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Article

FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction through Fermentation

1
FFoQSI Austrian Competence Center for Feed and Food Quality, Safety and Innovation, Stelzhamerstrasse 23, 4600 Wels, Austria
2
Center of Excellence Food Technology and Nutrition, University of Applied Sciences Upper Austria, Stelzhamerstrasse 23, 4600 Wels, Austria
3
Fischer Brot GmbH, Nebingerstraße 5, 4020 Linz, Austria
*
Author to whom correspondence should be addressed.
These authors contributed equally.
Academic Editor: Adamantini Paraskevopoulou
Foods 2021, 10(4), 894; https://doi.org/10.3390/foods10040894
Received: 14 March 2021 / Revised: 13 April 2021 / Accepted: 15 April 2021 / Published: 19 April 2021
(This article belongs to the Section Grain)
Fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) are associated with digestive disorders and with diseases such as irritable bowel syndrome. In this study, we determined the FODMAP contents of bread, bakery products, and flour and assessed the effectiveness of sourdough fermentation for FODMAP reduction. The fermentation products were analyzed to determine the DP 2–7 and DP >7 fructooligosaccharide (FOS) content of rye and wheat sourdoughs. FOSs were reduced by Acetobacter cerevisiae, Acetobacter okinawensis, Fructilactobacillus sanfranciscensis, and Leuconostoc citreum to levels below those in rye (−81%; −97%) and wheat (−90%; −76%) flours. The fermentation temperature influenced the sourdough acetic acid to lactic acid ratios (4:1 at 4 °C; 1:1 at 10 °C). The rye sourdough contained high levels of beneficial arabinose (28.92 g/kg) and mannitol (20.82 g/kg). Our study contributes in-depth knowledge of low-temperature sourdough fermentation in terms of effective FODMAP reduction and concurrent production of desirable fermentation byproducts. View Full-Text
Keywords: FODMAPs; fructooligosaccharides; charged aerosol detection; arabinose FODMAPs; fructooligosaccharides; charged aerosol detection; arabinose
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MDPI and ACS Style

Pitsch, J.; Sandner, G.; Huemer, J.; Huemer, M.; Huemer, S.; Weghuber, J. FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction through Fermentation. Foods 2021, 10, 894. https://doi.org/10.3390/foods10040894

AMA Style

Pitsch J, Sandner G, Huemer J, Huemer M, Huemer S, Weghuber J. FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction through Fermentation. Foods. 2021; 10(4):894. https://doi.org/10.3390/foods10040894

Chicago/Turabian Style

Pitsch, Johannes, Georg Sandner, Jakob Huemer, Maximilian Huemer, Stefan Huemer, and Julian Weghuber. 2021. "FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction through Fermentation" Foods 10, no. 4: 894. https://doi.org/10.3390/foods10040894

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