Impact of sourdough fermentation on FODMAPs and amylase-trypsin inhibitor levels in wheat dough
Abstract FODMAPs (fermentable oligo-, di-, and monosaccharides and polyols) and ATIs
(Amylase-Trypsin inhibitors) have been reported to trigger intestinal symptoms in irritable
bowel syndrome (IBS) patients and individuals with non-celiac wheat sensitivity (NCWS).
The objective of this work was to investigate the FODMAP and ATI contents of 22 different
wheat varieties grown in two locations in Minnesota, USA, and further study the effect of type
I sourdough fermentation (4-and 12-h fermentation times) on the FODMAP and ATI levels in …
(Amylase-Trypsin inhibitors) have been reported to trigger intestinal symptoms in irritable
bowel syndrome (IBS) patients and individuals with non-celiac wheat sensitivity (NCWS).
The objective of this work was to investigate the FODMAP and ATI contents of 22 different
wheat varieties grown in two locations in Minnesota, USA, and further study the effect of type
I sourdough fermentation (4-and 12-h fermentation times) on the FODMAP and ATI levels in …
以上显示的是最相近的搜索结果。 查看全部搜索结果