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Fermentation technologies for improved nutritional quality and digestibility of wheat products
This project aims to develop fermentation technologies to reduce levels of adverse components in wheat and to improve tolerance of wheat products. The main objectives of this project include the reduction of FODMAPs in wheat and wheat bread by fermentation with food-grade lactobacilli and quantification of trypsin amylase inhibitors and wheat agglutinins in wheat and wheat bread fermented with addition of enzyme-active malt and lactobacilli.view all