Use of sourdough fermentation to reducing FODMAPs in breads
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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.
KeywordsShort-chain carbohydrates Irritable Bowel Syndrome Sourdough bread Fructans Non-celiac Gluten Sensitivity Lactobacilli
This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior–Brasil (CAPES)—Finance Code 001.
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Conflict of interest
The authors declare that they have no conflict of interest.
Compliance with ethics requirements
This article does not contain any studies with human or animal subjects.
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