Logo of the Information System for Agriculture and Food Research

Information System for Agriculture and Food Research

Information platform of the Federal and State Governments

Studies on the degradation or conversion of FODMAP and fructans in wheat and rye doughs and pastries made from them

Project

Food and consumer protection

This project contributes to the research aim 'Food and consumer protection'. Which funding institutions are active for this aim? What are the sub-aims? Take a look:
Food and consumer protection


Project code: MRI-GE-08-2019-38
Contract period: 01.01.2019 - 31.12.2024
Purpose of research: Experimental development

According to studies, FODMAPs, which are also found in cereals with sometimes high contents, are suspected of causing irritable bowel syndrome. The project deals with investigations of the extent to which dough preparation (fermentation, sourdough microflora) in the production of wheat and rye baked goods has an influence on the FODMAP content. The aim of the research is to develop processing methods for the production of more digestible baked goods for consumers affected by IBS.

show more show less

Subjects

Framework programme

BMEL Frameworkprogramme 2008

Advanced Search