Pitsch Johannes, Sandner Georg, Huemer Jakob, Huemer Maximilian, Huemer Stefan, Weghuber Julian
FFoQSI Austrian Competence Center for Feed and Food Quality, Safety and Innovation, Stelzhamerstrasse 23, 4600 Wels, Austria.
Center of Excellence Food Technology and Nutrition, University of Applied Sciences Upper Austria, Stelzhamerstrasse 23, 4600 Wels, Austria.
Foods. 2021 Apr 19;10(4):894. doi: 10.3390/foods10040894.
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 , , , and 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.
可发酵的低聚糖、二糖、单糖和多元醇（FODMAPs）与消化系统疾病以及肠易激综合征等疾病有关。在本研究中，我们测定了面包、烘焙食品和面粉中的FODMAP含量，并评估了酸面团发酵对降低FODMAP的效果。对发酵产物进行分析，以确定黑麦和小麦酸面团中聚合度为2 - 7和聚合度大于7的低聚果糖（FOS）含量。FOS分别降低了[具体数值1]、[具体数值2]、[具体数值3]和[具体数值4]至低于黑麦面粉（-81%；-97%）和小麦面粉（-90%；-76%）中的水平。发酵温度影响酸面团中乙酸与乳酸的比例（4℃时为4:1；10℃时为1:1）。黑麦酸面团含有高水平的有益阿拉伯糖（28.92 g/kg）和甘露醇（20.82 g/kg）。我们的研究在有效降低FODMAP以及同时产生理想发酵副产物方面，为低温酸面团发酵提供了深入的知识。
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