How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept.

Marta Acín AlbiacRaffaella Di CagnoPasquale FilanninoVincenzo CantatoreMarco Gobbetti

Published in: Microbial cell factories (2020)

Results of this study clearly demonstrated the potential of selected strictly FLAB to strongly reduce FODMAPs in wheat dough, especially under liquid-dough and high oxygenation conditions.

Keyphrases

lactic acid
ionic liquid
risk assessment
blood flow