Use of sourdough fermentation to reducing FODMAPs in breads

European Food Research and Technology

Volumn 245, Issue 6, 2019, Pages 1183-1195

  Menezes, L A A ^a   Molognoni, L ^b   de Sa Ploencio L A ^b   Costa, F B M ^c   Daguer, H ^b   Dea Lindner, J De ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b PECUÁRIA E ABASTECIMENTO   (Brazil)

^c MJ Alimentos LTDA   (Brazil)

Author keywords

Fructans; Irritable Bowel Syndrome; Lactobacilli; Non celiac Gluten Sensitivity; Short chain carbohydrates; Sourdough bread

Indexed keywords

ALCOHOLS; BAKERY PRODUCTS; FRUCTOSE; GLUCOSE; ORGANIC ACIDS; POLYOLS; POLYSACCHARIDES; SUGAR (SUCROSE); YEAST;

FRUCTANS; IRRITABLE BOWEL SYNDROMES; LACTOBACILLI; NON-CELIAC GLUTEN SENSITIVITY; SOURDOUGH BREAD;

FERMENTATION;

EID: 85061043154     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-019-03239-7     Document Type: Article

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