title: Fructan content of commonly consumed wheat, rye and gluten-free breads.
abstract: 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.
authors.affiliation: King's College London, Diabetes and Nutritional Sciences Division, London, UK. kevin.whelan@kcl.ac.uk
authors.forename: Kevin
authors.initials: K
authors.lastname: Whelan
authors.forename: Olivia
authors.initials: O
authors.lastname: Abrahmsohn
authors.forename: Gondi J P
authors.initials: GJ
authors.lastname: David
authors.forename: Heidi
authors.initials: H
authors.lastname: Staudacher
authors.forename: Peter
authors.initials: P
authors.lastname: Irving
authors.forename: Miranda C E
authors.initials: MC
authors.lastname: Lomer
authors.forename: Peter R
authors.initials: PR
authors.lastname: Ellis
mesh_terms: D001939:Bread / Q000032:analysis*; D055050:Diet, Gluten-Free; D005504:Food Analysis; D005630:Fructans / Q000737:chemistry*; D005983:Glutens / Q000737:chemistry*; D012434:Secale; D014908:Triticum
chemical_list: D005630:Fructans; D005983:Glutens