Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread

Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread

This study aimed to assess the impact of bacterial species and fermentation time on wheat bread quality, FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) content, and antioxidant activity of wheat bread, utilizing boosted native sourdough as a novel approach to enha...

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Bibliographic Details
Main Authors: Ewa Pejcz, Sabina Lachowicz-Wiśniewska, Paulina Nowicka, Agata Wojciechowicz-Budzisz, Joanna Harasym
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Foods
Subjects:
sourdough fermentation
wheat bread
antioxidant activity
FODMAP
Online Access:https://www.mdpi.com/2304-8158/12/19/3552

Internet

https://www.mdpi.com/2304-8158/12/19/3552

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