Fructans, water-soluble fibre and fermentable sugars in bread and pasta made with ancient and modern wheat.

Gélinas, P., McKinnon, C.M., and Gagnon, F. (2016). "Fructans, water-soluble fibre and fermentable sugars in bread and pasta made with ancient and modern wheat.", International Journal of Food Science and Technology, 51(1), pp. 555-564. doi : 10.1111/ijfs.13022  Access to full text

Abstract

The aim of this study was to determine wheat constituents in bread and pasta that might result in intestinal gas production. Fructans, water-soluble arabinoxylans, arabinogalactan proteins and fermentable sugars were followed in bread and pasta made with ancient (Khorasan wheat; emmer) and modern wheats (common wheat; durum). After fermentation for 180 min, 80% of fructans were eliminated and higher levels of fructose than glucose accumulated in bread dough supplemented with sucrose. Whole-grain Khorasan wheat and emmer flours inhibited yeast fermentative activity. Half of fructans, arabinogalactan proteins and sugars were washed out in cooking water for pasta. Water-soluble wheat arabinoxylans increased in bread and cooked pasta. With very low levels (0.3–0.8%, dry basis), fructans in cooked pasta and, in particular, long-fermentation bread prepared with modern or ancient wheat would unlikely act as major gas-forming triggers of gastrointestinal discomfort associated with noncoeliac gluten sensitivity.

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