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Which type of bread has the most fiber?

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Journal Article•DOI Particle size of dietary fiber preparation affects the bioaccessibility of selected vitamin B in fortified wheat bread Marcin Andrzej Kurek, Jarosław Wyrwisz, Sabina Karp, Agnieszka Wierzbicka - Show less +3 more 01 Sep 2017-Journal of Cereal Science 25 Citations	This research shows that the optimal particle size of dietary fiber (124.12 μm) can be used in fortifying wheat bread without significantly influencing B vitamin levels and their bioaccessibility.
Journal Article•DOI Structural role of fibre addition to increase knowledge of non-gluten bread Κleopatra Tsatsaragkou, S. Protonotariou, Ioanna Mandala - Show less +2 more 01 Jan 2016-Journal of Cereal Science 40 Citations	Dietary fibres can play a significant role in GF bread development.
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 - Show less +4 more 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 - Show less +3 more 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 - Show less +3 more 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.
Open access•Journal Article•DOI Effects of pomegranate seed flour on dough rheology and bread quality Hülya Gül, Hicran Sen - Show less +1 more 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.

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