Flour sample | Beta-glucan % | Dietary Fiber % | Protein % |
Wheat Flour for tortilla, Pita bread, noodles | 0.3 ± 0.0 | 6.4 ± 0.6 | 12.8 ± 0.0 |
Wheat Flour for muffins, and crackers | 0.4 ± 0.0 | 7.0 ± 0.0 | 9.1 ± 0.0 |
Wheat Flour for pan bread | 0.3 ± 0.1 | 6.9 ± 0.1 | 15.0 ± 0.0 |
Goldenhart barley flour | 11.4 ± 0.1 | 39.9 ± 0.0 | 12.4 ± 0.2 |
CM1 barley flour | 14.9 ± 0.4 | 56.1 ± 0.4 | 19.0 ± 0.0 |