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What bread has the least amount of fiber? 

Fiber
Gluten
Inulin
Ingredient
Wheat flour

Answers from top 8 papers

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Papers (8)Insight
Journal Article•DOI
Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread
Anna-Sophie Hager, Liam A. M. Ryan, Clarissa Schwab, Michael G. Gänzle, John V. O'Doherty, Elke K. Arendt 
01 Mar 2011-European Food Research and Technology
160 Citations
However, this soluble fibre is highly suitable for incorporation into gluten-free bread.
Open access•Journal Article•DOI
Effects of pomegranate seed flour on dough rheology and bread quality
Hülya Gül, Hicran Sen 
09 Jun 2017-Cyta-journal of Food
26 Citations
The study demonstrated that fiber-enriched bread with good sensory and technological quality could be produced by substituting wheat flour with 5% of PSF.
Journal Article•DOI
Structural role of fibre addition to increase knowledge of non-gluten bread
Κleopatra Tsatsaragkou, S. Protonotariou, Ioanna Mandala 
01 Jan 2016-Journal of Cereal Science
40 Citations
Dietary fibres can play a significant role in GF bread development.
Journal Article•DOI
Effect of Artichoke (Cynara scolymus L.) Fiber on Textural and Sensory Qualities of Wheat Bread
María José Frutos, L. Guilabert-Antón, A. Tomás-Bellido, J.A. Hernández-Herrero 
01 Oct 2008-Food Science and Technology International
53 Citations
Breads with artichoke fiber presented higher fiber content, and were considered acceptable by the sensory panel, indicating that this ingredient is adequate for its use as a fiber source in bread.
Open access•Journal Article•DOI
Preparation of Fiber and Mineral Enriched Pan Bread by Using Defatted Rice Bran
M. Ajmal, Masood Sadiq Butt, K. Sharif, Muhammad Nasir, Muhammad Tahir Nadeem 
01 Jan 2006-International Journal of Food Properties
42 Citations
From chemical assay and sensory evaluations, the authors concluded that the quality bread can be improved by the addition of 5% DRB having high fiber and mineral content for commercialization.
Open access•Journal Article•DOI
Effect of the Chickpea (Cicer arietinum L.) Flour Addition on Physicochemical Properties of Wheat Bread
Simona Man, Adriana Paucean, Sevastiţa Muste, Anamaria Pop 
21 May 2015-Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
30 Citations
The results showed a valuable increment in bread protein and fiber content.
Journal Article•DOI
In vitro starch digestibility of bread with banana (Musa acuminata X balbisiana ABB cv. Awak) pseudo-stem flour and hydrocolloids
Lee-Hoon Ho, Thuan-Chew Tan, Noor Aziah Abdul Aziz, Rajeev Bhat 
01 Dec 2015-Food bioscience
23 Citations
As this is a novel composite bread developed with health promoting properties, it is expected to benefit consumers, especially for those requiring high fiber diets.
Book Chapter•DOI
Dietary Fiber from Brewer’s Spent Grain as a Functional Ingredient in Bread Making Technology
Valentina Stojceska
01 Jan 2011
17 Citations
By incorporating BSG up to 30% in bread-making technology, the level of dietary fiber will increase up to fivefold.

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