Qualitative and quantitative composition of fructooligosaccharides in bread

Short-chain fructooligosaccharides (FOS) of DP 3–5 in various bread were determined by means of HPLC method with the use of water–alcohol extracts. Crisp bread produced without yeast contains kestose, nystose and fructosyl-nystose in the total amount varying from 0.3 to 0.81 g FOS/100 g. Contents of short-chain fructooligosaccharides (FOS) of DP 3–5 in another kinds of bread examined–wheat, rye and wholemeal bread produced with the use of yeast–did not exceed 0.03 g/100 g DM.