Technological Methods for Reducing the Content of Fructan in Wheat Bread

Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs

(2018) Vera Fraberger et al.   Nutrients

Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects

(2018) Leidiane A. A. Menezes et al.   Frontiers in Microbiology

Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations

(2017) Nore Struyf et al.   FOOD CHEMISTRY

Randomised clinical trial: low-FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome

(2016) R. Laatikainen et al.   ALIMENTARY PHARMACOLOGY & THERAPEUTICS

Systematic review: dietary fibre and FODMAP-restricted diet in the management of constipation and irritable bowel syndrome

(2015) S. S. C. Rao et al.   ALIMENTARY PHARMACOLOGY & THERAPEUTICS

Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread

(2015) Michael Prückler et al.   FOOD MICROBIOLOGY

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

Global Prevalence of and Risk Factors for Irritable Bowel Syndrome: A Meta-analysis

(2012) Rebecca M. Lovell et al.   Clinical Gastroenterology and Hepatology

Mapping of Saccharomyces cerevisiae metabolites in fermenting wheat straight-dough reveals succinic acid as pH-determining factor

(2012) Vinay B. Jayaram et al.   FOOD CHEMISTRY

Fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) and nonallergic food intolerance: FODMAPs or food chemicals?

(2012) Jacqueline S. Barrett et al.   Therapeutic Advances in Gastroenterology

Fructan content of commonly consumed wheat, rye and gluten-free breads

(2011) Kevin Whelan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Quantification of fructans, galacto-oligosacharides and other short-chain carbohydrates in processed grains and cereals

(2011) J. R. Biesiekierski et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread

(2009) Roger Andersson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Distribution and characterisation of fructan in wheat milling fractions

(2008) L. Haskå et al.   JOURNAL OF CEREAL SCIENCE