Yield factor value: 0.9 (Wheat and rye bread baked, SE SLV, BERGSTROM 1994_GAINS-AND-LOSSES)

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.72 0.71 0.74 0.01 2

Original Retention Factor Values used to Produce Mean

Menga V., Fares C., Troccoli A., Cattivelli L., Baiano A. (2010) Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species. International Journal of Food Science and Technology 45:7-16

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.74 Flour with 6% bran Bread with 6% bran 42.14 34.83 mg/100 g fresh weight
0.71 Flour with 10% bran Bread with 10% bran 49.88 39.8 mg/100 g fresh weight