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Figure 1. Fructose, DP 2–7 FOS, and DP >7 FOS content of sourdough (35 g water; 35 g flour). p < 0.05 (c), p < 0.01 (b), and p < 0.0001 (a) indicate significant differences from the control. (A) Wheat sourdough; 4 °C; W700. (B) Wheat sourdough
Figure 6. Figure 1. Fructose, DP 2–7 FOS, and DP >7 FOS content of sourdough (35 g water; 35 g flour). p < 0.05 (c), p < 0.01 (b), and p < 0.0001 (a) indicate significant differences from the control. (A) Wheat sourdough; 4 °C; W700. (B) Wheat sourdough; 10 °C; W700. (C) Rye sourdough; 4 °C; R960. (D) Rye sourdough; 10 °C; R960.

Beschreibung

Fructose, DP 2–7 FOS, and DP &gt;7 FOS content of sourdough (35 g water; 35 g flour). p &lt; 0.05 (c), p &lt; 0.01 (b), and p &lt; 0.0001 (a) indicate significant differences from the control.

More Figures from This Paper

Statistical analysis from research investigating FODMAP Fingerprinting of Bakery Products and Sourdoughs, comparing treatment groups and control conditions.

Figure 7

Statistical analysis from research investigating FODMAP Fingerprinting of Bakery Products and Sourdoughs, comparing treatment groups and control conditions.

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Arabinose, glucose, maltose, and mannitol contents of sourdough. (A) Wheat sourdough; 4 °C; W700.

Figure 8

Arabinose, glucose, maltose, and mannitol contents of sourdough. (A) Wheat sourdough; 4 °C; W700.

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Graphical representation of outcomes in a study of FODMAP Fingerprinting of Bakery Products and Sourdoughs, highlighting trends observed across experimental conditions.

Figure 9

Graphical representation of outcomes in a study of FODMAP Fingerprinting of Bakery Products and Sourdoughs, highlighting trends observed across experimental conditions.

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Quantitative data from a study on FODMAP Fingerprinting of Bakery Products and Sourdoughs, presenting measured outcomes relevant to the investigation of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) are associated with digestive disorders and with d.

Figure 10

Quantitative data from a study on FODMAP Fingerprinting of Bakery Products and Sourdoughs, presenting measured outcomes relevant to the investigation of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) are associated with digestive disorders and with d.

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Figure 6

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Source Paper

FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction through Fermentation.

Foods (Basel, Switzerland) (2021)

PMID: 33921672

DOI: 10.3390/foods10040894

Cite This Figure

![Figure 6: Fructose, DP 2–7 FOS, and DP &gt;7 FOS content of sourdough (35 g water; 35 g flour). p &lt; 0.05 (c), p &lt; 0.01 (b), and p &lt; 0.0001 (a) indicate significant differences from the control.](https://pdfs.citedhealth.com/figures/33921672/181.png)

> Source: Johannes Pitsch et al. "FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment." *Foods (Basel, Switzerland)*, 2021. PMID: [33921672](https://pubmed.ncbi.nlm.nih.gov/33921672/)
<figure>
  <img src="https://pdfs.citedhealth.com/figures/33921672/181.png" alt="Fructose, DP 2–7 FOS, and DP &gt;7 FOS content of sourdough (35 g water; 35 g flour). p &lt; 0.05 (c), p &lt; 0.01 (b), and p &lt; 0.0001 (a) indicate significant differences from the control." />
  <figcaption>Figure 6. Fructose, DP 2–7 FOS, and DP &gt;7 FOS content of sourdough (35 g water; 35 g flour). p &lt; 0.05 (c), p &lt; 0.01 (b), and p &lt; 0.0001 (a) indicate significant differences from the control.<br>  Source: Johannes Pitsch et al. "FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment." <em>Foods (Basel, Switzerland)</em>, 2021. PMID: <a href="https://pubmed.ncbi.nlm.nih.gov/33921672/">33921672</a></figcaption>
</figure>

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