Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making. (August 2016)

• Record Type: Journal Article
• Authors: Ziegler, Jochen U.; Steiner, Deborah; Longin, C. Friedrich H.; Würschum, Tobias; Schweiggert, Ralf M.; Carle, Reinhold
• Is Part Of: Journal of functional foods. Volume 25(2016)
• Page Start: 257
• Page End: 266
• Publication Date: 2016-08
• Subjects: DM dry matter -- DP degree of polymerization -- FFN 1F-fructofuranosylnystose -- FODMAP fermentable oligo-, di- and monosaccharides, and polyols -- FW fresh weight -- HPAEC high-performance anion exchange chromatography -- IBS irritable bowel syndrome -- NCWS non-celiac wheat sensitivity -- PAD pulsed amperometric detection; Fructose -- Fructan -- Wheat sensitivity -- Dietary fibre -- Gut disorder; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2016.05.019
• Languages: English
• ISSNs: 1756-4646

Abstract

Highlights: Fermentable oligo-, di- and monosaccharides, and polyols (FODMAP) were analysed. FODMAP levels ranged from 1.2 to 2.0 g/100 g DM in flours of 5 wheat species. Dough proofing times decisively determined FODMAP contents in wheat breads. FODMAP levels in wheat breads were effectively diminished by up to 90%. Wheat products for IBS patients may be obtained by specific processing methods. 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.