Biotechnological Tools for the Production of Low-FODMAP Wholegrain Wheat and Rye Cookies and Crackers
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Production of Chicory Extract
2.3. Production of Wheat Malt
2.4. Cookie Preparation Procedure
2.5. Cracker Preparation Procedure
2.6. Quantification of FODMAPs Using HPAEC-PAD Method
2.7. Total Fructans
2.8. Textural Properties
2.9. Sensory Analyses
2.10. Statistical Analyses
3. Results and Discussion
3.1. FODMAP Compounds Reduction During Creation of Cookies and Crackers
3.2. Texture Properties of Wholegrain Crackers and Cookies
3.3. Sensory Profile of Cookies and Crackers
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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COOKIES | |||||||||
---|---|---|---|---|---|---|---|---|---|
Wholegrain Wheat | Wholegrain Rye | ||||||||
% Relative to Amount of Flour | WCo1 | WCo2 | WCo3 | RCo1 | RCo2 | RCo3 | RCo4 | RCo5 | |
1. | Wholegrain wheat flour | 100 | 100 | 70 | 0 | 0 | 0 | 0 | 0 |
2. | Wholegrain rye flour | 0 | 0 | 0 | 100 | 100 | 95 | 95 | 95 |
3. | Malt | 0 | 0 | 30 * | 0 | 0 | 5 * | 5 * | 5 |
4. | Water | 31.2 | 31.2 | 31.2 | 20 | 20 | 20 | 20 | 20 |
5. | Sucrose | 20 | 20 | 20 | 28 | 28 | 28 | 28 | 28 |
6. | Salt | 1 | 1 | 1 | 1.1 | 1.1 | 1.1 | 1.1 | 1.1 |
7. | Shortening | 20 | 20 | 20 | 32 | 32 | 32 | 32 | 32 |
8. | Sodium hydrogen carbonate | 0.5 | 0.5 | 0.5 | 0.4 | 0.4 | 0.4 | 0.4 | 0.4 |
9. | Ammonium hydrogen carbonate | 0.5 | 0.5 | 0.5 | 0.2 | 0.2 | 0.2 | 0.2 | 0.2 |
Conditions | |||||||||
1. | Mixing 1 (min) | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
2. | Resting 1 (min) | 20 | 90 | 90 | 20 | 90 | 90 | 120 | 150 |
3. | Mixing 2 (min) | 0 | 5 | 5 | 0 | 5 | 5 | 5 | 5 |
4. | Resting 2 (min) | 0 | 20 | 20 | 0 | 20 | 20 | 20 | 20 |
5. | T (°C) | 30 | 30 | 30 | 30 | 30 | 30 | 30 | 30 |
6. | T baking (°C) | 180 | 180 | 180 | 180 | 180 | 180 | 180 | 180 |
7. | Time of baking (min) | 15 | 15 | 15 | 15 | 15 | 15 | 15 | 15 |
CRACKERS | |||||||
---|---|---|---|---|---|---|---|
Wholegrain Wheat | Wholegrain Rye | ||||||
% Relative to Amount of Flour | WCr1 | WCr2 | WCr3 | WCr4 | RCr1 | RCr2 | |
1. | Wholegrain wheat flour | 100 | 100 | 100 | 70 | 0 | 0 |
2. | Wholegrain rye flour | 0 | 0 | 0 | 0 | 100 | 100 |
3. | Malt | 0 | 0 | 0 | 30 * | 0 | 0 |
4. | Water | 51.2 | 0 | 51.2 | 51.2 | 53.6 | 53.6 |
5. | Extract | 0 | 51.2 | 0 | 0 | 0 | 0 |
6. | Sucrose | 5 | 5 | 5 | 5 | 0 | 0 |
7. | Salt | 1.5 | 1.5 | 1.42 | 1.42 | 1.6 | 1.42 |
8. | Shortening | 11 | 11 | 12.5 | 12.5 | 10 | 12.5 |
9. | Sodium bicarbonate | 0.55 | 0.55 | 0.25 | 0.25 | 0.55 | 0.25 |
10. | Ammonium bicarbonate | 2.5 | 2.5 | 0 | 0 | 0 | 0 |
11. | Fresh baker’s yeast | 0 | 0 | 1.83 | 1.83 | 0 | 1.83 |
Conditions | |||||||
1. | Mixing 1 (min) | 5 | 5 | 5 | 5 | 5 | 5 |
2. | Resting 1 (min) | 20 | 90 | 180 | 90 | 20 | 180 |
3. | Mixing 2 (min) | 5 | 5 | 1 | 5 | 5 | 1 |
4. | Resting 2 (min) | 0 | 20 | 20 | 180 | 0 | 20 |
5. | Mixing 3 (min) | 0 | 0 | 0 | 1 | 0 | 0 |
6. | Resting 3 (min) | 0 | 0 | 0 | 20 | 0 | 0 |
7. | T resting/fermentation (°C) | 30 | 40 | 30 | 30 | 30 | 30 |
8. | T baking (°C) | 220 | 220 | 220 | 220 | 220 | 220 |
9. | Time of baking (min) | 13 | 13 | 13 | 13 | 13 | 13 |
Sensory Attribute | Description |
---|---|
Appearance/Uniformity of surface | Uniform–non-uniform/smooth–rough |
Colour | Degree of brownness, ranging from light brown to dark brown |
Granularity | Sense of particle size and shape (larger particles–higher granularity) |
Aroma | Olfactory perceptions caused by volatile substances released from a product in the mouth via the posterior nares |
Odour | Overall intensity of odour (volatiles are sniffed through nose) |
Taste | Overall intensity of taste (gustatory perceptions caused by soluble substances in mouth) |
Aftertaste | Gustatory–olfactory sensation left in mouth after sample is swallowed or spat out (persistence of flavour after the stimulating agent has gone), perceived as a positive characteristic |
COOKIES | CRACKERS | ||
Serving size | 30 g | 30 g | |
FODMAP | COOKIES | CRACKERS | |
Cut-off values | g per serving | g/100 g “as is” | |
Fructose in excess of glucose | <0.15 | <0.5 | <0.5 |
Total oligosaccharides (fructans and galactooligosaccharides) | <0.3 | <1 | <1 |
Total polyoles | <0.4 (or <0.2 mannitol or sorbitol) | 1.33 (0.67) | 1.33 (0.67) |
Lactose | <1 | <3.33 | <3.33 |
Wholegrain Wheat COOKIES | Wholegrain Rye COOKIES | |||||||
---|---|---|---|---|---|---|---|---|
WCo1 | WCo2 | WCo3 | RCo1 | RCo2 | RCo3 | RCo4 | RCo5 | |
Excess fructose | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
Lactose | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
Sorbitol | 0 | 0 | 0 | 0.004 | 0 | 0.012 | 0 | 0 |
Mannitol | 0 | 0 | 0 | 0 | 0 | 0.053 | 0 | 0 |
Total polyols | 0.006 | 0.01 | 0.011 | 0.02 | 0.009 | 0.087 | 0.019 | 0.061 |
FOS | 0.461 | 0.574 | 0.225 | 0.615 | 0.647 | 1.169 | 0.132 | 0.089 |
GOS | 0.179 | 0.111 | 0.106 | 0.159 | 0.094 | 0.24 | 0.069 | 0.061 |
GOS+melibiose | 0.18 | 0.122 | 0.122 | 0.16 | 0.096 | 0.268 | 0.07 | 0.07 |
Total oligosaccharides | 0.642 | 0.696 | 0.347 | 0.776 | 0.743 | 1.437 | 0.202 | 0.159 |
FODMAP rating * | Low | Low | Low | Low | Low | High | Low | Low |
Total fructans | 1.739 | 1.602 | 0.768 | 2.673 | 2.592 | 1.547 | 1.063 | 0.805 |
FODMAP rating * | High | High | Low | High | High | High | High | Low |
Wholegrain Wheat CRACKERS | Wholegrain Rye CRACKERS | |||||
---|---|---|---|---|---|---|
WCr1 | WCr2 | WCr3 | WCr4 | RCr1 | RCr2 | |
Excess fructose | 0 | 0 | 0.083 | 0.008 | 0 | 0.015 |
Lactose | 0 | 0 | 0 | 0 | 0 | 0 |
Sorbitol | 0 | 0 | 0 | 0 | 0 | 0 |
Mannitol | 0 | 0 | 0.014 | 0.007 | 0 | 0 |
Total polyols | 0 | 0 | 0.062 | 0.123 | 0.014 | 0.152 |
FOS | 0.868 | 0.523 | 0.563 | 0.432 | 0.816 | 0.138 |
GOS | 0.268 | 0.093 | 0 | 0 | 0.292 | 0 |
GOS+melibiose | 0.272 | 0.148 | 0.121 | 0.032 | 0.296 | 0.044 |
Total oligosaccharides | 1.14 | 0.671 | 0.684 | 0.464 | 1.112 | 0.182 |
FODMAP rating * | High | Low | Low | Low | High | Low |
Total fructans | 1.46 | 1.631 | 0.565 | 0.437 | 2.202 | 0.932 |
FODMAP rating * | High | High | Low | Low | High | Low |
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Torbica, A.M.; Filipčev, B.; Vujasinović, V.; Miljić, U.; Radivojević, G.; Miljić, M.; Radosavljević, M. Biotechnological Tools for the Production of Low-FODMAP Wholegrain Wheat and Rye Cookies and Crackers. Foods 2025, 14, 582. https://doi.org/10.3390/foods14040582
Torbica AM, Filipčev B, Vujasinović V, Miljić U, Radivojević G, Miljić M, Radosavljević M. Biotechnological Tools for the Production of Low-FODMAP Wholegrain Wheat and Rye Cookies and Crackers. Foods. 2025; 14(4):582. https://doi.org/10.3390/foods14040582
Chicago/Turabian StyleTorbica, Aleksandra M., Bojana Filipčev, Vesna Vujasinović, Uroš Miljić, Goran Radivojević, Milorad Miljić, and Miloš Radosavljević. 2025. "Biotechnological Tools for the Production of Low-FODMAP Wholegrain Wheat and Rye Cookies and Crackers" Foods 14, no. 4: 582. https://doi.org/10.3390/foods14040582
APA StyleTorbica, A. M., Filipčev, B., Vujasinović, V., Miljić, U., Radivojević, G., Miljić, M., & Radosavljević, M. (2025). Biotechnological Tools for the Production of Low-FODMAP Wholegrain Wheat and Rye Cookies and Crackers. Foods, 14(4), 582. https://doi.org/10.3390/foods14040582