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

dc.contributor.authorJohannes Pitsch
dc.contributor.authorGeorg Sandner
dc.contributor.authorJakob Huemer
dc.contributor.authorMaximilian Huemer
dc.contributor.authorStefan Huemer
dc.contributor.authorJulian Weghuber
dc.contributor.otherFFoQSI Austrian Competence Center for Feed and Food Quality, Safety and Innovation, Stelzhamerstrasse 23, 4600 Wels, Austria
dc.contributor.otherCenter of Excellence Food Technology and Nutrition, University of Applied Sciences Upper Austria, Stelzhamerstrasse 23, 4600 Wels, Austria
dc.contributor.otherFFoQSI Austrian Competence Center for Feed and Food Quality, Safety and Innovation, Stelzhamerstrasse 23, 4600 Wels, Austria
dc.contributor.otherFFoQSI Austrian Competence Center for Feed and Food Quality, Safety and Innovation, Stelzhamerstrasse 23, 4600 Wels, Austria
dc.contributor.otherFischer Brot GmbH, Nebingerstraße 5, 4020 Linz, Austria
dc.contributor.otherFFoQSI Austrian Competence Center for Feed and Food Quality, Safety and Innovation, Stelzhamerstrasse 23, 4600 Wels, Austria
dc.date.accessioned2025-10-09T05:17:26Z
dc.date.available2025-10-09T05:17:26Z
dc.date.issued01-04-2021
dc.identifier.urihttps://www.mdpi.com/2304-8158/10/4/894
dc.identifier.urihttp://digilib.fisipol.ugm.ac.id/repo/handle/15717717/40921
dc.description.abstractFermentable 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 <i>Acetobacter cerevisiae</i>, <i>Acetobacter okinawensis</i>, <i>Fructilactobacillus sanfranciscensis</i>, and <i>Leuconostoc citreum</i> 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.
dc.language.isoEN
dc.publisherMDPI AG
dc.subject.lccChemical technology
dc.titleFODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction through Fermentation
dc.typeArticle
dc.description.keywordsFODMAPs
dc.description.keywordsfructooligosaccharides
dc.description.keywordscharged aerosol detection
dc.description.keywordsarabinose
dc.description.doi10.3390/foods10040894
dc.title.journalFoods
dc.identifier.e-issn2304-8158
dc.identifier.oaioai:doaj.org/journal:50731cb454f34691bf363f37b5a27565
dc.journal.infoVolume 10, Issue 4


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