Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread

This study aimed to assess the impact of bacterial species and fermentation time on wheat bread quality, FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) content, and antioxidant activity of wheat bread, utilizing boosted native sourdough as a novel approach to enha...

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Detalles Bibliográficos
Autores principales: Pejcz, Ewa, Lachowicz-Wiśniewska, Sabina, Nowicka, Paulina, Wojciechowicz-Budzisz, Agata, Harasym, Joanna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572427/
https://www.ncbi.nlm.nih.gov/pubmed/37835204
http://dx.doi.org/10.3390/foods12193552

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572427/
https://www.ncbi.nlm.nih.gov/pubmed/37835204
http://dx.doi.org/10.3390/foods12193552

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