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Use of sourdough fermentation to reducing FODMAPs in breads

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Abstract

Fermentable, oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) are a class of carbohydrates poorly digested that may trigger the symptoms of Irritable Bowel Syndrome (IBS) and Non-Celiac Gluten Sensitivity (NCGS). The effects of sourdough fermentation on FODMAPs and organic acids were studied during the sourdough propagation and bread making. The concentrations of organic acids were higher for the first steps of propagation and became stable for final steps. All FODMAPs were significantly reduced during the propagation, except polyols. Sucrose, fructose and glucose were wholly degraded for the first step of fermentation. The other carbohydrates had their concentrations reduced after the fourth backslopping step. Sourdough bread presented the higher level of organic acids and polyols, and lower content of fructans, sucrose, fructose and glucose than bread fermented by Saccharomyces cerevisiae. The fructan reduction was from 69 to 75%, indicating that sourdough fermentation can be applied for producing low-FODMAP wheat bakery products.

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Acknowledgements

This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior–Brasil (CAPES)—Finance Code 001.

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Authors and Affiliations

  1. Departamento de Ciência e Tecnologia de Alimentos, Programa de Pós Graduação em Ciência dos Alimentos, Universidade Federal de Santa Catarina (UFSC), Florianópolis, SC, 88034-001, Brazil

    L. A. A. Menezes & J. De Dea Lindner

  2. Ministério da Agricultura, Pecuária e Abastecimento, Laboratório Nacional Agropecuário (SLAV/SC/LANAGRO/RS), São José, SC, 88102-600, Brazil

    L. Molognoni, L. A. de Sá Ploêncio & H. Daguer

  3. MJ Alimentos LTDA, São José, SC, 88108-176, Brazil

    F. B. M. Costa

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  1. L. A. A. Menezes
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Menezes, L.A.A., Molognoni, L., de Sá Ploêncio, L.A. et al. Use of sourdough fermentation to reducing FODMAPs in breads. Eur Food Res Technol 245, 1183–1195 (2019). https://doi.org/10.1007/s00217-019-03239-7

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