| Abstract: | Adult rats were meal-fed diets containing 20% AACC certified hard red spring wheat bran (as received, ground, incorporated into bread) for 12 days to determine the short-term processing-induced effects on gastrointestinal function and serum lipids. Fecal nitrogen, fecal fat, transit time and serum triglyceride levels were influenced by the consumption of wheat bran, but not by the grinding or breadmaking procedures. Reduction of bran particle size decreased dietary hemicellulose and reduced fecal bulk as well as defecation frequency. Incorporating bran into bread reduced dietary neutral detergent fiber (NDF), reduced intestinal passage rate of the ground wheat bran and decreased degradation of dietary fiber components in the unground wheat bran. |
