FIG 2.

Microbiota-accessible carbohydrates in processed whole-wheat samples. Results are presented according to processing method (A), microbiome (B), and processing method and carbohydrate utilization (CU) group (C). Boil, boiled wheat; extrud, extruded wheat; sour, sourdough bread; unleav, unleavened bread; yeast, yeast-leavened bread. Within box plots, X indicates the mean. Different letters (a, b, c) indicate significant differences among processing methods. ns, no significant differences among processing methods; ***, P < 0.001 for high-CU group versus low-CU group.