Attitudes towards and experiences with sourdough and baker’s yeast bread amongst participants in a randomised controlled trial: a qualitative study

Attitudes towards and experiences with sourdough and baker’s yeast bread amongst participants in a randomised controlled trial: a qualitative study

Background: Bread is an important source of dietary fibre. However, an increasing number of individuals exclude bread from their habitual diet for various reasons. In recent years, sourdough bread has increased in popularity, and clinical studies have indicated that sourdough bread may decrease gast...

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Bibliographic Details
Main Authors: Lisa Garnweidner-Holme, Marit Hallquist, Solveig Ivara Watters, Mia Gjøvik, Marius Pihl Frederiksen, Stephanie Jonassen, Ina Ravnanger, Christine Henriksen, Mari C.W. Myhrstad, Vibeke H. Telle-Hansen
Format: Article
Language:English
Published: Swedish Nutrition Foundation 2022-10-01
Series:Food & Nutrition Research
Subjects:
sourdough bread
yeast bread
gastrointestinal symptoms
fibre
taste
qualitative study
Online Access:https://foodandnutritionresearch.net/index.php/fnr/article/view/8839/14950

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