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
1.08 1.08 1.08 0.00 1

Original Retention Factor Values used to Produce Mean

Hartmann G., Piber M., Koehler P. (2005) Isolation and chemical characterisation of water-extractable arabinoxylans from wheat and rye during breadmaking. European Food Research and Technology 221:487-492

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
1.08 Rye Rye bread baking 0.04 0.05 mg/100 g fresh weight