Irritable Bowel Syndrome Message Boards | IF & SF in breads and wheat flours

The difference between the various types of bread is in
(a) total amount of dietary fiber (TDF),
(b) the ratio of IF to SF and
(c) the type of IF and SF they contain.

There is very little information on the types of IF and SF contained in various breads and flours. Below is some information on the TDF and IF to SF ratio for various types of breads and wheat flours

Oatmeal contains about 10% dietary fiber and equal amounts of IF and SF (e.g. Old Fashion Quaker Oats )
White bread contains about 2.5%-3.0% dietary fiber and about 2 times as much IF as SF.
Whole wheat bread contains about 7.5%-8.0% dietary fiber and about 6 times as much IF as SF.
Mixed grain bread contains about 5.5%-10.0% dietary fiber and about 5 to 8 times as much IF as SF.
Multigrain bread contains about 5.5% dietary fiber and about 1.5 to 3 times as much IF as SF.
Sourdough bread contains about 3% dietary fiber and about 2 times as much IF as SF.
Straight flour contains about 2.5% dietary fiber and 1.3 times as much IF as SF.
Whole wheat flour contains about 10.2% dietary fiber and about 6.8 times as much IF as SF.
Germ flour contains about 9.3% dietary fiber and about 7.2 times as much IF as SF.
Bran flour contains about 44% dietary fiber and about 20 times as much IF as SF.

Note: This information does not include the contribution from functional fibers such as resistant starches that act like SF.

Reference
Ranhotra, G. S., J. A. Gelroth, and K. Astroth, 1990: Total and soluble fiber in selected bakery and other cereal products . Cereal Chemistry, 67, 499-501

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