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High-Fiber Bread

High-Fiber Bread. Bread products whose dietary fiber (q.v.) content exceeds 10% as a result of the addition to their formulas (q.v.) of bran (q.v.) from wheat (q.v.), corn (q.v.), soybean (q.v.), and rice (q.v.), of oat hulls (q.v.) and of powdered cellulose (q.v.), as well as of fiber (q.v.) materials from other sources.