A recent development in the understanding of carbohydrates and wellness has been in the findings that fructans and lactulose are able to nourish probiotic (“friendly”) bacteria in foods. Paseephol, T., Small, D. and Sherkat, F. (2007; 2008). The formation of resistant starch in sourdough bread formulations has also been described (Sullivan 2017:; Buddrick;, Jones;, Hughes;, Kong; and Small., 2015). Another use of carbohydrates of low molecular weight is as protectants during the microencapsulation of useful bacteria (Khem, Woo, Small, Chen, & May., 2015).
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