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Studies on the degradation or conversion of FODMAP and fructans in wheat and rye doughs and pastries made from them
Project
Project code: MRI-GE-08-2019-38
Contract period: 01.01.2019
- 31.12.2024
Purpose of research: Experimental development
According to studies, FODMAPs, which are also found in cereals with sometimes high contents, are suspected of causing irritable bowel syndrome. The project deals with investigations of the extent to which dough preparation (fermentation, sourdough microflora) in the production of wheat and rye baked goods has an influence on the FODMAP content. The aim of the research is to develop processing methods for the production of more digestible baked goods for consumers affected by IBS.
Section overview
Subjects
- Physiology of Nutrition
- Food Processing