Table 1.
Nutritional composition of the study breads.
| Sourdough Bread */100 g | Yeast-Fermented Bread */100 g | |
|---|---|---|
| Energy, kJ (kcal) | 972 (229) | 1116 (264) |
| Protein, g | 9.3 | 9.9 |
| Gluten, g | 4.8 | 6.0 |
| Fat, g | 1.2 | 2.4 |
| Carbohydrates, g | 43.4 | 48.4 |
| Dietary fibre, g | 3.9 | 4.5 |
| Salt, g | 1.2 | 1.1 |
| Fructans, g | 0.06 | 0.23 |
| LMWDF, g | 0.9 | 1.0 |
| Insoluble HMWDF, g | 1.8 | 2 |
| Soluble HMWDF, g | 1.2 | 1.4 |
| Resistant starch, g | 0.7 | 0.8 |
| Dominant ATI form | Monomeric | Dimeric |
| Additives/Improvers | Not present | Present |
LMWDF: Low molecular weight dietary fibre; HMWDF: High molecular weight dietary fibre; ATI: alpha-amylase/trypsin inhibitor. * Participants were supplied with and instructed to consume 150 grams of each bread/day.