Longer dough walking times make bread more tolerable
Many patients with an irritable bowel have health problems when eating bread. Sufferers often experience severe flatulence after eating bread. But now there is good news for all irritable bowel patients. There is actually a way to make bread more tolerable. Researchers found that prolonged dough walking time can break down hard-to-digest sugar in bread. This process also prevents bloating.
People with an irritable bowel have problems eating bread. Consumption often leads to severe flatulence. Scientists from the University of Hohenheim have now found in an investigation that a longer dough walking time breaks down hard-to-digest sugar in bread and prevents flatulence. This makes the bread more tolerable for people with an irritable bowel. It makes no difference what grain the bread is baked from. What is important is simply the type of manufacture. The researchers published the results of their study in the journal "ScienceDirekt".
Traditionally baked bread is much better for irritable bowel patients
If we make the bread dough using the traditional method and leave it there for a particularly long time, this process will break down most of the indigestible FODMAP sugar, the authors explain. This also works with normal wheat bread. So it is not the type of grain that determines the tolerance, but the type of production, the experts add. This traditionally baked bread is much better for many irritable bowel patients.
Many people in Germany suffer from irritable bowel syndrome
We understand a so-called irritable bowel syndrome to be a group of functional bowel diseases. The syndrome affects many people in Germany. Up to 50 percent of visits to the gastroenterologist can be attributed to these intestinal diseases, the scientists explain. The researchers speculate that twelve percent of people in Germany suffer from irritable bowel syndrome. Sufferers often have abdominal cramps, bloating, constipation and diarrhea. However, the exact causes of this are still unknown. However, it can be observed in many sufferers that the symptoms are exacerbated by the consumption of wheat bread, the authors say.
What helps with irritable bowel syndrome?
For example, doctors advise people that yoga can help alleviate the symptoms of irritable bowel syndrome. It is also important to follow a healthy diet. Psyllium is also said to help with irritable bowel syndrome. If pain occurs too much, caraway oil body pads can reduce the pain.
So-called FODMAPs cause bloating
But what exactly could trigger these complaints? So-called FODMAPs are sugar compounds that consist of up to fourteen different sugar molecules, the researchers explain. These compounds cannot be sufficiently broken down in the small intestine of the affected irritable bowel patients. For this reason, FODMAPs enter the colon of the affected person largely undigested. They then produce large amounts of hydrogen, carbon dioxide and methane in the large intestine. This process then leads to painful flatulence, say the experts
Bread from ancient cereals more digestible?
Over the years, people with an irritable bowel have reported more and more that they tolerate bread from ancient grain much better. These so-called ancient grains include, for example, einkorn, durum, spelled and emmer. What could be the reason for this? Maybe so-called ancient cereals simply contain less of the so-called FODMAPs? A team of researchers from the University of Hohenheim have now analyzed the FODMAP content of various types of grain. The result of this study was surprising, explains Jochen Ziegler from the University of Hohenheim
Primal cereals contain only slightly fewer FODMAPs
The so-called ancient grain is by no means more tolerable. The scientists found that cereals like spelled, durum and emmer actually contain lower amounts of FODMAPs. However, the differences are not large enough to alleviate the symptoms of many irritable bowel patients. Amazingly, einkorn contained even more FODMAPs than normal bread wheat, the researchers add.
The walking time of the dough is decisive for the digestibility
The results of the levels of FODMAPs in the cereals did not bring clarity. So why are breads made from ancient grain better tolerated? The researchers began to examine the preparation of the bread dough more closely. The scientists were particularly interested in the so-called walking time of the traditional production methods for baked bread. For this reason, they analyzed doughs with different walking times. These doughs rested for either one, two, four, or even four and a half hours, the authors explain.
Longer dough walking times result in fewer FODMAPS in the dough
It quickly became clear in this study: the longer a dough is allowed to go, the fewer FODMAPs remain afterwards. In today's world, most large bakeries bake their dough pieces after an hour, explains senior author Reinhold Carle. At this point, most of the FODMAPs are contained in the dough after the measurements of the examination. If the dough instead rested for four and a half hours, even the dough made from bread wheat contained only ten percent of the low-molecular sugar, the scientists say.
Traditional preparation with advantages
The results make it clear that the cereals used are apparently not really decisive. The type of dough preparation seems to be more important. The traditional preparation of the bakery trade means that the constituents in the bread have already been broken down by the time they are baked, explains Carle. That is why irritable bowel patients tolerate such traditionally baked breads better.
Advantages of slow baking
So-called “slow baking” has other advantages. The slower preparation increases the quality of the bread. The contained flavors of such bread simply develop better, the authors say. In addition, a longer walking time means that more zinc and iron are released in the dough in a biologically usable form. This fact is another advantage of traditional breads. These added values, which are positive for our health, also help people without irritable bowel syndrome, the experts add. (as)