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

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

  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
  1. 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.
  2. 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. 3 The amount of wheat flour was adjusted to equalise the amount of energy (kJ) per bread portion.
  4. 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. 5 The amount of rye corresponded to 240 kJ (100 kcal) per portion.
  6. 6The amount of rye corresponded to the two levels of dietary fibre.