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  • Title: A relationship between crude fiber and digestibility of wheat milling fractions in rats.
    Author: Saunders RM.
    Journal: Am J Clin Nutr; 1978 Dec; 31(12):2136-9. PubMed ID: 727160.
    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.
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