Integrated Strategy for Low-FODMAP Bread Formulation: Selection of Wheat Flours and Microbial Starter

Irritable bowel syndrome (IBS) symptoms are often triggered by the consumption of fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs), which are widely found in cereal-based foods, dairy products, fruits, legumes, and vegetables. Among these, cereal-based products are one of the main dietary sources of fructans. Consequently, low-FODMAP dietary strategies have gained increasing attention as an effective approach for managing IBS symptoms. This study adopted an integrated strategy based on the parallel selection of low-FODMAP flours and the screening of lactic acid bacteria (LAB) and yeasts, with the aim of identifying the best-performing flour and microbial starter to support the of low-FODMAP bread formulation. Sixteen soft and durum wheat flours were characterized for fructan content, chemical, physical, and rheological properties, revealing marked variability among the samples and highlighting the importance of raw material selection. Together, 150 LAB and 7 commercial yeasts were evaluated for their ability to modulate fructans, fructose, glucose and mannitol during 24 h model-dough fermentation. Most strains promoted substantial reduction in FODMAP levels, with variability depending on microorganisms, inoculum concentration, and fermentation time. Overall, the findings of this study provide a foundation for subsequent investigations focused on the development and characterization of low-FODMAP bread using the selected flour-starter combinations.