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Influence of sourdough microflora on the levels of carbohydrates affecting intestinal health in doughs and bakery products
Project
Project code: MRI-GE-08-2021-47
Contract period: 01.01.2022
- 31.12.2024
Purpose of research: Applied research
At the Institute for Cereal Safety and Quality (GE), sourdough-based baked goods are produced using different sourdough cultures. The FODMAP spectrum is analyzed at the GE. In collaboration with the Institute of Physiology and Biochemistry of Nutrition (PBE), samples of these pastries will be subjected to artificial digestion and the resulting composition of the relevant carbohydrates still present and their degradation products in the GE will be determined. The aim is to identify correlations between grain types, sourdough cultures used and possible improved digestibility of baked goods.
Section overview
Subjects
- Physiology of Nutrition
- Food Chemistry
- Food Processing
