Table 2.
Content of dietary fiber in analyzed bread sample (in dry matter).
| Sample | Insoluble (g/kg) |
Soluble (g/kg) |
Total (g/kg) |
|---|---|---|---|
| K | 34.0 ± 1.0d | 17.6 ± 0.7a | 51.6 ± 0.3b |
| SBK 0/80 | 25.9 ± 0.2a | 21.8 ± 0.1b | 47.7 ± 0.2a |
| SB 10/80 | 31.6 ± 0.6b | 21.8 ± 0.3b | 53.4 ± 0.4c |
| SB 20/80 | 33.7 ± 0.8c | 21.8 ± 0.4b | 55.5 ± 0.4d |
| SBK 0/120 | 25.1 ± 0.9a | 23.4 ± 0.6d | 48.5 ± 0.3a |
| SB 10/120 | 34.5 ± 0.7d | 22.9 ± 0.1c | 57.4 ± 0.5e |
| SB 20/120 | 35.6 ± 0.6d | 23.9 ± 0.7d | 59.5 ± 1.3f |
Presented data are mean values (n = 2) ± standard deviation (values signed with the same letters in particular columns do not differ significantly at 0.05 level of confidence). Abbreviations of samples are the same as explained in footnote of Table 1.