FODMAP Reduction in Yeast-Leavened Whole Wheat Bread

© 2018 AACC International, Inc. Patients suffering from IBS should follow a very strict diet that is low in FODMAPs. To accomplish this they must avoid consumption of most cereal products. Removal of cereal products from the diet has negative health effects, however, because cereal grains are a major source of energy, dietary fiber, vitamins, and minerals in the diet. To enable IBS patients to consume nutritious whole wheat breads without negative health effects, the FODMAP levels in these breads must be reduced. Different strategies can be applied for this purpose, including the use of an alternative yeast species for fermentation (K. marxianus) or the addition of enzymes such as inulinase. When addition of alternative ingredients is not desirable, adaptations to the breadmaking process, such as a prolonged proofing time, may be utilized to reduce FODMAP levels.status: publishe