Details

Autor(en) / Beteiligte

• Menezes, L. A. A.
• Molognoni, L.
• de Sá Ploêncio, L. A.
• Costa, F. B. M.
• Daguer, H.
• Dea Lindner, J. De

Titel

Use of sourdough fermentation to reducing FODMAPs in breads

Ist Teil von

• European food research & technology, 2019-06, Vol.245 (6), p.1183-1195

Ort / Verlag

Berlin/Heidelberg: Springer Berlin Heidelberg

Erscheinungsjahr

2019

Link zum Volltext

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Fermentable, oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) are a class of carbohydrates poorly digested that may trigger the symptoms of Irritable Bowel Syndrome (IBS) and Non-Celiac Gluten Sensitivity (NCGS). The effects of sourdough fermentation on FODMAPs and organic acids were studied during the sourdough propagation and bread making. The concentrations of organic acids were higher for the first steps of propagation and became stable for final steps. All FODMAPs were significantly reduced during the propagation, except polyols. Sucrose, fructose and glucose were wholly degraded for the first step of fermentation. The other carbohydrates had their concentrations reduced after the fourth backslopping step. Sourdough bread presented the higher level of organic acids and polyols, and lower content of fructans, sucrose, fructose and glucose than bread fermented by Saccharomyces cerevisiae . The fructan reduction was from 69 to 75%, indicating that sourdough fermentation can be applied for producing low-FODMAP wheat bakery products.