Cereal Chem 58:524 - 527.  |  VIEW ARTICLE
Dietary Fiber Content in Cereals in Norway.

W. Frolich and N.-G. Asp. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

To investigate the content and variability of dietary fiber in cereals, whole-grain rye flour and four different milling fractions of wheat were collected from each of the nine mills in Norway. Soluble and insoluble dietary fiber was determined with an enzymatic method corresponding to the physiological definition of dietary fiber (sum of nondigestible polysaccharides and lignin). The average values of the different products were 3.6% for wheat flour, 14.4% for whole-grain wheat flour, 52.2% for wheat bran type 1 (including both outer layers and germ), 59.3% for wheat bran type 2 (almost only outer layers), and 16.8% for whole-grain rye flour. Considerable variation was found in the dietary fiber content of flours from different mills, whereas that of brans was almost constant.