This work was supported by Capital Research Fund of the American Institute of Baking and Kansas Agricultural Experiment Station (Contribution No. 90-146-J).
Distribution of Total and Soluble Fiber in Various Millstreams of Wheat
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1349–1351, September 1990
How to Cite
RANHOTRA, G. S., GELROTH, J. A., ASTROTH, K. and POSNER, E. S. (1990), Distribution of Total and Soluble Fiber in Various Millstreams of Wheat. Journal of Food Science, 55: 1349–1351. doi: 10.1111/j.1365-2621.1990.tb03933.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 10/30/89; revised 1/30/90; accepted 3/16/90.
Twenty-three mill flour streams, four final flours, germ, millfeed and three millfeed fractions from milling hard red wheat were analyzed for soluble fiber (SF) and insoluble fiber (IF). The objective was to identify a fraction(s) that may be a good source of SF. Whole wheat flour and germ each contained about 10% total (IF + SF) fiber; they also matched closely in SF and IF. Excluding the red dog fraction, the bran fraction was highest in SF. SF represented about 5% of the total fiber in the bran. No flour stream was a particularly good source of SF. The sixth middlings stream had about one-fourth of the total fiber as SF. Other streams, as well as “straight” and “patent” flours, contained SF and IF in about equal amounts. Products with straight or patent flour would increase SF in the diet without a disproportionate increase in IF.