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Fructan content of commonly consumed wheat, rye and gluten-free breads

Version 2 2024-06-05, 08:35
Version 1 2019-03-08, 11:28
journal contribution
posted on 2024-06-05, 08:35 authored by Kevin Whelan, Olivia Abrahmsohn, Gondi JP David, Heidi StaudacherHeidi Staudacher, Peter Irving, Miranda CE Lomer, Peter R Ellis
Fructans are non-digestible carbohydrates with various nutritional properties including effects on microbial metabolism, mineral absorption and satiety. They are present in a range of plant foods, with wheat being an important source. The aim of the present study was to measure the fructan content of a range of wheat, rye and gluten-free breads consumed in the United Kingdom. Fructans were measured in a range of breads using selective enzymic hydrolysis and spectrophotometry based on the AOAC 999.03 method. The breads generally contained low quantities of fructan (0.61-1.94 g/100 g), with rye bread being the richest source (1.94 g/100 g). Surprisingly, gluten-free bread contained similar quantities of fructan (1.00 g/100 g) as other breads. There was wide variation in fructan content between individual brands of granary (0.76-1.09 g/100 g) and gluten-free breads (0.36-1.79 g/100 g). Although they contain only low quantities of fructan, the widespread consumption of bread may make a significant contribution to fructan intakes.

History

Journal

International journal of food sciences and nutrition

Volume

62

Pagination

498-503

Location

Abingdon, Eng.

eISSN

1465-3478

Language

eng

Publication classification

C1.1 Refereed article in a scholarly journal

Copyright notice

2011, Informa UK, Ltd.

Issue

5

Publisher

Taylor & Francis

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