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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...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
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 |
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author | Pejcz, Ewa Lachowicz-Wiśniewska, Sabina Nowicka, Paulina Wojciechowicz-Budzisz, Agata Harasym, Joanna |
author_facet | Pejcz, Ewa Lachowicz-Wiśniewska, Sabina Nowicka, Paulina Wojciechowicz-Budzisz, Agata Harasym, Joanna |
author_sort | Pejcz, Ewa |
collection | PubMed |
description | 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 enhance bread production. The incorporation of lactic acid bacteria strains, i.e., Lacticaseibacillus casei and Lactiplantibacillus plantarum, during 72 h fermentation significantly reduced FODMAP content to less than 0.1 g/100 g of wheat bread. Extending the fermentation time to 72 h notably increased the polyphenol content to 145.35 mg gallic acid (GA) per 100 g in the case of spontaneous fermentation and to 151.11 and 198.73 mg GA/100 g in the case of sourdoughs inoculated with L. casei and L. plantarum, respectively. While the treatment yielded positive effects on FODMAP modulation and antioxidant activity, it is crucial to acknowledge its impact on some organoleptic properties, such as aroma and flavor, which, despite good overall bread quality, have changed as a result of prolonged fermentation time. The study results indicate that choosing specific bacterial species and controlling fermentation time can effectively reduce FODMAPs and boost antioxidants. These findings contribute to the understanding of sourdough-based interventions in bread production, offering insights for the development of healthier and nutritionally improved wheat bread products. |
format | Online Article Text |
id | pubmed-10572427 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-105724272023-10-14 Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread Pejcz, Ewa Lachowicz-Wiśniewska, Sabina Nowicka, Paulina Wojciechowicz-Budzisz, Agata Harasym, Joanna Foods Article 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 enhance bread production. The incorporation of lactic acid bacteria strains, i.e., Lacticaseibacillus casei and Lactiplantibacillus plantarum, during 72 h fermentation significantly reduced FODMAP content to less than 0.1 g/100 g of wheat bread. Extending the fermentation time to 72 h notably increased the polyphenol content to 145.35 mg gallic acid (GA) per 100 g in the case of spontaneous fermentation and to 151.11 and 198.73 mg GA/100 g in the case of sourdoughs inoculated with L. casei and L. plantarum, respectively. While the treatment yielded positive effects on FODMAP modulation and antioxidant activity, it is crucial to acknowledge its impact on some organoleptic properties, such as aroma and flavor, which, despite good overall bread quality, have changed as a result of prolonged fermentation time. The study results indicate that choosing specific bacterial species and controlling fermentation time can effectively reduce FODMAPs and boost antioxidants. These findings contribute to the understanding of sourdough-based interventions in bread production, offering insights for the development of healthier and nutritionally improved wheat bread products. MDPI 2023-09-24 /pmc/articles/PMC10572427/ /pubmed/37835204 http://dx.doi.org/10.3390/foods12193552 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Pejcz, Ewa Lachowicz-Wiśniewska, Sabina Nowicka, Paulina Wojciechowicz-Budzisz, Agata Harasym, Joanna Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread |
title | Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread |
title_full | Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread |
title_fullStr | Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread |
title_full_unstemmed | Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread |
title_short | Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread |
title_sort | enhancing bread’s benefits: investigating the influence of boosted native sourdough on fodmap modulation and antioxidant potential in wheat bread |
topic | Article |
url | 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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