Reducing FODMAPs and improving bread quality using type II sourdough with selected starter cultures

Area of Science:

• Food Science and Technology
• Microbiology
• Nutritional Science

Background:

• Fermentation using lactic acid bacteria (LAB) in sourdough offers potential benefits for bread quality and digestibility.
• Fructans, a primary group of Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols (FODMAPs), contribute to digestive discomfort in conditions like Irritable Bowel Syndrome (IBS).
• Traditional bread-making processes often do not sufficiently reduce FODMAP content.

Purpose of the Study:

• To screen and select effective LAB strains for sourdough production.
• To evaluate the impact of sourdough fermentation on reducing FODMAPs, specifically fructans, in bread.
• To assess the technological and nutritional improvements in bread produced using selected LAB starters.

Main Methods:

• Screening of LAB strains for technological performance in sourdough type II elaboration.
• Fermentation of doughs and breads using selected LAB strains and baker's yeast.
• Analysis of sourdoughs, doughs, and breads for acidity, pH, microbial counts, specific volume, fructan content, texture, and color.
• Quantification of total fructans to determine FODMAP reduction.

Main Results:

• Six LAB strains (Levilactobacillus brevis, Weissella minor, Lactiplantibacillus plantarum, Leuconostoc citreum, Limosilactobacillus fermentum, and Companilactobacillus farciminis) were selected.
• Sourdough fermentation significantly reduced total fructans by over 92% compared to baker's yeast alone.
• Breads produced with sourdough exhibited enhanced acidity, specific volume, improved texture, and better storage stability.

Conclusions:

• Selected LAB strains effectively reduce fructans, producing a low-FODMAP bread.
• Sourdough fermentation with specific LAB starters improves bread's nutritional profile and technological properties.
• This low-FODMAP bread is suitable for individuals with Irritable Bowel Syndrome, offering improved digestive tolerance and quality.