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Nutrient composition of the test bread portions
| RB | WB | |
|---|---|---|
| Portion size (g) | 110.6 | 105.9 |
| Energy (kcal) | 230 | 291 |
| Available carbohydrate (g) | 50 | 50 |
| Protein (g) | 5.4 | 9.3 |
| Fat (g) | 0.9 | 4.5 |
| Total dietary fibre | 7.6 | 3.7 |
| Moisture (g) | 42.0 | 35.5 |
| Phenolic acids1 ferulic acid sinapic acid p-coumaric acid |
398 60 17 |
93 8 4 |
1μg/g of dry matter of bread: total amount, calculated from free and esterified amounts RB, refined endosperm sourdough rye bread; WB, refined white wheat bread.
