Table 1.
Bound ferulic acid content (micrograms of ferulic acid (FA)/g of dry sample) in flour and bread products.
| Sample Name | Whole Wheat Flour | Refined Flour | Bread Made from Whole Wheat Flour | Bread Made from Refined Flour |
|---|---|---|---|---|
| Robin Hood | 247.8 ef | 14.5 g | 316.2 cd | 20.0 g |
| Rogers | 275.7 def | 22.7 g | 374.6 ab | 46.2 g |
| No Name | 290.2 cde | 20.8 g | 393.5 a | 29.2 g |
| Great Value | 313.1 cd | 11.5 g | 334.7 bc | 17.7 g |
| Compliments | 230.5 f | 12.8 g | 231.4 f | 13.6 g |
Different letters in each bar are significantly different at a level of p < 0.05 (Scheffe’s test).