Abstract FODMAPs are fermentable oligo-, di, and monosaccharides and polyols, which can have adverse effects on human health. Especially in individuals with gastrointestinal disorders such as irritable bowel syndrome, ingestion of FODMAPs may trigger or aggravate symptoms like abdominal pain, bloating, or diarrhea. Our objectives were to investigate the FODMAP content in the flour of 21 wheat varieties and in their 42 yeast-leavened breads prepared with a short (110 min) or a long dough fermentation (24 h), the latter according to a typical baker's recipe. Fructan, glucose, fructose and excess fructose were measured using enzymatic kits. On average, the breads of both dough fermentations had a FODMAP content reduced by > 65% compared to that of the whole grain wheat flour. Average FODMAP content of both dough fermentations was 0.22 g per 100 g fresh bread. FODMAP content tended to be lower in the long compared to the short dough fermentation, however, the difference was not statistically significant. We also found that the 21 wheat varieties differed up to five times in their potential to form FODMAPs in bread. In conclusion, the choice of a low fructan wheat variety coupled with long dough fermentation with sourdough and yeast is best to minimize FODMAPs in breads.

中文翻译：

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小麦品种和面团制备对酵母发酵小麦面包中 FODMAP 含量的影响

摘要 FODMAPs 是可发酵的低聚糖、二糖、单糖和多元醇，对人体健康有不利影响。特别是在患有肠易激综合征等胃肠道疾病的个体中，摄入 FODMAP 可能会引发或加重腹痛、腹胀或腹泻等症状。我们的目标是调查 21 种小麦品种的面粉及其 42 种酵母发酵面包中的 FODMAP 含量，这些面包采用短时间（110 分钟）或长时间发酵（24 小时）制作，后者根据典型面包师的食谱进行发酵。使用酶促试剂盒测量果聚糖、葡萄糖、果糖和过量果糖。平均而言，与全麦面粉相比，两种面团发酵的面包的 FODMAP 含量降低了 > 65%。两种面团发酵的平均 FODMAP 含量均为 0。每 100 克新鲜面包 22 克。与短面团发酵相比，长时间发酵的 FODMAP 含量往往较低，但差异无统计学意义。我们还发现，21 个小麦品种在面包中形成 FODMAP 的潜力差异高达 5 倍。总之，选择低果聚糖小麦品种，再加上用酸面团和酵母长时间发酵面团，最好能最大限度地减少面包中的 FODMAP。