Improvement of the AOAC 2009.01 total dietary fibre method for bread and other high starch containing matrices.

@article{Brunt2013ImprovementOT,
  title={Improvement of the AOAC 2009.01 total dietary fibre method for bread and other high starch containing matrices.},
  author={Kommer Brunt and Peter Sanders},
  journal={Food chemistry},
  year={2013},
  volume={140 3},
  pages={574-80}
}
The dietary fibre (DF) content in wheat grain based food products have been established with both the classical AOAC 985.29 dietary fibre and the new AOAC 2009.01 total dietary fibre protocol. There is a good agreement between the high molecular weight dietary fibre (HMWDF) contents measured with the AOAC 2009.01 method and (DF) content measured with the classical AOAC 985.29 method in wheat grain based food products. With the AOAC 2009.01 method also a significant amount of low molar weight… CONTINUE READING