Fructan Concentrations in Cooked Cereal Grains as a Nutritional Consideration for Low-FODMAP Diet.

Grains, essential for maintaining good health, contain short-chain carbohydrates like fructans, which can contribute to disorders in some individuals. Understanding and managing these FODMAPs (fermentable oligo-, di-, and monosaccharides and polyols) are essential for enhanced dietary guidance and well-being. The primary objective of the study was to establish safe portion sizes for grains and rice within low-FODMAP diets. A comprehensive analysis of fructan levels in diverse commercial cereal products contributes to an understanding of the potential digestive impact of FODMAPs in grains and supporting enhanced dietary guidance for individuals with FODMAP-related disorders. Various grains, like white and brown rice, barley, wheat groats, and buckwheat, highlight the challenges of handling fructans in a low-FODMAP diet. Fructans to heat-induced degradation, as demonstrated in bulgur, emphasize the need to consider cooking methods for managing their intake. Identification of potentially safe grains, like white long-grain rice and arborio rice, is significant, but caution is advised with barley groats and couscous, stressing personalized dietary decisions. Correlation analyses linking color parameters, moisture content, and fructan levels in cooked grains reveal a positive relationship, suggesting water content's potential impact on fructan stability and grain hydration properties. In conclusion, the study provides valuable insights into the intricate details of FODMAPs in grains, supporting the development of dietary strategies that enhance both health and sensory satisfaction.

Mixed Psyllium Fiber Improves the Quality, Nutritional Value, Polyphenols and Antioxidant Activity of Rye Bread.

The aim of the study was to determine the influence of the different shares (0/100, 5/95, 10/90 and 15/85 ratios) of a ground psyllium fiber (PF) mixture of 80% psyllium seeds (Plantago psyllium) and 20% psyllium husk (Plantago ovata Forsk) on the quality characteristics, chemical composition, total polyphenolic content (TPC), and antioxidant activity of rye bread (RB). The study was conducted with rye flour (RF) type 580 and 720 and two dough preparation methods (single-phase-1F, two-phase-2F). The inclusion of psyllium fiber in rye bread resulted in an increase in the overbaking of bread by 12.4%, total protein by 1.7%, ash by almost twofold, and TDF content by more than twofold. Psyllium fiber addition also led to a twofold improvement in antioxidant activity and an increase in TPC from 35.5 to 109.1 mg GAE/100 g d.m., as well as enhanced porosity of the crumb from 7.1 to 7.6 points on the Mohs scale. However, it caused a decrease in specific loaf volume by 10%, springiness by 3.5%, chewiness by almost 12%, and gumminess of the crumb by 8.1%. A darkening of the crust (reduction in the L* value by 10.7%) and crumb (reduction in the L* value by 37.6%) was observed as well. Notably, the results indicated that a 10% share of PF can be considered a potentially beneficial and functional ingredient, promoting health benefits without negatively affecting the physical and sensory qualities of rye bread. This suggests the potential use of PF for enhancing the nutritional value of RB without compromising its overall quality.

Enhancing Bread's Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread.

This study aimed to assess the impact of bacterial species and fermentation time on wheat bread quality, FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) content, and antioxidant activity of wheat bread, utilizing boosted native sourdough as a novel approach to enhance bread production. The incorporation of lactic acid bacteria strains, i.e., Lacticaseibacillus casei and Lactiplantibacillus plantarum, during 72 h fermentation significantly reduced FODMAP content to less than 0.1 g/100 g of wheat bread. Extending the fermentation time to 72 h notably increased the polyphenol content to 145.35 mg gallic acid (GA) per 100 g in the case of spontaneous fermentation and to 151.11 and 198.73 mg GA/100 g in the case of sourdoughs inoculated with L. casei and L. plantarum, respectively. While the treatment yielded positive effects on FODMAP modulation and antioxidant activity, it is crucial to acknowledge its impact on some organoleptic properties, such as aroma and flavor, which, despite good overall bread quality, have changed as a result of prolonged fermentation time. The study results indicate that choosing specific bacterial species and controlling fermentation time can effectively reduce FODMAPs and boost antioxidants. These findings contribute to the understanding of sourdough-based interventions in bread production, offering insights for the development of healthier and nutritionally improved wheat bread products.

Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms.

Rye flour is used as the main ingredient of sourdough bread, which has technological and gastronomic benefits and increased nutritional value. The transformations observed during fermentation and baking may enable the conversion or degradation of rye dietary fiber carbohydrates built mainly of arabinoxylans, fructans, and ß-glucans. This study aimed to determine the dynamics of the changes in the contents of complex carbohydrates in sourdoughs inoculated with potential probiotic microorganisms as well as the polysaccharide composition of the resulting bread. Sourdoughs were inoculated with the potential probiotic microorganisms Saccharomyces boulardii, Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, and Bacillus coagulans, and spontaneous fermentation was performed as a control. Samples of the sourdoughs after 24 and 48 h of fermentation and of bread obtained with these sourdoughs were analyzed for the content of individual dietary fiber components. The present study demonstrated that the treatments applied contributed to an increased total content of arabinoxylans in the breads, and the inoculation of the sourdoughs with the potential probiotic strains improved their solubility in water. The use of the S.boulardii strain may seem prospective as it allowed for the greatest reduction in fructans in the rye bread. Rye sourdough bread is an attractive source of dietary fiber and can be modified for different nutritional needs.

Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains.

With a suitable milling system, it is achievable to produce wholegrain flours that match the granulation and technological properties of refined flours while maintaining a complete nutritional profile. This process also minimizes the generation of additional industrial waste. This study aimed to characterize wholemeal flours with a fine granulation size of less than 160 µm: wheat (MWF), rye (MRF), spelt (MSF), barley (MBF), buckwheat (MBWF), and sorghum (MSGF). For comparison, the plain wheat flour type 530 (T530) was analyzed. The flours were assessed in terms of their chemical compositions and alpha amylase activities (the Falling Number assay), pasting properties (amylograph and a Rapid Visco Analyser (RVA)), water absorption using a farinograph, and technological quality based on their water (WRC) and sodium carbonate solvent retention capacity (SRC) profiles. Among the micronized wholemeal flours, wheat flour (MWF) exhibited the highest nutritional value, greatest water absorption, and highest final gelatinization temperature, but had the lowest energy value, carbohydrate content, water SRC, and sodium carbonate SRC. Wholemeal rye flour (MRF) displayed the lowest nutrient content and the highest amylolytic activity, water absorption, and sodium carbonate SRC. The plain wheat flour type 530 (T530) had the lowest water absorption. Special buckwheat flour (MBWF) showed the highest energy value due to its elevated carbohydrate content, along with the lowest sugar and TDF contents, amylolytic activity, and pasting temperature.

Rheological Characteristics of Model Gluten-Free Dough with Plantago Seeds and Husk Incorporation.

The seeds and husk of Plantago origin are rich source of dietary fiber known for its medicinal use. Despite the use of both Plantago psyllium and Plantago ovata products due to their physicochemical and nutritional properties, only the effects of Plantago ovata husk have been studied. Their structure-forming properties may positively affect gluten-free bread quality only if an adequate dough hydration is used. The aim of the work is to analyze the effect of different Plantago products: Plantago psyllium seeds and Plantago ovata seeds and husk in quantities of 3, 6 and 9% share on the rheological profile of model gluten-free dough and bread and bread's technological quality and shelf-life. The rheological parameters of the dough were determined with Mixolab protocols and uniaxial deformation test. Bread quality and its textural profile analysis after cooling and storage were determined. The addition of Plantago psyllium seeds weakened the dough. All additives contributed to a reduction in starch retrogradation, bread hardness and water loss during baking, and to the improvement of the doughs' resistance to extension, dough energy and bread yield. This influence is strongest when the Plantago ovata husk was used. However, the consumer acceptance of the tested breads was low and, in this respect, the breads with the addition of seeds of both Plantago psyllium and ovata were considered to be better than the husk.

Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough.

Inoculation of sourdough allows the fermentation medium to be dominated by desired microorganisms, which enables determining the kinetics of the conversion of chemical compounds by individual microorganisms. This knowledge may allow the design of functional food products with health features dedicated to consumers with special needs. The aim of the study was to assess the dynamics of transformations of fermentable oligosaccharide, disaccharide, monosaccharide and polyol (FODMAP) compounds from wheat flour as well as their antioxidant activity during inoculated and spontaneous sourdough fermentation. The FODMAP content in grain products was determined by the fructan content with negligible amounts of sugars and polyols. To produce a low-FODMAP cereal product, the fermentation time is essential. The 72 h fermentation time of L. plantarum-inoculated sourdough reduced the FODMAP content by 91%. The sourdough fermentation time of at least 72 h also positively influenced the content of polyphenols and antioxidant activity, regardless of the type of fermentation. The inoculation of both L. plantarum and L. casei contributed to a similar degree to the reduction in FODMAP in sourdough compared to spontaneous fermentation.

Potential valorization of Cornelian cherry (Cornus mas L.) stones: Roasting and extraction of bioactive and volatile compounds.

This study aimed to characterize the antioxidant potential, bioactive and volatile compounds of the stones from fruits of Cornus mas. Both fresh and roasted stones show a high antioxidant potential (166.48-509.74 µmol TE/g dw stones), which significantly depends on the cultivars. The roasted stones preserved 43.6% (DPPH; 'Raciborski') to 97.2% (FRAP; 'Alesha') of the antioxidant activity of the non-roasted stones. In the stones, two iridoids and ellagic acid were determined. During roasting, loganic acid remained stable, whereas cornuside was completely degraded. The analyses showed a 30-fold increase in the concentration of ellagic acid and in the formation of two of its derivatives. The major aroma compound of the roasted stones was furfural, but we also identified 18 pyrazine derivatives. This study is the first attempt to valorize Cornelian cherry stones via roasting. The roasted stones can be a coffee substitute, or aromatic and bioactive additions to cereal coffees.

Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry.

The aim of the present study was to determine the impact of Saskatoon powder addition on phytochemical parameters, biological activity, and nutritional value of wheat bread. Supplementation increased phenolics content up to 72% in the bread with 6% powder content. This increase was reflected in the improved antioxidative properties of breads, especially after their supplementation with the microencapsulated additives (an increase by 93% in the bread enriched with 6% of powder covered with maltodextrin). The in vitro digestion released the antioxidative compounds, leading to higher bioaccessibility of the breads enriched with the microencapsulated powders. The highest inhibition of activities of cyclooxygenase 1 and -2, as well as amylase and glucosidase was recorded for the breads enriched with the additive microencapsulated with maltodextrin and inulin. Thus, Saskatoon berry powders, especially the microencapsulated ones, may be used as functional components in designing innovative bakery products.

Improvement of Health-Promoting Functionality of Rye Bread by Fortification with Free and Microencapsulated Powders from Amelanchier alnifolia Nutt.

This study established the appropriate amounts of a functional Saskatoon berry fruit powder in fortified rye bread acceptable to consumers and determined the potential relative bioaccesibility of bioactive compounds exhibiting antioxidant activity, and enzymatic in vitro inhibitory activity against lipoxygenase, cyclooxigenase-1, cyclooxigenase-2, acetylcholinesterase, pancreatic lipase α-glucosidase, and α-amylase, as well as the relative digestibility of nutrients. The content of polyphenolic compounds and antioxidant capability were strongly, positively correlated with the content of the functional additive. The highest phenolics content and antioxidant activity were determined in the products enriched with the powders microencapsulated with maltodextrin (an increase by 91% and 53%, respectively, compared with the control). The highest overall acceptability was shown for the products with 3% addition of the functional additive, regardless of its type. The simulated in vitro digestion released phenols (with the highest bioaccessibility shown for anthocyanins) and enhanced the antioxidant activity of rye bread. In turn, the microencapsulation contributed to the improvement in the relative bioaccesibility of antioxidant compounds. Bread fortification led to an increased inhibitory activity against α-amylase, α-glucosidase, and lipoxygenase. Furthermore, the additive microencapsulated with maltodextrin and inulin improved the capacity to inhibit the activities of pancreatic lipase and cyclooxigenase-2. The results presented allowed concluding that the powders from Saskatoon berry fruits, especially microencapsulated ones, may be a promising functional additive dedicated for the enrichment of rye bread.

Technological Methods for Reducing the Content of Fructan in Wheat Bread.

Irritable bowel syndrome (IBS) is a functional disorder of the gastrointestinal system. Adherence to a low-FODMAP (fermenting oligosaccharides, disaccharides, monosaccharides, and polyols) diet may be one of the solutions in this case. The major FODMAP carbohydrates found in wheat bread are fructans. The objective of this study was to produce wheat bread with a reduced fructans content. Breads were made from light and whole grain flour obtained from common wheat using two methods of dough development-I-stage method with the use of yeast, and II-stage method with the use of yeast and sourdough with a pure culture of Lactobacillus plantarum. Four different fermentation times were tested-60, 90, 120, and 150 min. Afterwards, quality attributes (loaf volume, crust and crumb color, and sensory properties) of the produced breads were evaluated, and the fructans content was determined. The results demonstrated that all the factors influenced the quality of wheat breads, as well as their fructans content. Breads made with the II-stage method and light flour had a lower content of fructans, which was decreased in breads along with extending the time of dough fermentation. The greatest impact on fructans content decrease in wheat bread was ascribed to the use of light flour, the II-stage method of dough development coupled with a dough fermentation time prolongation to 150 min.

Antioxidant activity of rye bread enriched with milled buckwheat groats fractions.

BACKGROUND: Buckwheat, despite its broad nutritional benefits, is still not widely appreciated grain. It contains a protein with preferred amino acid composition and it is a valuable source of micronutrients and vitamins of the B group and vitamin E. Moreover, buckwheat groats have a high amount of polyphenols, including flavonoids and flavones. Eating rye bread is beneficial due to its high content of dietary fiber, phenolic acids and characteristic taste and aroma. Therefore, the use of rye flour and buckwheat mill products for bread may allow obtaining a product of high nutritional value and flavor. OBJECTIVE: The aim of the study was to evaluate the influence of buckwheat products addition and baking process on the antioxidant properties of rye-buckwheat blends and breads. MATERIAL AND METHODS: Experimental material was rye flour type 580 and buckwheat flour, wholegrain flour and bran obtained by grinding buckwheat groats. Buckwheat products share was 20 and 35%. The control was the rye flour. In the rye-buckwheat blends and bread loaves, the contents of selected flavonoids by HPLC method, total polyphenols content by Folin-Ciocalteu method and the antioxidant activity by the DPPH˙ radical scavenging method were determined. RESULTS: Buckwheat bran was significantly richer in total polyphenols, rutin, quercetin, orientin and isoorientin than other buckwheat products and rye flour. Bread after baking contained similar amount of total polyphenols and quercetin and have a comparable ability to scavenge 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH˙) than the corresponding blends. Baking process negatively affected the amount of rutin, orientin and isoorientin. CONCLUSIONS: The use of buckwheat bran as a replacement for wheat flour in bread significantly increases its nutritional value. The process of baking unequally affects the content of particular groups of antioxidant compounds.