The Sourdough School

Baking eating and sharing bread to improve physical and mental health

Using a robust evidence-based baking protocol combining the evidence of thousands of years of baking with modern clinical insights, we offer comprehensive training to bakers and healthcare professionals, providing students with the tools to use baking in everyday practice as a wellness intervention.
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640 - ‘Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects’. Frontiers In Microbiology. 9, 1972

Reference Number: 640

Year: 2018

Authors: Leidiane A., A. Menezes, Fabio Minervini, Pasquale Filannino, Maria L., S. Sardaro, Monica Gatti, and Juliano De Dea Lindner

Link: Link to original paper

Health: IBS

Nutrition: Fibre

Intolerance & Sensitivity: FODMAPS

Summary

Fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) are an heterogeneous group of compounds that can be poorly digested and may have a range of effects on gastrointestinal processes. FODMAPs are found in a wide variety of foods, including bread. FODMAPs’ intake is associated with the onset of symptoms of irritable bowel syndrome (IBS). On the other hand, some FODMAPs contribute to the healthy maintenance of intestinal microbiota. Volume increase of bread dough commonly relies on the use of two biological leavening agents, sourdough and baker’s yeast and, in some cases, a combination of both.

Scope and Approach: The main objective of this review is to discuss the association between FODMAPs and IBS, beneficial effects of FODMAPs on healthy subjects and potential impact of biological leavening agents on FODMAPs content of bread.

Key Findings and Conclusion: Given that yeasts and lactic acid bacteria, the dominant microorganisms in sourdough, may degrade FODMAPs, it would be possible to modulate the FODMAPs concentration in bread, thus positively affecting consumers’ health.

Significance of the study:

In this study, researchers show that sourdough fermentation may be able to degrade fructans, a type of FODMAP that can trigger IBS symptoms. As such, it is suggested that sourdough may be an effective method to create bread that is tolerated by those with the condition.

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All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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