Table 1.

Major constituents of the breads used in the study

	Wheat flour	Rye flour	Rye bran	Endoxylanase
Control bread	100%	0%	0%	none
Placebo bread	75%	17.5%	7.5%	none
AXOS-bread	75%	17.5%	7.5%	42000 units/g