ArticleFoods (Basel, Switzerland)2019
Technological Methods for Reducing the Content of Fructan in Wheat Bread.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
13 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Nutritional benefits of sourdoughs: A systematic review.Advances in nutrition (Bethesda, Md.) · 2023Pooled it
- Integrated Strategy for Low-FODMAP Bread Formulation: Selection of Wheat Flours and Microbial Starter.Foods (Basel, Switzerland) · 2026Article
- Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health.Frontiers in nutrition · 2026Review
- The FODMAP-Reducing Potential of Sourdough-DerivedFood science & nutrition · 2025Article
- Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread.Foods (Basel, Switzerland) · 2025Article
- Sourdough Bread Quality: Facts and Factors.Foods (Basel, Switzerland) · 2024Review
- Article
- The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread.Foods (Basel, Switzerland) · 2023Article
- Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives.Foods (Basel, Switzerland) · 2023Review
- Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms.Molecules (Basel, Switzerland) · 2023Article
- Assessment of the Starch-Amylolytic Complex of Rye Flours by Traditional Methods and Modern One.Materials (Basel, Switzerland) · 2021Article
- FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction through Fermentation.Foods (Basel, Switzerland) · 2021Article
- FODMAP Intake in Spanish Population: Open Approach for Risk Assessment.International journal of environmental research and public health · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
Abstract
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
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.