Caratterizzazione di farine per la produzione di pane a ridotto contenuto di FODMAPs

In recent years, there has been a growing interest in a diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) as a promising therapeutic approach to reduce the symptoms associated with irritable bowel syndrome (IBS). Among the various foodstuffs associated with the intake of FODMAPs, cereal-based products represent an issue. In fact, although their FODMAPs content is limited, their large use in diet can be an important factor in developing IBS symptoms. Obtaining cereal-based products with a reduced FODMAPs content would therefore be an excellent solution for the diet of IBS sufferers; by optimizing a series of guidelines, a production process can be developed that takes into account careful selection of the most suitable raw materials and considers all the phases of the bread-making process. The aim of this study was to characterize different flour samples and, based on the results obtained, select the flours with the lowest total fructans content, to be subsequently used for the formulation of low-FODMAP breads suitable for consumers with IBS.