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

Abstract

This study focussed on lactic acid bacteria (LAB) screening for sourdough type II elaboration and evaluating the effects of sourdough fermentation in bread making, focussing mainly on reducing FODMAPs. After a technological performance screening, six strains (Levilactobacillus brevis, Weissella minor, Lactiplantibacillus plantarum, Leuconostoc citreum, Limosilactobacillus fermentum, and Companilactobacillus farciminis) were selected for sourdough preparation. Total titratable acidity, pH, specific volume, and enumeration of microorganisms were carried out on sourdoughs, doughs, and breads. Breads were subjected to texture profile and colour analysis, moulds and yeast enumeration, and total fructans (main group of FODMAPs) quantification. Breads produced with sourdough showed a significant reduction of fructans, greater acidity, volume, and better performance during storage when compared to fermentation using only baker’s yeast. Including specific cultures as starters in sourdough reduced fructans content by >92%, thereby producing a low FODMAP bread suitable for Irritable Bowel Syndrome patients with improved nutritional and technological properties.

Keywords:

• Lactic acid bacteria
• fructans
• irritable bowel syndrome
• texture profile analysis

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work has been supported with scholarhips to Leidiane Andreia Acordi Menezes, Ivan De Marco and Claudio Eduardo Leite Cartabiano by CAPES – Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (finance code 001).