Cereal Chem 67:499-501   |  VIEW ARTICLE

Total and Soluble Fiber in Selected Bakery and Other Cereal Products.

G. S. Ranhotra, J. A. Gelroth, and K. Astroth. Copyright 1990 by the American Association of Cereal Chemists, Inc. 

Traditional cereal-based and other food products can conveniently provide 8-10 g of water-soluble fiber in the American diet towards a goal of doubling the total fiber intake to 20-35 g a day. Analytical data on the content of total and soluble fiber in about 80 cereal-based, primarily bakery, products are provided. Among the bakery products, those made with white flour were not high in total fiber but contained a good portion of the total as soluble fiber. The absolute amount of soluble fiber in some other cereal and noncereal products may equal or exceed these amounts, however.