Technological methods for reducing the content of fructan in rye bread

Ewa Pejcz,Radosław Spychaj,Zygmunt Gil

doi:10.1007/s00217-020-03537-5

Abstract

The irritable bowel syndrome (IBS) is a functional disorder of the gastrointestinal tract that may afflict even 12% of the European population. One of the ways to counteract IBS-related ailments is to implement a diet with reduced contents of fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs). The prevailing components from the FODMAPs group that may be found in rye bread include fructans. The study was conducted with endosperm and wholemeal rye flours. Dough was prepared from both flours with the use of two methods: I-stage method—with the addition of dry leavening—and II-stage method with the use of a sourdough produced with Lactobacillus plantarum, and all with fermentation times of 90, 120, 150, and 180 min. After baking, bread loaves were subjected to quality and consumer analysis and fructan content determination. The endosperm rye flour used for bread-making revealed better baking properties. Bread made of this flour had a higher loaf volume and received higher scores in the consumer assessment than bread made with wholemeal. Study results conclude that the content of fructans in bread was significantly affected by the dough-making method, and that it was decreased by the use of the sourdough. In contrast, the extended fermentation time of dough failed to reduce the fructan content of the bread.

Highlights

Cereals and cereal products are the major sources of carbohydrates in a well-balanced diet
To produce low-fructan bread, analyses were conducted to determine the effects of the following factors on their content: flour type, dough development method, and time of dough fermentation
The use of the II-stage method of bread making, in which L. plantarum sourdough was used, caused a significant decrease in fructan content in the final rye bread to 1.90% comparing to bread made with I-stage method (2.61%)

Summary

Introduction

Cereals and cereal products are the major sources of carbohydrates in a well-balanced diet. The FODMAPs represent a group of short-chain carbohydrates that escape absorption in the small intestine and are rapidly fermented in the upper section of the colon. They include fructans (inulin, oligofructose), galactooligosaccharides (GOS), lactose and Fructans represent the prevailing group of FODMAP components in commonly consumed cereal products, such as groats, bread, breakfast cereals, pastas or biscuits. Besiekierski et al [1] studied contents of short-chain carbohydrates in bread and confirmed that fructans are the major compounds in wholemeal rye bread (1.42 g/100 g) and in leavened rye bread (1.07 g/100 g) These authors detected other FODMAP components, like mannitol and raffinose, but in trace amounts (0.20 g/100 g)

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