Investigation of different dietary-fibre-ingredients for the design of a fibre enriched bread formulation low in FODMAPs based on wheat starch and vital gluten

Abstract Consumption of fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) often induces symptoms irritable bowel syndrome (IBS). Since FODMAPs dietary fibre (DF) share certain characteristics, IBS-patients have a limited intake DF. Therefore, enrichment low FODMAP model bread (based on 84% wheat starch 16% vital gluten) with various fibres (bamboo, cellulose, psyllium, guar gum) in two different concentrations (3 g/100 g 6 g) was investigated. Physico-chemical properties doughs breads were analysed (fermentation quality, gluten development, specific volume hardness), as well the release reducing sugars during vitro digestion. High performance anion exchange chromatography coupled pulsed amperometric detection (HPAEC-PAD) used to determine levels (contents mannitol, sorbitol, fructose excess glucose, fructans α-galactooligosaccharides) both dough bread. Prototypes compared flour-based (bakers’ flour without bran addition) assess these prototypes. showed decreased quality baker’s control, however, comparable commercial found. This combination lower digestion underline potential enriched part healthier more palateable diet. Furthermore, this study highlights importance type (viscous insoluble) concentration used. Application psyllium 3 most beneficial impact physical (specific volume, hardness after 0 h 24 h) nutritional aspects