Food Science & Technology Project: Sourdough Bread for IBS Study

This project report investigates the potential benefits of sourdough bread for individuals with Irritable Bowel Syndrome (IBS), a common digestive disorder. The report provides background information on IBS and the history of bread, highlighting the unique characteristics of sourdough bread compared to white bread, particularly its fermentation process and lower gluten content. It references a study that examined the effects of gluten-free diets on IBS symptoms, suggesting that gluten may contribute to intestinal irritation. The report details the differences in composition and nutrient values between sourdough and white bread, emphasizing the potential advantages of sourdough for those with IBS. The document concludes by underscoring the importance of diet in managing IBS symptoms. Desklib provides access to this project and other resources for students studying nutrition and food science.

References
Burnett, P.J. and Burnett, J., 2013. Plenty and Want: a
social history of food in England from 1815 to the present
day. Routledge.
Cauvain, S.P. ed., 2012. Breadmaking: improving quality.
Elsevier.
Galle, S., Schwab, C., Dal Bello, F., Coffey, A., Gänzle,
M.G. and Arendt, E.K., 2012. Influence of in-situ
synthesized exopolysaccharides on the quality of gluten-
free sorghum sourdough bread. International journal of
food microbiology, 155(3), pp.105-112.
Gobbetti, M., Rizzello, C.G., Di Cagno, R. and De
Angelis, M., 2014. How the sourdough may affect the
functional features of leavened baked goods. Food
microbiology, 37, pp.30-40.
Rizzello, C.G., Coda, R., Mazzacane, F., Minervini, D. and
Gobbetti, M., 2012. Micronized by-products from
debranned durum wheat and sourdough fermentation
enhanced the nutritional, textural and sensory features of
bread. Food Research International, 46(1), pp.304-313.
Vazquez–Roque, M.I., Camilleri, M., Smyrk, T., Murray,
J.A., Marietta, E., O'Neill, J., Carlson, P., Lamsam, J.,
Janzow, D., Eckert, D. and Burton, D., 2013. A controlled
trial of gluten-free diet in patients with irritable bowel
syndrome-diarrhea: effects on bowel frequency and
intestinal function. Gastroenterology, 144(5), pp.903-911.
Development of popularity
• In later years bread earned tremendous importance
in human life that in God’s prayers, in Royal kitchen
bread started being served with every meal.
• It was scientifically proven that bread is a
wholesome carbohydrate rich food source that
provides enough energy to start an active day.
• Further, the introduction of mechanized slicing
occurred in the year 1917, when the first mechanized
slicer for bread was generated
• Furthermore around this century, people discovered
the chemicals that reduced the long fermentation
period of bread and confined it within 8 to 10 hours
Background Information
History of bread:
• Bread is one of the grains that has been cultivated by
humans from the pre-historic ages (Burnett and
Burnett 2013).
• The processing of sourdough bread started
accidentally in Mesopotamia and Egypt when people
started making a paste of wheat so that it can be
flattened and stored in a form of flat bread (Cauvain
2012).
• When yeast was accidentally introduced into the
dough, the dough started leaveningg, hence the
process was invented which we still used in bread
making.
What is IBS syndrome
•Irritable bowel syndrome or IBS is a digestive disorder
in which the large intestine is affected (Jeffery et al.
2012).
•This disorder can become very chronic if the diet and
nutrition of the person affected is not controlled. The
signs and symptoms of IBS involves abdominal pain,
bloating, cramping, constipation, diarrhea and it can be
managed by controlling lifestyle, diet, stress (Mullin et
al. 2014).
•Diet is an important aspect of IBS as this disorder is a
functional abnormality instead physical abnormality and
as each individual is allergic to any food product,
consumption of that food can lead to irritable bowel
syndrome
What is sourdough bread
• The sourdough bread is considered as the healthiest
bread among all kinds as it contains lactic acid
(Gobbetti et al. 2014).
• This bread is fermented in the presence of
lactobacillus and yeast and due to which the taste and
composition of this bread varies from the white bread
fermented in the presence of baker’s yeast.
• This composition was invented in Egypt nearly in
1500 BC and is one of the oldest forms of bread
dough making process (Galle et al. 2012).
• The yeast used in the making of sourdough bread is
named as wild yeast and is resistant to acid formation
thereby in combination to lactobacillus it helps to
leaven the dough prior to baking process (Rizzello et
al. 2012)
Difference between sourdough and white bread
• Sourdough bread is made up of flour, water and salt
and the difference between a white bread and
sourdough bread is the baking process
• For the fermentation process, the sourdough bread is
left for fermentation with wild yeast for days and
after the leavening process the breads are beaked, and
therefore, the lactic acid and fermentation process,
helps to lower the gluten content of the bread
• While discussing the nutrient values, it should be
mentioned that the total fat in white bread is 2.4g in
which mono saturated, poly saturated and saturated
fatty acids are present
• Whereas, the sourdough bread is composed of 6 gram
of protein, 2 gram of fat and 32 gram of
carbohydrate.
USAGE OF SOURDOUGH BREAD FOR PEOPLE WITH IBS
Name of the presenters, name of the module
Why sourdough should be used in IBS
The first research by Vazquez–Roque et al. (2013) made
the participants of two groups with gluten free as well as
gluten added diet. It was seen that gluten is responsible for
inducing innate immunity as it enhances the concentration
of TNF alpha, GM CSF and interleukin factor 10 which are
potential inducer of irritation in large intestine of patients
with IBS
This study determined the effectiveness of gluten free or
less carbohydrate food by inducting the process for 4 long
weeks and the randomized control trial process helps to
understand the nature of carbohydrate in generating
irritation in people with IBS.