Whole-grain cereals have a complex dietary fiber (DF) composition consisting of
oligosaccharides (mostly fructans), resistant starch, and nonstarch polysaccharides (NSPs);
the most important are arabinoxylans, mixed-linkage β (1, 3; 1, 4)-d-glucan (β-glucan), and
cellulose and the noncarbohydrate polyphenolic ether lignin. The highest concentration of
NSPs and lignin is found in the outer cell layers of the grain, and refined flour will
consequently be depleted of a large proportion of insoluble DF components. The flow and …