Influence of wheat variety and dough preparation on FODMAP content in breads – a scientific study

Blog-Post_10-2020_EN

In a previous blog article we have already explained the meaning of the acronym FODMAPs (Fermentable, Oligo, Di, Monosaccharides and Polyols), whose excessive consumption has relevant negative health effects, such as irritable bowel syndrome. If you have not read it, we will be happy to link to the page here. This month we return with more interesting information on this topic.  

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