Could This Ingredient Make People Eat Bread Again?

A new enzyme allows bakers to make low FODMAP bread and other products.

Bakers now have an easier way into the growing market of low-FODMAP baking, with a natural way to lower fructan levels in bread products.

Baked goods that promote gut well-being are becoming more and more popular. And while gluten-free foods may be getting most of the spotlight, low-FODMAP food is making a name for itself as well. FODMAPs are fermentable short-chain carbohydrates that are hard to digest, found in wheat and rye as well as some other food groups.

For many, FODMAPs trigger symptoms like bloating and discomfort. Many of the sufferers have Irritable Bowel Syndrome (IBS). Currently, around 15% of the Western world has IBS and many more have a self-diagnosed “sensitive stomach.”  This is the same population who are going wheat-free because it makes them feel better. Low-FODMAP foods are a dietary solution for these people, and also for those suffering from non-celiac wheat sensitivity. While FODMAP is not linked to celiac disease, many people who choose to go “wheat-free” will see the same benefits from low-FODMAP diet. So a substantial proportion of population has real needs for low-FODMAP products to increase their well-being and comfort.

Why are low-FODMAP products a great space for bakers?

Because you can bake low-FODMAP bread without taking out wheat from your recipe since the issues are linked to only a part of the wheat: fructan. And because wheat is included in the recipe, low-FODMAP wheat bread has a superior and natural taste, aroma and texture—a great advantage compared to gluten-free bread.

Unlike wheat-free diets, FODMAPs do not need to be entirely cut out of a diet. So reducing the fructan intake even by half is often enough. In fact, fructan is actually good food for gut microbes and you shouldn’t completely go without.

And now there is the first enzyme solution for low-FODMAP baking

Fazer, a Finland-based food company, has discovered fructanase, an enzyme with unique features, and developed it into Fazer LOFO™ improver. This innovation breaks down the fructan of wheat and rye to more easily digestible units during the baking process. These smaller units are not upsetting to the stomach.

Fazer LOFO™ significantly lowers fructan in breads. With 1% dosage (calculated from flour) you reduce FODMAP content by more than 50% and with 3% dosage by 85% compared to normal wheat bread with the same recipe and baking process.

This enzyme originates from rye sourdough used in Fazer’s first low-FODMAP rye bread. The sourdough harbours a specific lactobacili that contains the enzyme with the ability to break down the fructan. Fazer LOFO™ improver is suitable for different types of bread and does not change the taste or other key properties of a final product. It is as easy to use as any bread improver. Just add 1–3% of flour weight to the recipe and bake your bread as you are used to. Plus it’s a clean label, non-GMO ingredient.

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2018-12-10T05:21:10+00:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Carson decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Carson regularly on the BAKED In Science podcast solving baking problems or talking about her obsession with bread on the Pitching a Loaf podcast.

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