{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Shewry PR"],"funding":["Biotechnology and Biological Sciences Research Council"],"pagination":["131710"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC8759010"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["374"],"pubmed_abstract":["Wholemeal flours from blends of bread wheat, emmer and spelt were processed into bread using yeast-based and sourdough fermentation. The bread wheat flour contained significantly higher concentrations of total dietary fibre and fructans than the spelt and emmer flours, the latter having the lowest contents. Breadmaking using sourdough and yeast systems resulted in changes in composition from flour to dough to bread including increases in organic acids and mannitol in the sourdough system and increases in amino acids and sugars (released by hydrolysis of proteins and starch, respectively) in both processing systems. The concentrations of fructans and raffinose (the major endogenous FODMAPs) were reduced by yeast and sourdough fermentation, with yeast having the greater effect. Both systems "],"journal":["Food chemistry"],"pubmed_title":["Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes."],"pmcid":["PMC8759010"],"funding_grant_id":["BBS/E/C/000I0250"],"pubmed_authors":["Proos Z","Longin CFH","Brouns F","Gilissen L","Evans J","Plummer A","Andersson AAM","Philip van Straaten J","Wood AJ","Mumm R","America AHP","van den Broeck HC","Kuiper P","Shewry PR","Jonkers D","Lovegrove A","Ward JL"],"additional_accession":[]},"is_claimable":false,"name":"Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes.","description":"Wholemeal flours from blends of bread wheat, emmer and spelt were processed into bread using yeast-based and sourdough fermentation. The bread wheat flour contained significantly higher concentrations of total dietary fibre and fructans than the spelt and emmer flours, the latter having the lowest contents. Breadmaking using sourdough and yeast systems resulted in changes in composition from flour to dough to bread including increases in organic acids and mannitol in the sourdough system and increases in amino acids and sugars (released by hydrolysis of proteins and starch, respectively) in both processing systems. The concentrations of fructans and raffinose (the major endogenous FODMAPs) were reduced by yeast and sourdough fermentation, with yeast having the greater effect. Both systems ","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Apr","modification":"2025-04-04T19:57:54.657Z","creation":"2025-04-04T19:57:54.657Z"},"accession":"S-EPMC8759010","cross_references":{"pubmed":["34891089"],"doi":["10.1016/j.foodchem.2021.131710"]}}