Development of low FODMAP gluten free sourdough bread : a thesis presented in partial fulfillment of requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand
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Date
2021
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Massey University
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Abstract
In recent years, an increasing number of people have been diagnosed with gastrointestinal (GI)
related diseases associated with the ingestion of foods containing gluten, including bread (Muir
et al., 2019). Coeliac disease (CD) and non-coeliac gluten or wheat sensitivity (NCGS/NCWS) are frequently diagnosed GI immune-mediated systemic disorders triggered by gluten ingestion, which affect about 1 % and 6 % of the global population, respectively (Dickey & Kearney, 2006; Picarelli et al., 2013). Irritable bowel syndrome (IBS) is another group of functional bowel disorder induced by altered bowel habits. IBS constitutes the majority of health problems associated with GI symptoms, affecting approximately 11 % of the general population (Lovell & Ford, 2012). Crohn’s disease is an inflammatory bowel disease (IBD) that can affect any part of GI tract and may cause symptoms similar to IBS such as diarrhea, abdominal pain and
cramping (Gibson & Shepherd, 2005).
Gluten is the major storage protein found in cereal grains (e.g., wheat, barley, rye) (Arendt et al., 2008), but it contains toxic gliadin peptides fraction that trigger the T cell-mediated immune response of patients with CD (Sollid & Khosla, 2005), and the innate immune response of patients with NCGS (Sapone et al., 2009). Fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) which are naturally present in daily food sources, are also dietary triggers of GI symptoms for patients with GI-related disorders (Muir et al., 2019). As FODMAPs are indigestible and unabsorbed, they can reach the colon and cause water to be dragged into the gut lumen due to osmotic stress (Gibson et al., 2007). The carbohydrates are rapidly fermented by the gut bacteria and produce substantial amounts of gas resulting in luminal distension, which is the major cause of many IBS symptoms (Barrett et al., 2010;
Halmos et al., 2014). The only available treatment for people suffering from CD and NCGS or NCWS is strict adherence to a lifelong gluten-free (GF) diet (Bascuñán et al., 2017). A low FODMAP-diet has
been effectively used to reduce the GI symptoms of IBS and Crohn’s disease patients (Gearry et al., 2009; Gibson & Shepherd, 2009; Staudacher et al., 2011). Recent studies started to combine a GF-diet with a low FODMAP-diet to help patients with gluten-related GI disorders gain better control of their symptoms and avoid complications associated with these disorders (Roncoroni et al., 2018; Roncoroni et al., 2019). Thus, there is an opportunity to develop well-tolerated low FODMAP GF products suitable for affected patients, which can be used as part of a holistic dietary therapy for management of these GI-related diseases.
Bread is one of the most frequently consumed food products, but it is also the major dietary source of disease-activating components, such as gluten and FODMAPs (Laatikainen et al., 2016). Rising consumer demands for GF breads is correlated with the increase of people diagnosed with GI-related disorders. However, GF breads usually have low crumb volume and have a rapid staling rate due to the absence of gluten (Gallagher, Gormley & Arendt, 2003; Naqash et al., 2017). Gluten is the major factor contributing to the structural properties of baked products and provides viscoelastic properties to the dough and unique features for baking
performance (Arendt et al., 2008). For this reason, numerous studies have focused on the development of GF formulations to improve the overall quality and nutritional characteristics of GF breads (Gallagher et al., 2004; Moroni, Dal Bello & Arendt, 2009; Arendt & Moroni, 2013; Oshea et al., 2014; Nionelli & Rizzello, 2016).
Sourdough fermentation is the oldest leavening technology dating back to ancient Egypt (Chavan & Chavan, 2011). It is still widely applied in modern baking industries due to its effectiveness in improving the quality of bread products, and unique sourdough aroma and flavour (Gobbetti, 1998; Arendt et al., 2007; Corsetti & Settanni, 2007). In recent decades, particular interest has been given to using sourdough to produce palatable GF breads, as sourdough fermentation can improve textural properties, generate aromatic and flavour compounds, retard bread staling, extend shelf life and enhance the nutritional values of GF breads (Moroni, Dal Bello & Arendt, 2009; Vogelmann et al., 2009; Nionelli & Rizzello, 2016).
The FODMAP content of bread depend on the types of ingredients and grains used within the bread formulation (Biesiekierski et al., 2011). Development of low FODMAP bread can be achieved by using low FODMAP ingredients (such as GF flours and ingredients) (Ispiryan, Zannini & Arendt, 2020), and through longer yeast fermentation to degrade fructans into glucose and fructose by the enzyme invertase (Lammens et al., 2009). Additionally, sourdough fermentation represents a novel technology for making low FODMAP bread as it contains specific strains of Lactobacillus, utilises a prolonged fermentation time and creates a favorable
acidic environment for enzymatic activities of yeasts and lactic acid bacteria (LAB), which can promote the degradation of FODMAPs within the breads (Teixeira et al., 2012; Knez, Abbott & Stangoulis, 2014; Gänzle, 2015; Ziegler et al., 2016; Struyf et al., 2017; Loponen & Gänzle, 2018).
To the authors knowledge, no previous study has investigated the effects of sourdough fermentation on FODMAPs in GF breads and the quality characteristics of low FODMAP GF sourdough bread. Therefore, this research was aimed to quantify FODMAPs in seven commercial GF breads (three conventional GF breads and four GF sourdough breads) produced by a local company in New Zealand, and to reduce the levels of FODMAPs in existing GF sourdough bread containing the highest levels of FODMAPs by reformulating and using retard proofing (fermentation at refrigeration temperature). The effects of sourdough fermentation on the FODMAP degradation and the characteristics of low FODMAP GF sourdough breads were
studied with the following objectives. Objectives:
1. To quantify FODMAPs (including total fructans) in seven commercial GF breads (three conventional GF breads and four GF sourdough breads) produced by a local company in New Zealand using high-performance anion-exchange chromatography with pulse amperometric detector (HPAEC-PAD) and enzymatic assay;
2. To reduce the levels of FODMAPs in existing GF sweet potato sourdough bread through reformulation and using retard proofing (fermentation at refrigeration temperature);
3. To investigate the effects of sourdough fermentation on the microbiological and physico-chemical characteristics, and the FODMAPs of GF sourdough starter during propagation;
4. To investigate the effects of different formulations and fermentation processes on the microbiological and physico-chemical characteristics, and the FODMAPs of bread dough samples (before and after proofing) and bread samples of GF sweet potato sourdough breads; And,
5. To investigate the effects of different formulations and fermentation processes on the baking characteristics and sensory properties of GF sweet potato sourdough breads.
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Figures 2 & 3 (= Aarnikunnas, 2006 Figs 1 & 2) were removed as the publication is subject to copyright regulations. Figure 4 is re-used under a Creative Commons Attribution 3.0 Unported License (CC-BY).