Rye plays a significant role in the nutritional culture of Europe however rye-based products are high in FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols). Tailored fermentation during sourdough production seems to be a viable option for FODMAP decrease while increasing bioactive profile. This study aimed to investigate the influence impact of fermentation time and bacterial strains on the antioxidative activity, FODMAPs, and quality attributes of rye bread. The novelty of this research lies in its comprehensive approach to optimizing the fermentation process for enhanced nutritional value and consumer acceptability of rye bread.

Rye flour, Lacticaseibacillus casei and Lactiplantibacillus plantarum were utilized. Flour quality, including rheological properties, was assessed using AACC methods. Bacterial cultures were propagated, leavens and sourdoughs were produced using bacterial starters, and bread baked. And used for breadmaking. Sourdough pH, bread volume, color, polyphenol content, antioxidative activity, and FODMAP compounds and consumer acceptance were evaluated.

Results showed that the longer fermentation times both bacterial strains inoculums had significant impact on rye bread. Longer fermentation led to increased antioxidative activity and reduced FODMAP compounds. Controlled fermentation, especially inoculated with L. casei and L. plantarum, enhanced antioxidative activity and reduced FODMAP compounds in rye bread, while maintaining quality.