FIG 6.

Short-chain fatty acid (SCFA) production during 12 h of in vitro fermentation of processed whole-wheat samples. (A) Processing method; (B) carbohydrate utilization (CU) group; (C) processing method within CU group. Boil, boiled wheat; extrud, extruded wheat; sour, sourdough bread; unleav, unleavened bread; yeast, yeast-leavened bread. Within box plots, X is the mean. Different letters (a, b) indicate significant difference among processing methods. ns, no significant differences among processing methods; ***, P < 0.001 for high-CU group versus low-CU group.