Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making

By Jochen U. Ziegler, D. Steiner, C. F. H. Longin, Tobias Würschum, R. Schweiggert, R. Carle. 2016

92 citations recorded by the source corpus.

Abstract Dietary intake of fermentable oligo-, di- and monosaccharides, and polyols (FODMAP) has previously been shown to aggravate the symptoms of the irritable bowel syndrome (IBS), furthermore being associated with wheat sensitivity and a bread wheat-specific intolerance. FODMAP in whole grain flours and breads made of different varieties of bread wheat, spelt, durum, emmer, and einkorn were determined by high-performance anion exchange chromatography with pulsed amperometric detection. Fructans and raffinose were the only FODMAP detected in wheat flour. Total FODMAP contents ranged from 1.24 ± 0.38 to 2.01 ± 0.42 g/100 g DM in emmer and einkorn flours, respectively. During bread making, prolonging dough proofing times (>4 hours) allowed to effectively diminish FODMAP levels of the final product by up to 90%. Therefore, the applied processing method was substantially more important than the selection of the used variety in order to obtain low-FODMAP wheat bakery products, suitable for consumption by IBS patients.

Subfields: Gastroenterology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/c2cef28bca896d6b660d279fe9015c8775829911