Cereal Chem 69:75-77   |  VIEW ARTICLE

Total and Soluble Fiber Content of Air-Classified White Flour from Hard and Soft Wheats.

G. S. Ranhotra, J. A. Gelroth, B. K. Glaser, and E. S. Posner. Copyright 1992 by the American Association of Cereal Chemists, Inc. 

None of the flour streams from wheat milling that are combined to produce white (straight-grade) flour contain more total dietary fiber (TDF) or soluble fiber (SF) than white flour itself. However, air classification of white flour obtained from hard and soft wheats revealed that a subfraction, termed A-fine, contains nearly twice as much TDF and SF as the original flour. The A-fine subfraction also contained about 150% more protein as well as more fat and ash than the original flour. Bread made with the A-fine subfraction contained 14% fewer calories, 63% more TDF, and 67% more SF than bread made with the original flour.