Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial

Nutrition Journal

Table 3 Cereal ingredients (g) and water (g) used in one bread portion¹ (1090 kJ²/260 kcal)

	Rye			Wheat	Water⁴
	Bran	Intermediate Fraction	Sifted flour	Sifted flour ³
Milling fractions study⁵
Rye bran bread	42	-	-	30	80
Intermediate rye fraction bread	-	34	-	30	70
Sifted rye flour bread	-	-	31	30	45
Wheat reference bread	-	-	-	60	40
Dose-response study⁶
Rye bran bread (8 g dietary fibre)	25	-	-	42	60
Rye bran bread (5 g dietary fibre)	16	-	-	49	55
Intermediate rye fraction bread (8 g dietary fibre)	-	49	-	17	70
Intermediate rye fraction bread (5 g dietary fibre)	-	30	-	33	70
Wheat reference bread	-	-	-	60	40

¹Additional ingredients used for each bread portion were: 3 g syrup, 3 g rape seed oil, 4 g gluten, 4 g yeast and 1 g salt.
²The energy value of the breads were calculated based on the energy values of the ingredients using Dietist XP, version 3.0, Bromma, Sweden.
³ The amount of wheat flour was adjusted to equalise the amount of energy (kJ) per bread portion.
⁴ The water content was adjusted to create a good dough consistency. More water was required at higher levels of dietary fibre, especially extractable.
⁵ The amount of rye corresponded to 240 kJ (100 kcal) per portion.
⁶The amount of rye corresponded to the two levels of dietary fibre.

ISSN: 1475-2891