Distribution of Total and Soluble Fiber in Various Millstreams of Wheat

Authors

  • G. S. RANHOTRA,

    1. Authors Ranhotra, Gelroth, and Astroth are with the Nutrition Research Group, American Institute of Baking, 1213 Bakers Way, Manhattan, KS 66502. Author Posner is with the Dept. of Grain Science & Industry, Kansas State Univ., Manhattan, KS 66506.
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  • J. A. GELROTH,

    1. Authors Ranhotra, Gelroth, and Astroth are with the Nutrition Research Group, American Institute of Baking, 1213 Bakers Way, Manhattan, KS 66502. Author Posner is with the Dept. of Grain Science & Industry, Kansas State Univ., Manhattan, KS 66506.
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  • K. ASTROTH,

    1. Authors Ranhotra, Gelroth, and Astroth are with the Nutrition Research Group, American Institute of Baking, 1213 Bakers Way, Manhattan, KS 66502. Author Posner is with the Dept. of Grain Science & Industry, Kansas State Univ., Manhattan, KS 66506.
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  • E. S. POSNER

    1. Authors Ranhotra, Gelroth, and Astroth are with the Nutrition Research Group, American Institute of Baking, 1213 Bakers Way, Manhattan, KS 66502. Author Posner is with the Dept. of Grain Science & Industry, Kansas State Univ., Manhattan, KS 66506.
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  • This work was supported by Capital Research Fund of the American Institute of Baking and Kansas Agricultural Experiment Station (Contribution No. 90-146-J).

ABSTRACT

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.

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