Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in lower quantities of alpha-amylase/tryps...

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Bibliographic Details
Main Authors: Reijo Laatikainen, Jari Koskenpato, Sanna-Maria Hongisto, Jussi Loponen, Tuija Poussa, Xin Huang, Tuula Sontag-Strohm, Hanne Salmenkari, Riitta Korpela
Format: Article
Language:English
Published: MDPI AG 2017-11-01
Series:Nutrients
Subjects:
irritable bowel syndrome
wheat sensitivity
gluten sensitivity
wheat
ATI
amylase trypsin inhibitor
FODMAP
Online Access:https://www.mdpi.com/2072-6643/9/11/1215

Internet

https://www.mdpi.com/2072-6643/9/11/1215

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