Prebiotic carbohydrates are important components of healthy diets, supporting healthful
hindgut microflora. Lentils grown in North Dakota, USA were evaluated for their prebiotic …

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) …

Plants synthesize various compounds for their growth, metabolism, and stress mitigation,
and one such group of compounds is the raffinose family of oligosaccharides (RFOs). RFOs …

Wholemeal flours from blends of bread wheat, emmer and spelt were processed into bread
using yeast-based and sourdough fermentation. The bread wheat flour contained …

Cereal-based products, such as bread, are staple foods in the western diet. Due to the
nature of their basic ingredients and the diversity of recipes, the amount of fermentable short …

Fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) are small molecules
that are poorly absorbed in the small intestine and rapidly fermented in the large intestine …

Highlights•Cereal grain fructans comprise a complex mixture of mostly branched
structures.•When yeast is used for bread making, considerable fructan degradation takes …

Microbiota in the gut play essential roles in human health. Prebiotics are non-digestible
complex carbohydrates that are fermented in the colon, yielding energy and short chain fatty …

One type of functional food that has been receiving much attention is food rich in prebiotics.
The old but still valid definition of prebiotics defines them as non-digestible food components …

Fermenting yeast does not merely cause dough leavening, but also contributes to the bread
aroma and might alter dough rheology. Here, the yeast carbon metabolism was mapped …