Successful Strategy in Creating Low-FODMAP Wholegrain Bread—Simple and Global

Successful Strategy in Creating Low-FODMAP Wholegrain Bread—Simple and Global

Fermentable oligo-, di-, and monosaccharides as well as polyols (FODMAPs) came into focus following recent clinical studies confirming that they worsen the symptoms of several gastrointestinal disorders suffered by 40% of the general population. Currently; only the low-FODMAP diet is a valuable stra...

Full description

Saved in:
Bibliographic Details
Main Authors: Aleksandra M. Torbica, Vesna Vujasinović, Uroš Miljić, Goran Radivojević, Bojana Filipčev, Milorad Miljić, Miloš Radosavljević
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
fructo-oligosaccharides
galacto-oligosaccharides
wholegrain flours
FODMAP
baker’s yeast
breadmaking
Online Access:https://www.mdpi.com/2304-8158/14/2/304
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items