COURTIN, Christophe,STRUYF, Nore,THEVELEIN, Johan,VERSTREPEN, Kevin
申请号：
AU2018317774
公开号：
AU2018317774A1
申请日:
2018.08.14
申请国别(地区):
AU
年份:
2020
代理人:
摘要：
The invention relates to the use of inulinase for reducing FODMAP (Fermentable oligo-, di-, monosaccharides and polyols) content in wholemeal bread or whole-meal dough. The invention further relates to wholemeal yeast fermented bread with a FODMAP content of maximum 0.2 gram fructans per 50 g of bread on dry matter base. The invention relates to methods of preparing a wholemeal yeast fermented bread with reduced FODMAP content, comprising the steps of mixing wholemeal and inulinase into a dough, allowing the dough to ferment and baking the dough. The invention further relates to methods of preparing a wholemeal dough with reduced FODMAP content in a wholemeal dough, comprising the steps of mixing wholemeal and inulinase into a dough, allowing the dough to ferment. Yeasts such as
