03 Issues & Trends
Cereal Foods World, Vol. 63, No. 4
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FODMAP Reduction in Yeast-Leavened Whole Wheat Bread
Nore Struyf, Joran Verspreet, and Christophe M. Courtin1
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium

1 Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.


Abstract

Patients suffering from irritable bowel syndrome (IBS) should follow a very strict diet that is low in fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs), which are small, osmotically active molecules that are poorly absorbed in the small intestine and rapidly fermented by bacteria in the large intestine. To accomplish this they must avoid consumption of most cereal products. Removal of cereal products from the diet has negative health effects, however, because cereal grains are a major source of energy, dietary fiber, vitamins, and minerals in the diet. To enable IBS patients to consume nutritious whole wheat breads without negative health effects, the FODMAP levels in these breads must be reduced. Different strategies can be applied for this purpose, including the use of an alternative yeast species for fermentation (Kluyveromyces marxianus) or the addition of enzymes such as inulinase. When addition of alternative ingredients is not desirable, adaptations to the breadmaking process, such as a prolonged proofing time, may be utilized to reduce FODMAP levels.





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