b	8.2	2.1
β-Glucan	1.9	0.27
Cellulose and resistant starch^c	2.4	2.3
Fructan	2.9	0.38

^aCalculated as the sum of dietary fibre components analysed by the Uppsala method [26] and fructan content [28].
^bCalculated as sum of arabinose and xylose residues analysed by the Uppsala method [26].
^cCalculated as the difference between glucose residues analysed by the Uppsala method [26] and total β-glucan [27].
Values are given as% of dry matter.

ISSN: 1475-2891