Wheat and the irritable bowel syndrome - FODMAP levels of modern and ancient species and their retention during bread making
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- 作者：Jochen U. Zieglera ; Deborah Steinera ; C. Friedrich H. Longinb ; Tobias Wü ; rschumb ; Ralf M. Schweiggerta ; ralf.schweiggert@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author ; Reinhold Carlea ; c
- 关键词：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
- 刊名：Journal of Functional Foods
- 出版年：2016
- 出版时间：August 2016
- 年：2016
- 卷：25
- 期：Complete
- 页码：257-266
- 全文大小：916 K
文摘
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Fermentable oligo-, di- and monosaccharides, and polyols (FODMAP) were analysed.
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FODMAP levels ranged from 1.2 to 2.0 g/100 g DM in flours of 5 wheat species.
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Dough proofing times decisively determined FODMAP contents in wheat breads.
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FODMAP levels in wheat breads were effectively diminished by up to 90%.
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Wheat products for IBS patients may be obtained by specific processing methods.