Abstract
Consumption of fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) often induces symptoms of irritable bowel syndrome (IBS). Since FODMAPs and dietary fibre (DF) share certain characteristics, IBS-patients have a limited intake of DF. Therefore, enrichment of a low FODMAP model bread (based on 84% wheat starch and 16% vital gluten) with various fibres (bamboo, cellulose, psyllium, guar gum) in two different concentrations (3 g/100 g and 6 g/100 g) was investigated. Physico-chemical properties of doughs and breads were analysed (fermentation quality, gluten development, specific volume and hardness), as well as the release of reducing sugars during in vitro digestion. High performance anion exchange chromatography with coupled pulsed amperometric detection (HPAEC-PAD) was used to determine the FODMAP levels (contents of mannitol, sorbitol, fructose in excess of glucose, fructans and α-galactooligosaccharides) of both dough and bread. Prototypes were compared with wheat flour-based breads (bakers’ flour with and without wheat bran addition) to assess the performance of these prototypes. Prototypes showed a decreased quality compared to a baker’s flour control, however, a quality comparable to commercial wheat bran breads was found. This in combination with a lower release of reducing sugars during in vitro digestion underline the potential of fibre enriched breads as part of a healthier and more palateable low FODMAP diet. Furthermore, this study highlights the importance of the type (viscous and insoluble) and the concentration of fibres used. Application of psyllium in a concentration of 3 g/100 g showed the most beneficial impact on both physical (specific volume, hardness after 0 h and 24 h) and nutritional aspects of bread.
Highlights
Irritable bowel syndrome (IBS) is with a prevalence of 8–12% among the European population one of the most common bowel disorders [1]
This study revealed the advantages and disadvantages of the development of a bread based on ingredients low in FODMAPS and the incorporation of fibres, which do not fall under the FODMAP criteria
The disadvantages of both the low FODMAP control (LFC) and the fibre enriched prototypes were mainly affecting the technological properties of both dough and bread, such as gluten development, specific volume, and hardness after both 0 h and 24 h
Summary
Irritable bowel syndrome (IBS) is with a prevalence of 8–12% among the European population one of the most common bowel disorders [1]. The European Food Safety Authority (EFSA) defines DF as carbohydrates which are not digestible in the human gastrointestinal tract (GIT) and have a scientifically proven beneficial effect on the GIT [8] These effects include an increase of faecal mass, the support of the gut microbiota and a lowered glycaemic index (GI), which often lead to a relief of IBS symptoms [9,10,11]. The viscosity has been found to have a major beneficial effect on nutritional properties, e.g. lowering the total amount of cholesterol and the GI Their ability to affect dough and bread properties, such as crumb hardness, in a positive way has been reported [7, 11, 14,15,16,17]. A direct link between fibre intake and the improvement of IBS symptoms can not be confirmed
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