Use of Sourdough in Low FODMAP Baking

Loponen, Jussi; Gänzle, Michael G.

doi:10.3390/foods7070096

Cited by 88 publications

(94 citation statements)

References 65 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Among FODMAPs, fructans in wheat could be degraded upon sourdough fermentation. Indeed, few sourdough LAB, such as Lactobacillus amylovorus and Lactobacillus crispatus , are able to metabolize fructans ( Loponen and Gänzle, 2018 ). Muller and Lier (1994) described that fructans are converted to fructose and sucrose, which are further metabolized into lactic acid by homofermentative LAB or into lactic acid, acetic acid, ethanol and CO 2 by heterofermentative LAB.…”

Section: How Bread-making May Change Fodmaps Levelmentioning

confidence: 99%

Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects

et al. 2018

View full text Add to dashboard Cite

Background: Fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) are an heterogeneous group of compounds that can be poorly digested and may have a range of effects on gastrointestinal processes. FODMAPs are found in a wide variety of foods, including bread. FODMAPs’ intake is associated with the onset of symptoms of irritable bowel syndrome (IBS). On the other hand, some FODMAPs contribute to the healthy maintenance of intestinal microbiota. Volume increase of bread dough commonly relies on the use of two biological leavening agents, sourdough and baker’s yeast and, in some cases, a combination of both.Scope and Approach: The main objective of this review is to discuss the association between FODMAPs and IBS, beneficial effects of FODMAPs on healthy subjects and potential impact of biological leavening agents on FODMAPs content of bread.Key Findings and Conclusion: Given that yeasts and lactic acid bacteria, the dominant microorganisms in sourdough, may degrade FODMAPs, it would be possible to modulate the FODMAPs concentration in bread, thus positively affecting consumers’ health.

show abstract

Section: How Bread-making May Change Fodmaps Levelmentioning

confidence: 99%

Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects

et al. 2018

View full text Add to dashboard Cite

show abstract

“…In order to make the consumption of wheat bread possible to people suffering from ailments of the gastrointestinal system, attempts have been made to reduce its fructans content. Using a sourdough, which displays specific properties of FODMAP metabolism, in wheat bread production may contribute to a significant decrease in the FODMAP content in bread without reducing dietary fiber [9].…”

Section: Introductionmentioning

confidence: 99%

“…Mannitol metabolism in Lactobacillus bacteria is mediated by a mannitol-specific phosphotransferase system PTS. The enzymes participating in mannitol conversion are secreted by homofermentative bacteria from the following genera-Lactobacillus L. delbrueckii L. casei L. plantarum, and L. salivarius [9].…”

Section: Introductionmentioning

confidence: 99%

Technological Methods for Reducing the Content of Fructan in Wheat Bread

Pejcz

Spychaj

Gil

2019

Foods

View full text Add to dashboard Cite

Irritable bowel syndrome (IBS) is a functional disorder of the gastrointestinal system. Adherence to a low-FODMAP (fermenting oligosaccharides, disaccharides, monosaccharides, and polyols) diet may be one of the solutions in this case. The major FODMAP carbohydrates found in wheat bread are fructans. The objective of this study was to produce wheat bread with a reduced fructans content. Breads were made from light and whole grain flour obtained from common wheat using two methods of dough development—I-stage method with the use of yeast, and II-stage method with the use of yeast and sourdough with a pure culture of Lactobacillus plantarum. Four different fermentation times were tested—60, 90, 120, and 150 min. Afterwards, quality attributes (loaf volume, crust and crumb color, and sensory properties) of the produced breads were evaluated, and the fructans content was determined. The results demonstrated that all the factors influenced the quality of wheat breads, as well as their fructans content. Breads made with the II-stage method and light flour had a lower content of fructans, which was decreased in breads along with extending the time of dough fermentation. The greatest impact on fructans content decrease in wheat bread was ascribed to the use of light flour, the II-stage method of dough development coupled with a dough fermentation time prolongation to 150 min.

show abstract

“…The use of sourdough was proven to be one effective method to reduce the content of fructans in bread, as the invertase activity of yeasts degrades fructans [ 23 ]. An examination of the impact of traditional sourdough application on the reduction of fructan concentrations in bread showed a decrease of up to 0.06 g/100 g [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs

et al. 2018

View full text Add to dashboard Cite

A diet low in fermentable oligosaccharides, disaccharides, monosaccharides and, polyols (FODMAPs) is recommended for people affected by irritable bowel syndrome (IBS) and non-coeliac wheat sensitivity (NCWS) in order to reduce symptoms. Therefore, the aim of this study was to evaluate the impact of 13 sourdough-related yeasts on FODMAP degradation, especially fructans. First, a model system containing a typical wheat carbohydrate profile was applied to evaluate the growth rate of each yeast strain. Additionally, changes in the sugar composition, for up to four days, were monitored by high-pressure anion-exchange chromatography (HPAEC). A more realistic approach with a wheat flour suspension was used to characterize CO2 production according to the Einhorn method. The reduction of the total fructans was analyzed using an enzymatic method. Furthermore, a fingerprint of the present fructans with different degrees of polymerization was analyzed by HPAEC. The results revealed strong differences in the examined yeast strains’ ability to degrade fructans, in both the model system and wheat flour. Overall, Saccharomyces cerevisiae isolated from Austrian traditional sourdough showed the highest degree of degradation of the total fructan content and the highest gas building capacity, followed by Torulaspora delbrueckii. Hence, this study provides novel knowledge about the FODMAP conversion of yeast strains.

show abstract

Use of Sourdough in Low FODMAP Baking

Cited by 88 publications

References 65 publications

Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects

Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects

Technological Methods for Reducing the Content of Fructan in Wheat Bread

Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs

Contact Info

Product

Resources

About