Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in lower quantities of alpha-amylase/trypsin i...

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Detalles Bibliográficos
Autores principales: Laatikainen, Reijo, Koskenpato, Jari, Hongisto, Sanna-Maria, Loponen, Jussi, Poussa, Tuija, Huang, Xin, Sontag-Strohm, Tuula, Salmenkari, Hanne, Korpela, Riitta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5707687/
https://www.ncbi.nlm.nih.gov/pubmed/29113045
http://dx.doi.org/10.3390/nu9111215

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5707687/
https://www.ncbi.nlm.nih.gov/pubmed/29113045
http://dx.doi.org/10.3390/nu9111215

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