Determination of FODMAP contents of common wheat and rye breads and the effects of processing on the final contents

Abstract

The benefits of a diet, low in fermentable oligo-, di- and monosaccharides and polyols (FODMAP) for patients suffering from irritable bowel syndrome (IBS) has been well established. Thus, the exact knowledge of the amount and composition of FODMAPs in foods is of vital importance for these patients. This study investigated the possibilities of FODMAP reduction by adjusting the processing parameters, which are feasible in practise, while still producing marketable breads. Therefore, the impact of prolonged proofing and the addition of sourdough on the FODMAPs in the final products was evaluated. High performance anion exchange chromatography was used for qualitative and quantitative analysis. A prolonged proofing time resulted in reduction of the fructan content and in consequence of the total FODMAPs. In contrast, the addition of sourdough only altered the FODMAP composition, by reducing the fructan content but increasing the mannitol content. While all the breads produced from refined wheat flour meet the low-FODMAP criteria, the breads from rye and whole meal wheat flour have to be considered as high-FODMAP, regardless of the processing conditions investigated. Breads produced from rye flour exceeded the limits for fructans and mannitol, while whole meal wheat breads were found to exceed the threshold for excess fructose. Overall, the production of low-FODMAP rye breads was identified as the biggest challenge for future research, since it could not be achieved using conventional processing parameter.

Advanced Characterization of Hemp Flour (Cannabis sativa L.) from Dacia Secuieni and Zenit Varieties, Compared to Wheat Flour

“…In the case of wheat flour, the results obtained are similar to those reported by Schmidt et al [ 40 ], who studied the total carbohydrate content of wheat flour and rye to know exactly these compounds, with an important role in feeding people with irritable bowel syndrome. In the case of the study by Manoharlal et al [ 41 ] for Indian wheat flour, the results were lower than those reported by us.…”

Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity

“…Free soluble sugars were determined following the procedure described by Schmidt and Sciurba [ 22 ] with some modifications. In brief, 1.00 ± 0.01 g of sample was combined with 2.0 mL methanol and homogenized.…”

FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective

“…In contrast, the degradation of higher DP fructans is slower (Nilsson et al., 1987). Nonetheless, several studies reported that ∼40%−90% of the initially present fructans in wheat flour are degraded by yeast invertase during the bread‐making process (Gélinas et al., 2016; Knez et al., 2014; Laurent et al., 2020; Longin et al., 2020; Nilsson et al., 1987; Pejcz et al., 2019; Schmidt & Sciurba, 2021; Struyf, Laurent, Verspreet, et al., 2017; Struyf et al., 2018; Ziegler et al., 2016). For example, a white wheat bread made with flour that contains ∼1.2% fructans would require only ∼30% fructan degradation to result in a bread with fructan levels below the cutoff of 0.3 g/50 g bread (considering a moisture of 40% in bread).…”

“…These should be the benchmark for the targeted low FODMAP product development. Several studies investigated FODMAP reduction strategies, including the use of low FODMAP ingredients, and F I G U R E 1 Low fermentable oligosaccharides, disaccharides, monosaccharides, and polyol (FODMAP) diet and importance of nutritious functional low FODMAP products biotechnological FODMAP degradation through the action of purified enzymes, microbial enzymes during fermentation (specific yeast and lactic acid bacteria [LAB]), and activation of seed-endogenous enzymes during germination (Atzler et al, 2020(Atzler et al, , 2021bFraberger et al, 2018;Ispiryan, Kuktaite, et al, 2021;Li et al, 2020;Longin et al, 2020;Loponen & Gänzle, 2018;Loponen et al, 2017;Schmidt & Sciurba, 2021;Ziegler et al, 2016). The fundamental key principles of biotechnological FODMAP reduction have been recently reviewed by Nyyssölä et al (2020).…”