Bakery products as a source of total dietary fiber in young adults.

Background: Bakery products are a source of bioactive compounds, such as dietary fibre (DF), whose proper supply plays an important role in prevention of civilisation diseases.

Objective: The aim of the present study was to determine total dietary fibre (TDF) content in bakery products and their contribution to TDF supply.

Material And Methods: The determination of TDF content was performed using enzymatic-gravimetric method in 72 samples of six types of bakery products (wholemeal rye bread, wheat-rye bread, wheat-rye bread with grains, toast bread, crispbread, rolls) included in the young adults diet.