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36名18～32岁(平均19.8岁)健康女大学生为受试者。实验期间受试者的基础膳食相似。脂肪、糖类和蛋白质的供热百分比分别为35、48和17%。基础膳食中膳食纤维总量为15±3g/d。硬红小麦的麦麸(HRWB)含纤维量为44%,以不同量加到面粉中烤制成HRWB面包,同时烤制除HRWB以外,其它成分与HRWB面包相同的白面包。各受试者每天摄入这两种面包共5片。A、B、C和D
Thirty-six healthy female college students aged 18-32 years old (average 19.8 years old) were selected as subjects. Subjects had similar basic diet during the experiment. The percentage of heat supplied by fat, sugar and protein was 35, 48 and 17% respectively. The total dietary fiber in the basal diet was 15 ± 3 g / d. Hard wheat bran (HRWB) contains 44% of fiber content, is added to the flour in different amounts to grind to make HRWB bread, while other ingredients other than HRWB are roasted in the same bread as HRWB bread. Each subject consumed 5 tablets of these two kinds of bread daily. A, B, C and D.