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Figure 3. Arabinose, glucose, maltose, and mannitol contents of sourdough. (A) Wheat sourdough; 4 °C; W700. (B) Wheat sourdough; 10 °C; W700. ( ) Rye sourdough; 4 °C; R960. (D) Rye sourdough; 10 °C; R960.
Figure 8. Figure 3. Arabinose, glucose, maltose, and mannitol contents of sourdough. (A) Wheat sourdough; 4 °C; W700. (B) Wheat sourdough; 10 °C; W700. ( ) Rye sourdough; 4 °C; R960. (D) Rye sourdough; 10 °C; R960.

Description

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

More Figures from This Paper

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.

Figure 6

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.

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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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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 8

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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 8: Arabinose, glucose, maltose, and mannitol contents of sourdough. (A) Wheat sourdough; 4 °C; W700.](https://pdfs.citedhealth.com/figures/33921672/219.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/33921672/219.png" alt="Arabinose, glucose, maltose, and mannitol contents of sourdough. (A) Wheat sourdough; 4 °C; W700." />
  <figcaption>Figure 8. Arabinose, glucose, maltose, and mannitol contents of sourdough. (A) Wheat sourdough; 4 °C; W700.<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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