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Foods 2018, 7(7), 96;

Use of Sourdough in Low FODMAP Baking

Fazer Group, 01230 Vantaa, Finland
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
Author to whom correspondence should be addressed.
Received: 3 June 2018 / Revised: 18 June 2018 / Accepted: 19 June 2018 / Published: 22 June 2018
(This article belongs to the Special Issue Grain-based Foods: Processing, Properties, and Heath Attributes)
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A low FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) diet allows most irritable bowel syndrome (IBS) patients to manage their gastrointestinal symptoms by avoiding FODMAP-containing foods, such as onions, pulses, and products made from wheat or rye. The downside of a low FODMAP diet is the reduced intake of dietary fiber. Applying sourdoughs—with specific FODMAP-targeting metabolic properties—to wholegrain bread making can help to remarkably reduce the content of FODMAPs in bread without affecting the content of the slowly fermented and well-tolerated dietary fiber. In this review, we outline the metabolism of FODMAPs in conventional sourdoughs and outline concepts related to fructan and mannitol metabolism that allow development of low FODMAP sourdough bread. We also summarize clinical studies where low FODMAP but high fiber, rye sourdough bread was tested for its effects on gut fermentation and gastrointestinal symptoms with very promising results. The sourdough bread-making process offers a means to develop natural and fiber-rich low FODMAP bakery products for IBS patients and thereby help them to increase their dietary fiber intake. View Full-Text
Keywords: sourdough; FODMAP; fructan; mannitol; lactobacilli; irritable bowel syndrome (IBS); non-celiac wheat intolerance sourdough; FODMAP; fructan; mannitol; lactobacilli; irritable bowel syndrome (IBS); non-celiac wheat intolerance

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Loponen, J.; Gänzle, M.G. Use of Sourdough in Low FODMAP Baking. Foods 2018, 7, 96.

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