Influence of wheat variety and dough preparation on FODMAP content in yeast-leavened wheat breads
C. Friedrich H. Longin, Heiner Beck, A. Gütler, Hermann Gütler, Wendelin Heilig, Julia Zimmermann, Stephan C. Bischoff, Tobias Würschum
Topics & Concepts
Leavening agentFood scienceFructanFermentationYeastBloatingWheat flourFructoseChemistryDiarrheaMedicineBiochemistryGastroenterologyMicrobial Metabolites in Food BiotechnologyFood composition and propertiesGastrointestinal motility and disorders