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FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction through Fermentation

Fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) are associated with digestive disorders and with diseases such as irritable bowel syndrome. In this study, we determined the FODMAP contents of bread, bakery products, and flour and assessed the effectiveness of sourdough fermentatio...

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Detalles Bibliográficos
Autores principales:	Pitsch, Johannes, Sandner, Georg, Huemer, Jakob, Huemer, Maximilian, Huemer, Stefan, Weghuber, Julian
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8074121/ https://www.ncbi.nlm.nih.gov/pubmed/33921672 http://dx.doi.org/10.3390/foods10040894

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