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. 2022 Jun 10;66:10.29219/fnr.v66.8472. doi: 10.29219/fnr.v66.8472

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© 2022 Miriam Marín-Sanz et al.

This is an Open Access article distributed under the terms of the Creative Commons Attribution 4.0 International License, allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

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Fig. 5 — Total gluten and fructan intakes (g/150 g bread) for each bread. Mean value for each section is represented with black-dashed lines. Low-FODMAP cut-off value for bread wheat is denoted by the blue-dashed line (0.3) (27). Gluten intake was calculated as follows: gluten (ppm) × 150 bread (g) × 10E-6 × (1-water content [%]). Fructans intake was calculated as follows: fructan content (g/100 g FW bread) × 150 bread (g)/100 g. FW: fresh weight·, P ~ 0.05; ***, P < 0.001. Statistical significances were calculated by t-test and Mann–Whitney test for parametric and non-parametric data, respectively.