Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health

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dc.contributor.authorRibet, Léa
dc.contributor.authorDesalles, Robin
dc.contributor.authorClement, Héliciane
dc.contributor.authorNyhan, Laura
dc.contributor.authorBaptista, Nathália Trunckle
dc.contributor.authorwang, Yaqin
dc.contributor.authorArendt, Elke
dc.contributor.authorDurand-Dubief, Mickael
dc.contributor.funderLesaffre Institute of Research and Technology at Lesaffre International (Marcq-en-Baroeul, France)
dc.date.accessioned2026-10-19T15:25:01Z
dc.date.available2026-10-19T15:25:01Z
dc.date.issued2026-05-21
dc.description.abstractFermentation is a traditional food process that has been used for ages, notably contributing to the production of bread, one of the main staple foods. The aim of this review is to explore how fermentation may be leveraged to enhance the digestibility and nutritional value of bread, addressing potential gastrointestinal disorders related to its consumption. Emerging gastrointestinal disorders such as non-celiac gluten or wheat sensitivity and irritable bowel syndrome (IBS) are discussed, highlighting the complex and often poorly understood, nature of these conditions involving both physiological and psychological aspects. Yeasts and lactic acid bacteria used in the bread making process can positively influence bread characteristics through the enhancement of mineral bioaccessibility or the reduction of triggering components like gluten and FODMAPs, especially when selecting microorganisms with targeted properties. However, the characterization and selection of these microorganisms require further standardization, and the clinical implications need to be firmly established as the strength of the evidence remains insufficient. The review also discusses the potential for fermentation to generate beneficial metabolites, such as exopolysaccharides (EPS) and short-chain fatty acids (SCFA). While these compounds show promise, their actual content, stability, and bioavailability in baked bread require further investigation. Overall, fermentation appears as a versatile transformative tool for the creation of digestible and nutritionally enhanced bread. Yet well-designed human studies are needed to substantiate the clinical benefits and better define the conditions where modification through fermentation may provide gastrointestinal health advantages.en
dc.description.versionPublished Version
dc.format.extent18
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid1777596
dc.identifier.authororcidRibet, Léa
dc.identifier.authororcidDesalles, Robin
dc.identifier.authororcidClement, Héliciane
dc.identifier.authororcidNyhan, Laura§0000-0002-5839-6103
dc.identifier.authororcidBaptista, Nathália Trunckle
dc.identifier.authororcidwang, Yaqin
dc.identifier.authororcidArendt, Elke§0000-0001-8414-7701
dc.identifier.authororcidDurand-Dubief, Mickael
dc.identifier.citationRibet, L, Desalles, R, Clement, H, Nyhan, L, Baptista, N T, wang, Y, Arendt, E & Durand-Dubief, M 2026, 'Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health', Frontiers in Nutrition, vol. 13, 1777596, pp. 1-18. https://doi.org/10.3389/fnut.2026.1777596
dc.identifier.doi10.3389/fnut.2026.1777596
dc.identifier.endpage18
dc.identifier.issn2296-861X
dc.identifier.startpage1
dc.identifier.urihttps://hdl.handle.net/10468/19460
dc.identifier.volume13
dc.language.isoen
dc.publisherFrontiers Media SA
dc.relation.urihttps://www.scopus.com/pages/publications/105043267067
dc.rights© 2026, Ribet, Dessalles, Clement, Nyhan, Baptista, Wang, Arendt and Durand-Dubief. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
dc.rights.accessrightsopen access
dc.rights.licensenameAttribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.statusPeer reviewed
dc.subjectFODMAPs
dc.subjectCereals
dc.subjectDough
dc.subjectFermentation
dc.subjectGastrointestinal health
dc.subjectGluten
dc.subjectLactic acid bacteria
dc.subjectYeast
dc.subject[FoodNutritionalSciences]
dc.subject[APCMicrobiome]
dc.titleFermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal healthen
dc.typeReview
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