title: A relationship between crude fiber and digestibility of wheat milling fractions in rats.
abstract: Rat feeding studies were used to measure the dietary fiber content of wheat milling fractions, white and whole wheat breads, and wheat-based breakfast foods. Straight line correlations were established for the relationships between dietary fiber (y) and crude fiber (x) where y = 4.17x--0.27 (r = 0.997, P less than 0.01). Dietary fiber values ranged from 1.1% (flour) to 53.4% (bran), dry weight basis.
mesh_terms: D000818:Animals; D001939:Bread; D002482:Cellulose / Q000032:analysis*; D004043:Dietary Fiber / Q000032:analysis*; D004063:Digestion; D002523:Edible Grain; D005511:Food Handling; D051381:Rats; D014908:Triticum
chemical_list: D004043:Dietary Fiber; D002482:Cellulose