A longer mixing time makes the bread more compatible
The so-called belly swelling is a mass phenomenon. More and more people suffer from indigestion, a tingling in the stomach and a swollen abdomen. A study indicates that our daily bread can be a (co-) polluter. But bread as such is not the main responsibility, but the way of preparation. In any case, this is shown by a study.
People with a swollen abdomen have problems with bread consumption. Consumption often leads to severe flatulence. Scientists at the University of Hohenheim have now discovered in a study that a longer mixing time degrades difficult to digest in bread and prevents swelling. This makes bread more compatible with people with an irritable bowel. It makes no difference, from which grain the bread was baked. The important thing is simply the type of production. The researchers published the results of their study in the journal "ScienceDirekt".
Traditional baked bread gets patients with irritable bowel much better
If we make bread dough using the traditional method and leave it for a long time, this process destroys the most indigestible FODMAP sugars, the authors explain. This also works with normal wheat bread. So it is not the grain that determines compatibility, but the way it is made, the experts add. This traditionally cooked bread is much better for many patients with irritable bowel.
Many people in Germany suffer from irritable bowel syndrome
From a so-called irritable bowel syndrome we understand a group of functional intestinal diseases. The syndrome affects many people in Germany. Up to 50 percent of visits to the gastroenterologist are due to these intestinal diseases, the scientists explain. The researchers hypothesize that 12% of people in Germany suffer from irritable bowel syndrome. Patients often have abdominal cramps, abdominal bloating, constipation and diarrhea. The exact causes of this are still unknown. However, many sufferers note that consumption of wheat bread increases symptoms, the authors say.
What helps in irritable bowel syndrome?
For example, doctors advise people who can relieve symptoms of irritable bowel syndrome that occur through yoga. It is also important to follow a healthy diet. So psyllium should also help irritable bowel syndrome. If the pain is too strong, cumin oil body pads can reduce pain.
The so-called FODMAPs cause swelling
But what exactly could trigger these complaints? The so-called FODMAPs are composed of sugars composed of up to fourteen different sugar molecules, the researchers explain. These compounds cannot be sufficiently degraded in the small intestine of patients with the affected irritable bowel. For this reason, FODMAPs are largely undigested in the large intestine of those affected. In the large intestine they then form large amounts of hydrogen, carbon dioxide and methane. This process therefore leads to painful flatulence, experts say
Bread made from the most digestible original cereals?
Over the years, people with an irritable bowel have become increasingly likely to tolerate bread made from ancient grains much better. These so-called ancient cereals include, for example, monococcus, durum, spelled and spelled. What could be the reason? The so-called ancient cereals perhaps contain less than the so-called FODMAPs? A team of researchers from the University of Hohenheim analyzed the FODMAP content of different cereals. The result of this study was surprising, explains Jochen Ziegler of the University of Hohenheim.
Ancient crops contain only a few FODMAPs
The so-called ancient grain is no longer compatible. Scientists have discovered that grains such as spelled, hard and spelled actually contain lower levels of FODMAP. However, the differences are not large enough to alleviate the discomfort of many irritable bowel patients. Surprisingly, Einkorn contained even more FODMAP than normal wholemeal bread, the researchers add.
Decisive for digestibility is the travel time of the dough
The results of FODMAP levels in cereals have not clarified. Why then are ancient cereal breads more compatible? Researchers have begun to study the preparation of bread dough more closely. Especially the so-called travel time of traditional methods of producing baked bread interested scientists. For this reason, they analyzed the dough with different walking times. These doughs rest for one, two, four or even four and a half hours, the authors explain.
Longer past times than dough result in fewer FODMAPs in the dough
It became immediately clear in this investigation: the longer a dough is allowed, the less the FODMAPs are left afterwards. Today, most industrial bakeries bake their pieces of pasta after only one hour, explains the senior author Reinhold Carle. At this time, however, based on the measurements of the study, most of the FODMAPs are contained in the mix. Instead, if the dough has rested for four and a half hours, even the soft wheat dough contains only ten percent of the low molecular weight sugar, scientists say.
Traditional preparation with advantages
The results show that the cereals used are not critical. The type of pasta preparation seems to be more important. The traditional preparation of the bakery industry means that the ingredients cause the bread to break into bread, explains Carle. Therefore, patients with irritable bowel better tolerate these types of traditional bread.
Advantages of slow cooking
However, the so-called "slow cooking" has even more advantages. The slower preparation increases the quality of the bread. The flavors contained in these types of bread simply unfold better, the authors say. Furthermore, a longer walking time causes the dough to release more zinc and iron into a bio-erodible form. This fact is another advantage of traditional bread. These positive health benefits also help people without an irritable bowel syndrome, experts add. (As)
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