In Vitro Human Gastrointestinal Digestibility and Colonic Fermentation of Wheat Sourdough and Yeast Breads.

Bread can vary in textural and nutritional attributes based on differences in the bread making process (e.g., flour type, fermentation agent, fermentation time). Four bread recipes (BRs) made with sourdough preferments (BR1, white flour; BR2, whole grain flour) or regular yeast breads (BR3, white flour; BR4, whole grain flour) were evaluated for texture, digestibility, and their effect on the metabolic activity and composition of the gut microbiota using texture profile analysis (TPA) coupled with in vitro upper gastrointestinal (GIT) digestion and colonic fermentation (Colon-on-a-plate™ model), using fecal samples from eight healthy human donors. TPA revealed significantly higher values for hardness, fracturability, gumminess, and chewiness, and significantly lower values for springiness, cohesiveness, and resilience with whole grain versus white breads (all