Bakery product with reduced fodmap content

Abstract

The invention relates to a method for preparing a bakery product, comprising preparing a dough comprising a cereal flour, a fructanase and a thermostable amyloglucosidase and baking the dough to obtain a bakery product and a bakery product comprising rye flour or a mixture of rye flour and one or more other flours, the bakery product further comprising: - at most about 0.5 g of fructose in excess of glucose per 100 g of dry weight bakery product; - at most about 1 g of a total of fructan, stachyose and raffinose per 100 g of dry weight of the bakery product; and - at most about 1.3 g of polyols per 100 g of dry weight of the bakery product.

Description

[0001]P133995PC00 Title: Bakery product with reduced FODMAP content The invention relates to a bakery product with low Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols (FODMAP) content, a composition for reducing the FODMAP content in a bakery product and a method for producing such bakery product. FODMAPs constitute a group of sugars and sugar alcohols that are not completely digested or absorbed in our intestines. Examples of FODMAPS include fructan, fructose in excess of glucose, polyols, stachyose and raffinose. When FODMAPs reach the small intestine, they move slowly, attracting water. When they pass into the large intestine, FODMAPs are fermented by gut bacteria, producing gas as a result. The extra gas and water cause the intestinal wall to stretch and expand. Because people with irritable bowel syndrome (IBS) have a highly sensitive gut, ‘stretching’ the intestinal wall causes exaggerated sensations of pain and discomfort. There is evidence that subjecting patients suffering from IBS to a diet that is low in FODMAPs is effective in managing gastrointestinal symptoms (Halmos et al. 2014 Gastroenterology 146:67-75). Many food ingredients, including cereals such as wheat and rye, contain a substantial amount of FODMAPs, in particular fructan. This puts patients suffering from IBS at risk of developing symptoms when consuming these food ingredients. While these food ingredients are common in regular diets, avoidance thereof may be cumbersome. This is in particular the case for bakery products, such as bread, prepared from cereals that are high in FODMAPs. Although alternatives exist in the form of gluten-free bread (which are often also low in FODMAPs), these types of bread typically deviate substantially in terms of sensoric properties from bread prepared from cereal flour such as wheat flour. There is thus a need for preparing bakery products and in particular bread, that is low in FODMAP content whilst still close in terms of sensoric appeal to a comparable bakery product that is high in FODMAP. WO 2017 / 220864 describes low FODMAP alternative baked goods wherein fructans in cereal products were enzymatically converted into fructose, thereby reducing the fructan content, but increasing fructose content thereof. It is further described that the excess fructose concentration (vs glucose concentration) is easy to tackle with food recipe or meal formulations. However, it was found that the method described in WO 2017 / 220864 is not suitable to prepare low FODMAP bakery products at a wide range of (dough) ingredients and baking conditions. In particular, the method described in WO 2017 / 220864 was only found to be effective for bakery products wherein the initial FODMAP content was already relatively low. There is thus a need for a more versatile method for preparing low FODMAP bakery products, while maintaining satisfactory sensory and textural properties, that is suitable for a wide range of bakery conditions, such as high initial FODMAP content of the dough, and broad compatibility with other dough ingredients, such as yeasts, enzymes and other FODMAP containing dough ingredients, in particular fructan or fructose containing dough ingredients. The inventors realized that a bakery product with low FODMAP content may be prepared using a combination of a thermostable amyloglucosidase and a fructanase, in particular an inulinase. With this combination of enzymes, FODMAP content could be reduced to levels sufficiently low such that they are suitable for consumption by FODMAP-sensitive subjects using a wide range of bakery conditions and (dough) ingredients. Accordingly, the invention relates to a method for preparing a bakery product, comprising preparing a dough comprising a cereal flour, a fructanase and a thermostable amyloglucosidase and baking the dough to obtain a bakery product. Summary of the invention The invention relates to a method for preparing a bakery product, comprising preparing a dough comprising a cereal flour, a fructanase and a thermostable amyloglucosidase and baking the dough to obtain a bakery product, preferably wherein the dough comprises a total FODMAP content of at least 3 wt.%,preferably at least 2.5 wt.%, more preferably at least 1.2 wt.%, based on the total dry weight of the dough and / or wherein the dough comprises a fructan content of at least 3 wt.%, preferably at least 2.5 wt.%, more preferably at least 1.1 wt.%, based on the total dry weight of the dough. Preferably, the invention relates to a method wherein the dough comprises rye flour or a mixture of rye flour and one or more other flours and / or wherein the dough comprises at least 20 wt.% of rye flour, based on the total content of cereal flour. Preferably, in a method according to the invention, the thermostable amyloglucosidase has residual activity of at least 50% after 10 minutes at 70 °C, as determinable with the method as described in Example 3. Preferably, the invention relates to a method, wherein said thermostable amyloglucosidase is selected from Novamyl BestBite®, Goldcrust®, A. Niger CR-1, A. Niger CR-2, A. Niger RE5, A. Niger RE15, A. Niger SRE15, A. Niger THS8, thermostable amyloglucosidase having an amino acid sequence as shown in SEQ ID NO: 2 or SEQ ID NO: 3 or functional derivatives thereof, preferably wherein the thermostable amyloglucosidase is Novamyl BestBite®. The invention further relates to a bakery product, preferably obtainable by a method according to any one of the preceding claims, comprising rye flour or a mixture of rye flour and one or more other flours, wherein said mixture comprises at least 20 wt.% of rye flour, based on the total content of flour, the bakery product further comprising: - at most about 0.5 g, preferably at most 0.15 g of fructose in excess of glucose per 100 g of dry weight bakery product; - at most about 1 g, preferably at most 0.3 g of a total of fructan, stachyose and raffinose per 100 g of dry weight of the bakery product; and - at most about 1.3 g, preferably at most 0.4 g of polyols per 100 g of dry weight of the bakery product. Preferably, in a bakery product according to the invention, the content of the total of fructan, stachyose, raffinose, fructose in excess of glucose, mannitol and sorbitol is at most 0.5 g per 100 g of dry weight bakery product, preferably at most 0.2 g per 100g of dry weight bakery product and / or the content of glucose is at least 0.2 g per 100 g dry bakery product. Preferably, a bakery product according to the invention is selected from breads, such as loaf breads, bagels, buns, rolls, croissants, baguettes, pretzels, brioches, crumpets and flatbreads; dessert cakes, such as pound cakes, sponge cakes, chiffon cakes, genoise cakes, cake muffins, brownies, cheesecakes, and angel cakes; pastries, pies, cookies flour tortillas and pizza’s, preferably wherein said bakery product is a bread, in particular a loaf bread. The invention further relates to a composition for reducing the Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols (FODMAP) content in bread, comprising a fructanase and a thermostable amyloglucosidase. The invention further relates to a bakery product according to the invention or the composition according to the invention for use in a method of treatment or prevention of irritable bowel syndrome. The invention further relates to a dough or a pre-mix comprising the composition according to the invention and rye flour or a mixture of rye flour and one or more other flours. The invention further relates to a use of a thermostable amyloglucosidase for preparing a bakery product, preferably a bread, wherein said bakery product is characterized in having: - at most about 0.5 g of fructose in excess of glucose, preferably at most about 0.15 g fructose in excess of glucose, per 100 g of dry bakery product; - at most about 1 g of a total of fructan, stachyose and raffinose, preferably at most about 0.4 g of a total of fructan, stachyose and raffinose, per 100 g of dry bakery product; - at most about 1.3 g of polyols, preferably at most about 0.2 g of polyols, per 100 g of dry bakery product. Figures Figure 1: FODMAP levels of rye / wheat breads using the combination of enzymes as defined according to the invention compared to control and reference breads. Detailed description The term “or” as used herein means “and / or” unless specified otherwise. The term “a” or “an” as used herein means “at least one” unless specified otherwise. The term “essential(ly)” is generally used herein to indicate that it has the general character or function of that which is specified. When referring to a quantifiable feature, this term is in particular used to indicate that it is more than 90 %, more in particular more than 95 %, even more in particular more than 98 % of the maximum that feature. The term ‘essentially free’ is generally used herein to indicate that a substance is not present (below the detection limit achievable with analytical technology as available on the effective filing date) or present in such a low amount that it does not significantly affect the property of the product that is essentially free of said substance or that it is present in such a low amount (trace) that it does not need to be labelled on the packaged product that is essentially free of the substance. In practice, in quantitative terms, a product is usually considered essentially free of a substance, if the content of the substance is 0 - 0.1 wt.%, in particular 0 - 0.01 wt.%, more in particular 0 - 0.005 wt.%, based on total weight of the product in which it is present. The term “about” in relation to a value generally includes a range around that value as will be understood by the skilled person. In particular, the range is from at least 10 % below to at least 10 % above the value, more specifically from 5 % below to 5 % above the value. When referring to a “noun” (e.g. a compound, an additive etc.) in singular, the plural is meant to be included, unless specified otherwise. The term “Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols (FODMAP)” as used herein refer to a group of mono-, di-, oligosaccharides and polyols which, when consumed by a human being, are not completely absorbed or metabolized before reaching the small intestines, thereby causing pain and discomfort in subjects diagnosed with Irritable Bowel Syndrome (IBS). Examples of FODMAPS include fructans, stachyose, raffinose, lactose, fructose in excess of glucose, sorbitol and mannitol, and lactose. As used herein, the term “fructan” is generally understood in the art to refer to a naturally occurring oligomer or polymer comprising a fructose backbone. Fructans can be classified as inulin-type when the fructose units are linked via β(2,1) glycosidic bonds, levan-type when the fructose units are linked via β(2,6) glycosidic bonds or gramminan-type when the fructose units in the backbone are predominantly linked via β(2,6) glycosidic bonds with β(1,2) linked banches. The terminal end of fructan may optionally comprise a glucose moiety linked by a bond of the type Fruc(β(2-1α)Glc. Optionally, a fructan may comprise a glucose unit in an internal position of the oligomer or polymer, which fructans are usually referred to in the art as neo-levan or neo-inulin, depending on the type of gycosidic bonds. As used herein, fructans comprising 10 units of fructose or less is typically referred to as fructooligosaccharide. As used herein, the term “polyol” refers to an organic compound composed of carbon (C), water (H), and oxygen (O) atoms, which comprises at least three hydroxyl groups. Typically a polyol as used herein contains at most 10 hydroxyl groups, preferably at most 8 hydroxyl groups, usually around 5 or 6 hydroxyl groups. Preferably, as used herein said polyols are selected from mannitol and sorbitol. As used herein, the term “fructanase” refers to an enzyme that is capable of hydrolyzing the β-1,2 bonds from fructan. As used herein, the term “amyloglucosidase” or “glucoamylase” (EC 3.2.1.3) refers to an enzyme that is capable of hydrolyzing the α-1,4 glycosidic bonds from the non-reducing ends of starch to produce β-D-glucose. Amyloglucosidase from A. Niger comprises two functional domains, an N-terminal catalytic domain (residues 1–470, 55kDa) and a C-terminal granular starch binding domain (SBD; residues 509–616, 12kDa). The two domains are joined by a bulky, heavily O-glycosylated linker (residues 471–508, 13 kDa), composed primarily of serine and threonine residues. The sequence is shown in SEQ ID NO: 1. Native amyloglucosidase from A. Niger is commercially available, e.g. under the tradename GA 300 from Sunson. As used herein, the term “thermostable amyloglucosidase” or “thermostable glucoamylase” in the context of the present application, refers to an amyloglucosidase that has a higher thermal stability compared to wildtype amyloglucosidase G1 from A. Niger as reference amyloglucosidase (Uniprot accession number P69328; SEQ ID NO: 1). Thermal stability is determinable by assessing residual amyloglucosidase activity after incubation of an amyloglucosidase solution (10-50 mg / mL) in 0.1 M sodium acetate buffer at a pH of 5.5, at a temperature of interest as determinable with a method as described in Example 3. Herein, an amyloglucosidase is defined as thermostable if residual activity after said treatment is at least 10%, more preferably at least 20%, even more preferably at least 30%, even more preferably at least 40%, even more preferably at least 50%, even more preferably at least 60%, even more preferably at least 70%, even more preferably at least 80%, even more preferably at least 90%, even more preferably at least 95%, even more preferably at least 96%, even more preferably at least 97%, even more preferably at least 98%, even more preferably at least 99%, most preferably is still 100% of the original activity, before subjecting to the treatment. The term “functional derivative” as used herein refers to a derivative of an enzyme or nucleotide, comprising substantially the same functional activity, compared to the control enzyme or nucleotide. Typically, a functional derivative refers to an enzyme or nucleotide that has at least 90%, more preferably at least 91%, even more preferably at least 92%, even more preferably at least 93%, even more preferably at least 94%, even more preferably at least 95%, even more preferably at least 96%, even more preferably at least 97%, even more preferably at least 98% or most preferably at least 99% sequence identity compared to the reference enzyme or reference nucleotide. The term “functional activity” in relation to an enzyme refers to the catalytic activity of the enzyme and is determined using a suitable assay known in the art. For example, the functional activity of an exo-inulinase may be determined using the method described in Example 4 of WO 2017 / 220864. The functional activity of an amyloglucosidase is determinable using the method described in Example 3. “Functional activity” in relation to a nucleotide refers to the ability of said nucleotide to express a functional protein, i.e. a protein with functional activity, which may be determined as described herein above. As used herein, "percentage of sequence identity" means the value determined by comparing two optimally aligned sequences over a comparison window. For optimal alignment of the two sequences the two sequences are preferably compared over the full length of the shortest of the two sequences. If a polypeptide or polynucleotide is compared to a reference sequence, i.e. a bait sequence, the portion of the polynucleotide or polypeptide sequence in the comparison window may comprise an addition or a deletion (i.e., a gap) as compared to the reference sequence (which does not comprise an addition or a deletion). The percentage is calculated by determining the number of positions at which an identical nucleic acid base or amino acid residue occurs in both sequences to yield the number of matched positions, dividing the number of matched positions by the total number of positions in the window of comparison, and multiplying the result by 100 to yield the percentage of sequence identity. The sequence identity between two nucleotide or amino acid sequences is determinable using the needle program of Emboss needle (https: / / www.bioinformatics.nl / cgi-bin / emboss / needle; Rice et al., 2000. The European Molecular Biology Open Software Suite, 16(6):277), using gap opening penalty of 10 and a gap extension penalty of 0.5. The term “dough” as used herein refers to a mixture of dough ingredients in amounts suitable for preparing a bakery product. The dough ingredients to be used depend on the bakery product to be prepared. E.g. typical dough ingredients for preparing bread include flour, water, salt and yeast. Sweet bakery products further typically comprise one or more sweeteners, such as sugar or a sugar-replacer, e.g. sucralose or acesulfame potassium. Typically, a dough is kneadable or pourable at 25 °C and atmospheric pressure. Upon heating of the dough for a sufficient amount of time a bakery product is obtained that is a solid food product, i.e. no longer kneadable or pourable. The invention relies on the insight that the combination of two or more enzymes, in particular one or more fructanase and one or more thermostable amyloglucosidase, offers a versatile solution to preparing low FODMAP bakery products, applicable at a wide range of manufacturing conditions. The cutoff values to classify as low FODMAP product have been clinically established as described by Varney et al., Journal of Gastroenterology and Hepatology, 2017; 32 (Suppl.1): 53-61). Herein a food product is defined as “low FODMAP” if it contains, per standard serving size: -less then 0.3 g of a total of fructans, stachyose and raffinose; -less than 0.4 g of a total polyols; -less than 0.15 g of excess fructose, wherein excess fructose = fructose – glucose. -less than 1 g of lactose. Herein, a “standard serving size” of a bakery product, in particular bread, is defined as 50 g, having a moisture content of about 40%. Accordingly, a bakery product is classified as “low FODMAP” if it contains: -less then 1 g of a total of fructans, stachyose and raffinose, per 100 g dry bakery product; -less than 1.3 g of a total of polyols, in particular sorbitol and mannitol, per 100 g dry bakery product; and -less than 0.5 g of excess fructose per 100 g dry bakery product, wherein excess fructose = fructose – glucose. Preferably, said bakery product further contains less than 3.3 g of lactose per 100 g dry bakery product. Accordingly, the invention relates to a method for preparing a bakery product comprising preparing a dough comprising a cereal flour, a fructanase and a thermostable amyloglucosidase and baking the dough to obtain a bakery product. Preferably, the dough comprises a total FODMAP content, preferably a fructan content, of at least 0.3 wt.%, preferably at least 0.4 wt.%, more preferably at least 0.5 wt.%, even more preferably at least 0.7 wt.%, even more preferably at least 0.8 wt.%, even more preferably at least 0.9 wt.%, even more preferably at least 1 wt.%, even more preferably at least 1.1 wt.%, even more preferably at least 1.2 wt.%, even more preferably at least 1.3 wt.%, even more preferably at least 1.4 wt.%, even more preferably at least 1.5 wt.%, even more preferably at least 1.6 wt.%, even more preferably at least 1.7 wt.%, even more preferably at least 1.8 wt.%, even more preferably at least 1.9 wt.%, even more preferably at least 2 wt.%, even more preferably at least 2.5 wt.%, even more preferably at least 2.6 wt.%, even more preferably at least 2.7 wt.%, even more preferably at least 2.8 wt.%, even more preferably at least 2.9 wt.%, even more preferably at least 3 wt.%, in particular at least 3.5 wt.%, more in particular at least 4 wt.%, even more in particular at least 4.5 wt.%, even more in particular at least 5 wt.%, even more in particular at least 5.5 wt.%, even more in particular at least 6 wt.%, even more in particular at least 6.5 wt.%, most in particular at least 7 wt.%, based on the total dry weight of the dough. Usually, the dough comprises a total FODMAP content, preferably a fructan content, of between about 0.3 wt.% and about 3.5 wt.%, preferably between about 0.5 wt.% and about 3 wt.%, even more preferably between about 0.7 wt.% and about 2.8 wt.%, most preferably about 1 and about 2.5 wt.%, based on the total weight of the dough. Preferably, said dough comprises 1 wt.% or less of a total of stachyose and raffinose or less, based on the total weight of dry dough, more preferably 0.8 wt.% or less, even more preferably 0.6 wt.% or less, even more preferably 0.5 wt.% or less, even more preferably 0.4 wt.% or less, even more preferably 0.3 wt.% or less, even more preferably 0.2 wt.% or less, even more preferably 0.1 wt.% or less, most preferably is essentially free of stachyose and raffinose. Typically, said total of stachyose and raffinose is between about 0.05 wt.% and about 0.6 wt.%, more preferably between about 0.05 wt.% and about 0.4 wt.%, even more preferably between about 0.07 wt.% and about 0.2 wt.%, most preferably between about 0.09 wt.% and about 0.15 wt.% of a total of stachyose and raffinose, based on the total weight of the dry dough. Preferably, said dough comprises 1.3 wt.% of polyols or less, in particular a total of polyols, in particular sorbitol and mannitol, based on the total dry weight of the dry dough, more preferably 1 wt.% or less, even more preferably 0.8 wt.% or less, even more preferably 0.7 wt.% or less, even more preferably 0.6 wt.% or less, even more preferably 0.5 wt.% or less, even more preferably 0.4 wt.% or less, even more preferably 0.3 wt.% or less, even more preferably 0.2 wt.% or less, even more preferably 0.1 wt.% or less, most preferably is essentially free of polyols, in particular sorbitol and mannitol. Typically, said total of polyols, in particular mannitol and sorbitol is between about 0.05 wt.% and about 1.3 wt.%, even more preferably between about 0.05 wt.% and about 0.9 wt.%, even more preferably between about 0.07 wt.% and about 0.5 wt.%, most preferably between about 0.09 wt.% and about 0.15 wt.% of a sorbitol and mannitol, based on the total weight of the dry dough. Preferably, said dough comprises 3.3 wt.% of lactose or less, based on the total dry weight of the dry dough, more preferably 3 wt.% or less, even more preferably 2.5 wt.% or less, even more preferably 2 wt.% or less, even more preferably 1.5 wt.% or less, even more preferably 1 wt.% or less, even more preferably 0.5 wt.% or less, even more preferably 0.4 wt.% or less, even more preferably 0.3 wt.% or less, even more preferably 0.1 wt.% or less, most preferably is essentially free of lactose. Typically, said content of lactose is between about 0.05 wt.% and about 3.3 wt.%, more preferably between about 0.05 wt.% and about 2 wt.%, even more preferably between about 0.07 wt.% and about 1wt.%, most preferably between about 0.09 wt.% and about 0.5 wt.% of lactose, based on the total weight of the dry dough. Cereal flour The dough comprises at least one cereal flour. Cereal flours are frequently used in most bakery products, in particular as source of starch to provide nutritional value and texture to the bakery product. However, cereal flours typically contain substantial amounts of FODMAPs, in particular substantial amounts of fructans, and optionally stachyose, raffinose and / or polyols. Preferably, the total FODMAP content, preferably the fructan content, of said cereal flour is at least 1 wt.% , more preferably at least 1.1 wt.%, even more preferably at least 1.2 wt.%, even more preferably at least 1.3 wt.%, even more preferably at least 1.4 wt.%, even more preferably at least 1.5 wt.%, even more preferably at least 1.6 wt.%, even more preferably at least 1.7 wt.%, even more preferably at least 1.8 wt.%, even more preferably at least 1.9 wt.%, even more preferably at least 2 wt.%, even more preferably aty least 2.1 wt.%, even more preferably at least 2.2 wt.%, even more preferably at least 2.3 wt.%, even more preferably at least 2.4 wt.%, even more preferably at least 2.5 wt.%, even more preferably at most 2.6 wt.%, even more preferably at most 2.7 wt.%, even more preferably at most 2.8 wt.%, even more preferably at most 2.9 wt.%, even more preferably at least 3 wt.%, even more preferably at least 3.5 wt.%, even more preferably at least 4 wt.%, even more preferably at least 4.5 wt.%, even more preferably at least 5 wt.%, even more preferably at least 5.5 wt.%, even more preferably at least 6 wt.%, even more preferably at least 6.5 wt.%, most preferably at least 7 wt.%, based on the total dry weight of the flour (mixture). Typically, the content of total FODMAPs, preferably the fructan content, in said cereal flour is at most 10 wt.%, even more preferably at most 9 wt.%, even more preferably at most 8 wt.%, even more preferably at most 7 wt.%, even more preferably at most 6 wt.%, even more preferably at most 5 wt.%, even more preferably at most 4 wt.%, even more preferably at most 3 wt.%, preferably at most 2.5 wt.%, such as at most 2 wt.%, based on the total dry weight of the flour (mixture). Preferably, said flour comprises 1 wt.% of a total of stachyose and raffinose or less, based on the total weight of dry bakery product, more preferably 0.9 wt.% or less, even more preferably 0.7 wt.% or less, even more preferably 0.5 wt.% or less, even more preferably 0.4 wt.% or less, even more preferably 0.3 wt.% or less, even more preferably 0.2 wt.% or less, even more preferably 0.1 wt.% or less, most preferably is essentially free of stachyose and raffinose. Typically, said total of stachyose and raffinose is between about 0.05 wt.% and about 1 wt.%, more preferably between about 0.05 wt.% and about 0.9 wt.%, even more preferably between about 0.07 wt.% and about 0.4 wt.%, such as between about 0.09 wt.% and about 0.2 wt.% of a total of stachyose and raffinose, based on the total dry weight of the flour. Preferably said dough comprises at least 50 wt.% of cereal flour, based on the total dry weight of the dough, more preferably at least 60 wt.% of cereal flour, even more preferably at least 65 wt.% of cereal flour, even more preferably at least 70 wt.% of cereal flour, even more preferably at least 75 wt.% of cereal flour, even more preferably at least 80 wt.% of cereal flour, even more preferably at least 85 wt.% of cereal, most preferably at least 90 wt.% of cereal flour, based on the total dry weight of the dough. The dough preferably comprises rye flour, wheat flour or a mixture of rye flour and one or more other flours, more preferably rye flour or a mixture of rye flour and one or more other flours. Said one or more other flours may in principle be any flour that is suitable for preparing a bakery product, but is preferably a cereal flour. More preferably, said one or more other flours is selected from wheat flour, spelt flour, corn flour, oat flour, barley flour, sorghum flour, buckwheat flour, millet flour, triticale flour, amaranth flour, teff flour, rice flour, quinoa flour, tapioca flour, potato flour, chickpea flour, coconut flour, almond flour, cassava flour, arrowroot flour, in particular wheat flour or spelt flour. If said dough comprises a mixture of rye flour and one or more other flour, the weight content of rye flour, based on the total content of flour, is preferably at least 20 wt.%, more preferably at least 25 wt.%, even more preferably at least 30 wt.%, even more preferably at least 35 wt.%, even more preferably at least 40 wt.%, at least 45 wt.%, even more preferably at least 50 wt.%, even more preferably at least 55 wt.%, even more preferably at least 60 wt.%, even more preferably at least 65 wt.%, even more preferably at least 70 wt.%, even more preferably at least 75 wt.%, even more preferably at least 80 wt.%, even more preferably at least 85 wt.%, even more preferably at least 90 wt.%, most preferably at least 95 wt.% of rye flour, based on the total weight of flour. Enzymes The dough further comprises one or more thermostable amyloglucosidase. Said one or more thermostable amyloglucosidase advantageously converts starch present in the dough, typically from said cereal flour, into glucose. Thereby fructose absorption in the small intestine is facilitated, and IBS symptoms related to excess fructose may advantageously be reduced. Said thermostable amyloglucosidase preferably has a residual activity of at least 80% after 10 minutes at 65 °C, more preferably at least 85% residual activity, even more preferably at least 90% residual activity, even more preferably at least 95% residual activity, in particular a residual activity of essentially 100% after 10 minutes at 65 °C in 0.1 M sodium acetate buffer at a pH of 5.5 at a concentration of about 10 to about 50 mg enzyme / mL buffer. More preferably, said thermostable amyloglucosidase preferably has a residual activity of at least 50% after 10 minutes at 70 °C, more preferably at least 55% residual activity, even more preferably at least 60% residual activity, even more preferably at least 65% residual activity, even more preferably at least 70% residual activity, even more preferably at least 75% residual activity, even more preferably at least 80% residual activity, even more preferably at least 85% residual activity, even more preferably at least 90% residual activity, even more preferably at least 95% residual activity, in particular a residual activity of essentially 100% after 10 minutes at 70 °C in 0.1 M sodium acetate buffer at a pH of 5.5 at a concentration of about 10 to about 50 mg enzyme / mL buffer. Even more preferably, said thermostable amyloglucosidase has a residual activity of at least 10% after 10 minutes at 75 °C, even more preferably at least 15%, even more preferably at least 20%, even more preferably at least 25%, even more preferably at least 30%, even more preferably at least 35%, even more preferably at least 40%, even more preferably at least 45%, even more preferably at least 50%, even more preferably at least 55% residual activity, even more preferably at least 60% residual activity, even more preferably at least 65% residual activity, even more preferably at least 70% residual activity, even more preferably at least 75% residual activity, even more preferably at least 80% residual activity, even more preferably at least 85% residual activity, even more preferably at least 90% residual activity, even more preferably at least 95% residual activity, in particular a residual activity of essentially 100% after 10 minutes at 75 °C, in 0.1 M sodium acetate buffer at a pH of 5.5 at a concentration of about 10 to about 50 mg enzyme / mL buffer. Even more preferably, said thermostable amyloglucosidase has a residual activity of at least 10% after 10 minutes at 80 °C, more preferably at least 15%, at least 20%, even more preferably at least 25%, even more preferably at least 30%, even more preferably at least 35%, even more preferably at least 40%, even more preferably at least 45%, even more preferably at least 50%, even more preferably at least 55% residual activity, even more preferably at least 60% residual activity, even more preferably at least 65% residual activity, even more preferably at least 70% residual activity, even more preferably at least 75% residual activity, even more preferably at least 80% residual activity, even more preferably at least 85% residual activity, even more preferably at least 90% residual activity, even more preferably at least 95% residual activity, in particular a residual activity of essentially 100% after 10 minutes at 80 °C, in 0.1 M sodium acetate buffer at a pH of 5.5 at a concentration of about 10 to about 50 mg enzyme / mL buffer. Even more preferably, said thermostable amyloglucosidase has a residual activity of at least 10% after 10 minutes at 85 °C, more preferably at least 15%, even more preferably at least 20%, even more preferably at least 25%, even more preferably at least 30%, even more preferably at least 35%, even more preferably at least 40%, even more preferably at least 45%, even more preferably at least 50%, even more preferably at least 55% residual activity, even more preferably at least 60% residual activity, even more preferably at least 65% residual activity, even more preferably at least 70% residual activity, even more preferably at least 75% residual activity, even more preferably at least 80% residual activity, even more preferably at least 85% residual activity, even more preferably at least 90% residual activity, even more preferably at least 95% residual activity, in particular a residual activity of essentially 100% after 10 minutes at 85 °C, in 0.1 M sodium acetate buffer at a pH of 5.5 at a concentration of about 10 to about 50 mg enzyme / mL buffer. Even more preferably, said thermostable amyloglucosidase has a residual activity of at least 10% after 10 minutes at 90 °C, even more preferably at least 15%, even more preferably at least 20%, even more preferably at least 25%, even more preferably at least 30%, even more preferably at least 35%, even more preferably at least 40%, even more preferably at least 45%, even more preferably at least 50% residual activity after 10 minutes at 90 °C, in 0.1 M sodium acetate buffer at a pH of 5.5 at a concentration of about 10 to about 50 mg enzyme / mL buffer. Typically, said thermostable amyloglucosidase has a residual activity of between about 20% and about 50% after 10 minutes at between about 80 °C and about 100 °C, in 0.1 M sodium acetate buffer at a pH of 5.5 at a concentration of about 10 to about 50 mg enzyme / mL buffer, preferably between about 25% and about 40% after 10 minutes at between about 85 °C and about 95 °C, in 0.1 M sodium acetate buffer at a pH of 5.5 at a concentration of about 10 to about 50 mg enzyme / mL buffer. Enzyme activity of said thermostable amyloglucosidase may be determined using the method as described in Example 3. Residual enzyme activity may be calculated by dividing the activity of the enzyme determined after 10 minutes at 85 °C, in 0.1 M sodium acetate buffer at a pH of 5.5 at a concentration of about 10 to about 50 mg enzyme / mL buffer by the activity of the enzyme before said treatment and multiplying by 100%. Said thermostable amyloglucosidase may be derived from wildtype A. Niger, e.g. by inducing specific mutations to increase thermostability of the wildtype. Examples include A. Niger CR-1, A. Niger CR-2, A. Niger RE5, A. Niger RE15, A. Niger SRE15, and A. Niger THS8, as described in McDaniel et al. 2008, Microbial Biotechnology 1(6):523-531. Accordingly, the thermostable amyloglucosidase is preferably an enzyme comprising a substitution in one or more, preferably two or more, three or more, more preferably four or more, even more preferably five or more, even more preferably six or more, even more preferably seven or more, even more preferably eight or more, even more preferably nine or more, even more preferably ten or more, even more preferably eleven or more, even more preferably twelve or more, even more preferably thirteen or more, even more preferably fourteen or more, even more preferably fifteen or more, even more preferably sixteen or more, even more preferably seventeen or more, or most preferably eighteen of the positions corresponding to positions 20, 27, 30, 59, 62, 88, 119, 137, 211, 290, 293, 390, 391, 402, 408 or 436 of SEQ ID NO: 1. More preferably, the thermostable amyloglucosidase is an enzyme comprising one or more, preferably two or more, more preferably three or more, even more preferably four or more, even more preferably five or more, even more preferably six or more, even more preferably seven or more, even more preferably eight or more, even more preferably nine or more, even more preferably ten or more, even more preferably eleven or more, even more preferably twelve or more, even more preferably thirteen or more, even more preferably fourteen or more, even more preferably fifteen or more, even more preferably sixteen or more, even more preferably seventeen or more, or most preferably eighteen of the following mutations N20C, A27C, S30P, V59A, T62A, V88I, S119P, G137A, S211P, T290A, D293A, T390S, H391Y, Y402F, E408K, S436P in SEQ ID NO: 1. Alternatively or additionally, said thermostable amyloglucosidase may be derived from a micro-organism other than Aspergillus, preferably other than A. Niger. Said other micro-organism is preferably a fungus, yeast or bacterium, more preferably a fungus. Said thermostable amyloglucosidase may be isolated from said micro- organism using any suitable method known in the art, or the gene coding for said thermostable amyloglucosidase may be stably transfected into a suitable host cell, e.g. to improve expression of said thermostable amyloglucosidase. Preferably, said thermostable amyloglucosidase is encoded by a DNA sequence obtainable from Penicillium, in particular P. oxysporum, P. oxalicum, P. miczynskii, P. russellii or P. glabrym. Alternatively, said thermostable amyloglucosidase is preferably encoded by a DNA sequence from A. awamori or A. oryzae, Rhizopus, preferably from R. delemar, R. niveus, or R. oryzae, or Talaromyces (a.k.a Rasamsonia), preferably T. emersonii, T. thermophilus or T. duponti. A thermostable amyloglucosidase that is derived from a micro-organism other than Aspergillus, in particular other than A. Niger may be a wildtype thermostable amyloglucosidase, or may comprise one or more mutations to further improve thermostability thereof. Thermostable amyloglucosidases of Talaromyces have been described in US 4587215, US 4247637 and EP 1032654. Further, thermostable amyloglucosidases of Pennilicum have been described in WO 2022 / 090562. Accordingly, the thermostable amyloglucosidase is preferably a thermostable amyloglucosidase as described in US 4587215, US 4247637, EP 1032654 or WO 2022 / 090562. Preferably, the thermostable amyloglucosidase is an enzyme having an amino acid sequence as shown in SEQ ID NO: 2 or SEQ ID NO: 3, or a functional derivative thereof. Preferably, a functional derivative having at least 90% sequence identity to the amino acid sequence shown in SEQ ID NO: 2 or SEQ ID NO: 3, more preferably at least 91%, even more preferably at least 92%, even more preferably at least 93%, even more preferably at least 94%, even more preferably at least 95%, even more preferably at least 96%, even more preferably at least 97%, even more preferably at least 98%, most preferably at least 99% sequence identity to the amino acid sequence shown in SEQ ID NO: 2 or SEQ ID NO: 3. Accordingly, the thermostable amyloglucosidase is preferably an enzyme comprising a substitution in one or more, preferably two or more, even more preferably three or more, even more preferably four or more, even more preferably five or more, even more preferably six or more, even more preferably seven or more, even more preferably eight or more, even more preferably nine or more, even more preferably ten or more, even more preferably eleven or more, even more preferably twelve or more, even more preferably thirteen or more, even more preferably fourteen or more, even more preferably fifteen or more, even more preferably sixteen or more, even more preferably seventeen or more, even more preferably eighteen or more, even more preferably nineteen or more, most preferbaly twenty of the positions corresponding to positions 1, 2, 4, 6, 7, 11, 31, 34, 65, 79, 103, 132, 327, 445, 447, 481, 566, 568, 594 or 595 of SEQ ID NO: 3. More preferably, the thermostable amyloglucosidase is an enzyme comprising one or more, preferably two or more, more preferably three or more, even more preferably four or more, even more preferably five or more, even more preferably six or more or most preferably seven of the following mutations R1A, P2N, P4S, P11F, T65A, K79A or Q327F in SEQ ID NO: 3. Further, thermostable amyloglucosidases are commercially available, for example under the tradenames Novamyl BestBite® and Goldcrust®, both available from Novozymes A / S, Denmark. Accordingly, said thermostable amyloglucosidase is preferably selected from Novamyl BestBite®, Goldcrust®, A. Niger CR-1, A. Niger CR-2, A. Niger RE5, A. Niger RE15, A. Niger SRE15, A. Niger THS8, thermostable amyloglucosidase deposited under the number CBS 793.97, thermostable amyloglucosidase having or consisting of an amino acid sequence as shown in SEQ ID NO: 2 or SEQ ID NO: 3 or functional derivatives thereof. Particularly good results have been obtained, with a method according to the invention wherein said thermostable amyloglucosidase is Novamyl BestBite®, as demonstrated in Example 1. The dough further comprises a fructanase. A fructanase is an enzyme that catalyzes the hydrolysis of fructan. Different types of fructanases have been described, for example inulinases, including exo-inulinases (EC 3.2.18) and endo- inulinases (EC 3.2.17), levanases (EC 3.2.1.65), β-2,6-fructan 6-levanbiohydrolases (EC 3.2.1.64), levan fructotransferase (EC 4.2.2.16), fructan β-(2,1)-fructosidase (EC 3.2.1.153), fructan β -(2,6)-fructosidase (EC 3.2.1.154). Fructanases are commercially available, for example under the tradename Fructozyme 960® from Novozymes, Denmark, or Veron® FR from AB Enzymes. Preferably, said fructanase is an inulinase, more preferably an exo-inulinase, more preferably an exo-inulinase as described in WO 2017 / 220864. Said fructanase, preferably said exo-fructanase, is preferably encoded by a nucleotide sequence obtainable from a bacterium, preferably a bacterium from the genus Lactobacillus, more preferably from the species L. crispatus, L. helveticus, L. amylovorus, L. ultunensis, L. amylolylicus, L. amylovorans, L. sobrius or L. acidophilus, more preferably from L. crispatus DSM 29598. Preferably, said nucleotide sequence comprises the nucleotide sequence as shown in SEQ ID NO: 4 or a functional derivative thereof. Preferably, a functional derivative having at least 90% sequence identity to the nucleotide sequence shown in SEQ ID NO: 4, more preferably at least 91%, even more preferably at least 92%, even more preferably at least 93%, even more preferably at least 94%, even more preferably at least 95%, even more preferably at least 96%, even more preferably at least 97%, even more preferably at least 98%, most preferably at least 99% sequence identity to the nucleotide sequence shown in SEQ ID NO: 4. In another preferred embodiment, said exo-fructanase has an amino acid sequence as shown in SEQ ID NO: 5, or a functional derivative thereof. Said functional derivative of said exo-fructanase having an amino acid sequence having at least 90%, more preferably at least 92%, even more preferably at least 93%, even more preferably at least 94%, even more preferably at least 95%, even more preferably at least 96%, even more preferably at least 97%, even more preferably at least 98%, most preferably at least 99% sequence identity to the amino acid sequence as shown in SEQ ID NO: 5. Said fructanase and / or said thermostable amyloglucosidase are preferably extracellular enzymes. Said fructanase and / or said thermostable amyloglucosidase are further preferably present as isolated enzymes, i.e. at least substantially purified from said micro-organism it is derived from. In a particularly preferred embodiment, the invention relates to a method comprising a fructanase comprising an amino acid sequence as shown in SEQ ID NO: 5 or a functional derivative thereof, and wherein the thermostable amyloglucosidase is Novamyl® BestBite. Such a method advantageously provides a bakery product with improved softness and resilience compared to a control bakery product, lacking these enzymes. The dough may further contain one or more other enzymes, for example to improve one or more properties of the dough or bakery product, such as an amylase, a xylanase, a lipase, an oxidase, a protease or an asparaginase. Other dough ingredients The dough may comprise further typical dough ingredients, such as water, fat, a leavening agent, salt, hydrocolloids, fibers, proteins and the like. Said fat may be a solid fat such as shortening, butter or margarine, or may be a liquid fat (vegetable oil) which is typically liquid at a temperature of about 25 °C and atmospheric pressure. Vegetable oils typically comprise a lower content of saturated fatty acids, which is considered advantageous from a health perspective. Preferably, said dough comprises a vegetable oil, preferably selected from sunflower oil, olive oil, walnut oil, canola oil, rapeseed oil, peanut oil, coconut oil, sesame oil, grapeseed oil and avocado oil. The dough may further comprise one or more leavening agent(s), to provide leavening of the bakery product, giving a more voluminous product. Preferably, the leavening agent is a yeast, more preferably a yeast of the genus Saccharomyces, even more preferably Saccharomyces cerevisiae, even more preferably Baker’s yeast. Baking powder and leavening acids such as monocalcium phosphate (MCP), sodium aluminium phosphate (SALP) and sodium aluminium sulphate (SAS), sodium acid pyrophosphate (SAPP) may also be used. The dough may further comprise a sweetener such as sugar, stevia or honey. A sweetener is typically used to prepare a sweet bakery product such as a dessert cake, pastry, pie or cookies. Preferably, said sweetener is not maltitol or sorbitol. The dough may further comprise water. Said water may be provided as such, e.g. using tap water or mineral water, or may be provided in another source, e.g. in the form of plant-based or lactose-free milk or the like. Preferably, said water is not provided as milk containing a substantial amount of lactose. The dough may optionally comprise one or more other typical dough ingredients, e.g. emulsifiers, such as lecithin; thickening agents, e.g. gums; salt; ascorbic acid, ammonium sulphate, flavouring agents, acidulants, preservatives such as calcium propionate, hydrocolloids such as guar gum, and the like. Method steps The dough may be prepared using a manner known per se, with the proviso that it comprises at least one fructanase, at least one thermostable glucosidase and a cereal flour, preferably rye flour or a mixture of rye flour and one other flour. For example, said dough may be prepared by mixing said one or more fructanase, said one or more thermostable glucosidase and said cereal flour together. Mixing may be achieved using any suitable method known in the art, e.g. by kneading of the dough using a mechanical mixer or by hand. The dough ingredients may be added in any particular order. For example, all dough ingredients may be added at once, or first a part of the dough ingredients may be mixed followed by adding the other dough ingredients. Accordingly, the invention further relates to a method for preparing a dough comprising preparing a dough comprising cereal flour, preferably rye flour or a mixture of rye flour and one or more other flours, a fructanase and a thermostable amyloglucosidase. Said dough is preferably proofed before baking to allow sufficient rising of the dough. Proofing is typically achieved by allowing the dough to rest for a sufficient amount of time to increase volume. Said (proofed) dough may optionally be shaped prior to baking. For example, the dough may be moulded, e.g. by placing the dough in a suitable mold prior to baking. Suitable baking conditions may be selected to bake the bakery product according to the invention. The bakery product may be heated by dry heat, e.g. such as in an oven or on a hot-plate, by steam, or by hot oil, such as in a pan (pan- fried) or deep fryer. However, the bakery product is preferably heated using dry heat, preferably in an oven. Typically, the dough is baked at a temperature of between about 100 °C and about 350 °C, preferably between 120 °C and about 300 °C, more preferably between about 150 °C and about 280 °C, in particular between about 180 °C and about 250 °C. The skilled person is capable of selecting appropriate proofing, shaping and baking conditions depending on common general knowledge and the information provided herein. Bakery product, dough, pre-mix and composition for reducing FODMAP content in bakery products The invention further relates to a bakery product, preferably obtainable by a method according to the invention, in particular a bread, comprising a cereal flour, preferably a rye flour or a mixture of rye flour and one or more other flours and / or comprising at least 20 wt.% of rye flour, based on the total content of flour, the bakery product further comprising: - at most about 0.5 wt.% of fructose in excess of glucose, preferably at most 0.3 wt.%, even more preferably at most 0.15 wt.%, most preferably essentially free of fructose in excess of glucose, based on the total dry weight of the bakery product; and - at most about 1 wt.% of of a total of fructan, stachyose and raffinose, preferably at most 0.6 wt.%, more preferably at most 0.3 wt.%, even more preferably at most 0.1 wt.%, based on the total dry weight of the bakery product; and - at most about 1.3 wt.% of total polyols, in particular total sorbitol and mannitol, preferably at most 0.8 wt.%, more preferably at most 0.4 wt.%, even more preferably at most 0.2 wt.%, based on the total dry weight of the bakery product. Preferably, said bakery product comprises at most 3.3 wt.% of lactose, preferably at most 2 wt.% of lactose, more preferably at most 1 wt.% of lactose, even more preferably at most 0.5 wt% of lactose, based on the total dry weight of the bakery product. Usually, a a bakery product according to the invention, preferably obtainable by a method according to the invention, in particular a bread, comprising a cereal flour, preferably a rye flour or a mixture of rye flour and one or more other flours and / or comprising at least 20 wt.% of rye flour, based on the total content of flour, the bakery product further comprising: - between about 0 and about 0.5 wt.% of fructose in excess of glucose, based on the total dry weight of the bakery product; and - between about 0 and about 1 wt.% of a total of fructan, stachyose and raffinose, based on the total dry weight of the bakery product; - between about 0 and about 1.3 wt.% of of total polyols, in particular total sorbitol and mannitol, based on the total dry weight of the bakery product; - preferably between about 0 and about 3.3 wt.% of lactose, based on the total dry weight of the bakery product;. Preferably, the content of fructose in excess of glucose in the bakery product according to the invention, preferably a bread, is, based on the total dry weight of the bakery product, at most about 0.5 wt.%, more preferably at most about 0.3 wt.%, at most about 0.25 wt.%, even more preferably at most about 0.2 wt.%, even more preferably at most about 0.15 wt.%, even more preferably at most about 0.1 wt.%, even more preferably at most about 0.05 wt.%, most preferably essentially free of fructose in excess of glucose. Preferably, the content of fructose in excess of glucose in the bakery product according to the invention, preferably a bread, based on the total dry weight of the bakery product, is between about 0.01 wt.% and about 0.5 wt.%, more preferably between about 0.05 wt.% and about 0.3 wt.%, even more preferably between about 0.1 wt.% and about 0.2 wt.%, such as about 0.15 wt.% of fructose in excess of glucose. As the skilled person will appreciate, the content of fructose in excess of glucose may be calculated by subtracting the content of glucose (in g / 100 g dry matter) from the content of fructose (in g / 100 g dry matter), wherein 0 fructose in excess of glucose means the weight amount of fructose and glucose are equal, or glucose is present in excess of fructose. As the skilled person will understand, even if the fructose in excess of glucose in a bakery product is about zero, meaning that there is more glucose than fructose, it can still be desired to have a larger excess of glucose than fructose. This would allow further inclusion of fructose containing ingredients, e.g. as topping or as solid inclusions in the bakery products, e.g. dried nuts or fruits, without increasing the FODMAP content of said combination of bakery product and further ingredients. Accordingly, preferably the content of fructose in the bakery product according to the invention, preferably a bread, is, based on the total dry weight of the bakery product, at least about 0.2 wt.%, more preferably at least about 0.25 wt.%, even more preferably at leastabout 0.3 wt.%, even more preferably at least about 0.35 wt.%, even more preferably at least about 0.4 wt.% even more preferably at least about 0.45 wt.%, even more preferably at least about 0.5 wt.%, at least about, even more preferably 0.55 wt.%, most preferably at least about 0.6 wt.%. Preferably, the content of fructose in the bakery product according to the invention, preferably a bread, is between about 0.2 wt.% and about 1 wt.%, more preferably between about 0.25 wt.% and about 0.9 wt.%, even more preferably between about 0.3 wt.% and about 0.7 wt.%, based on the total dry weight of the bakery product. The content of glucose in the bakery product according to the invention, preferably a bread, is, based on the total dry weight of the bakery product, preferably at least about 0.05 wt.%, more preferably at least about 0.1 wt.%, even more preferably at least about 0.15 wt.%, even more preferably at least about 0.2 wt.%, even more preferably at least about, 0.25 wt.%, even more preferably at least about 0.3 wt.%, even more preferably at least about 0.35 wt.%, even more preferably at least about 0.4 wt.%, even more preferably at least about 0.45 wt.%, even more preferably at least about 0.5 wt.%, in particular at least about 0.55 wt.%, even more preferably at least about 0.6 wt.%, even more preferably at least about 0.7 wt.%, even more preferably at least about 0.8 wt.%, even more preferably at least about 0.85 wt.%, most preferably at least about 1 wt.% of glucose. Preferably, the content of glucose in the bakery product according to the invention, preferably a bread, is between about 0.1 wt.% and about 1.5 wt.%, even more preferably between about 0.15 wt.% and about 1.2 wt.%, even more preferably between about 0.3 wt.% and about 1.1 wt.%, even more preferably between about 0.5 wt.% and about 1 wt.%, most preferably between about 0.6 wt.% and about 0.9 wt.% of glucose, based on the total dry weight of the bakery product. Preferably, the content of total of fructan, stachyose and raffinose in the bakery product according to the invention, preferably a bread, is, based on the total dry weight of the bakery product, at most about 0.55 wt.%, more preferably at most about 0.5 wt.% even more preferably at most about 0.45 wt.%, even more preferably at most about 0.4 wt.%, even more preferably at most about 0.35 wt.%, even more preferably at most about 0.3 wt.%, even more preferably at most about 0.25 wt.%, even more preferably at most about 0.2 wt.%, even more preferably at most about 0.15 wt.%, even more preferably at most about 0.1 wt.%, even more preferably at most about 0.05 wt.%, most preferably at most about 0.02 wt.%. Preferably, the content of total of fructan, stachyose and raffinose in the bakery product according to the invention, preferably a bread, is between about 0 wt.% and about 1 wt.%, more preferably between about 0.001 wt.% and about 0.6 wt.%, even more preferably between about 0.005 wt.% and about 0.4 wt.%, even more preferably between about 0.01 wt.% and about 0.3 wt.%, most preferably between about 0.02 wt.% and about 0.2 wt.% of total of fructan, stachyose and raffinose, based on the total dry weight of the bakery product. Preferably, in a bakery product according to the invention, preferably a bread, the content of fructan is at most 0.55 wt.%, based on the total weight of the bakery product, more preferably at most 0.5 wt.%, even more preferably at most 0.45 wt.%, even more preferably at most 0.4 wt.%, even more preferably at most 0.35 wt.%, even more preferably at most 0.3 wt.%, even more preferably at most 0.25 wt.%, even more preferably at most 0.2 wt.%, even more preferably at most 0.15 wt.%, even more preferably at most 0.1 wt.%, even more preferably at most 0.05 wt.%, most preferably essentially free of fructan, based on te total dry weight of the bakery product. Preferably, the content of fructan in a bakery product according to the invention, preferably a bread, is, based on the total dry weight of the bakery product, between about 0 wt.% of fructan and about 0.55 wt.% of fructan, preferably between about 0 wt.% and about 0.5 wt.% fructan, more preferably between about 0 wt.% and about 0.45 wt.% fructan, even more preferably between about 0 wt.% and about 0.4 wt.%, most preferably between about 0 wt.% and about 0.3 wt.%. Preferably, the content of total of polyols, in particular total of mannitol and sorbitol, in the bakery product according to the invention, preferably a bread, is, based on the total dry weight of the bakery product, at most about 1.3 wt.%, preferably at most 0.8 wt.%, more preferably at most about 0.75 wt.%, even more preferably at most about 0.7 wt.%, even more preferably at most about 0.65 wt.%, even more preferably at most about 0.6 wt.%, even more preferably at most about 0.55 wt.%, even more preferably at most about 0.5 wt.%, even more preferably at most about 0.45 wt.%, even more preferably at most about 0.4 wt.%, even more preferably at most about, 0.35 wt.%, even more preferably at most about 0.3 wt.%, even more preferably at most about 0.25 wt.%, even more preferably at most about 0.2 wt.%, even more preferably at most about 0.15 wt.%, even more preferably at most about 0.1 wt.%, in particular at most about 0.05 wt.%, most preferably essentially free of polyols, in particular at least substantially free of sorbitol and / or mannitol. Preferably, the content of total of polyols, in particular mannitol and sorbitol, in the bakery product according to the invention, preferably a bread, is between about 0 wt.% and about 1.3 wt.%, more preferably between about 0.001 wt.% and about 0.8 wt.%, even more preferably between about 0.01 wt.% and about 0.7 wt.%, even more preferably between about 0.02 wt.% and about 0.6 wt.%, even more preferably between about 0.03 wt.% and about 0.5 wt.%, most preferably around 0.04 wt.% of total of polyols, in particular mannitol and / or sorbitol, based on the total dry weight of the bakery product. Preferably, the content of lactose in the bakery product according to the invention, preferably a bread, is, based on the total dry weight of the bakery product, at most about 3.3 wt.%, more preferably at most about 3 wt.%, even more preferably at most about 2.5 wt.%, even more preferably at most about 2 wt.%, even more preferably at most about 1.5 wt.%, even more preferably at most about 1 wt.%, even more preferably at most about 0.5 wt.%, even more preferably at most about 0.4 wt.%, even more preferably at most about 0.3 wt.%, even more preferably at most about 0.1 wt.% or less, most preferably is essentially free of lactose. Typically, said content of lactose is between about 0.05 wt.% and about 3.3 wt.%, preferably between about 0.05 wt.% and about 2 wt.%, more preferably between about 0.07 wt.% and about 1 wt.%, most preferably between about 0.09 wt.% and about 0.5 wt.% of lactose, based on the total dry weight of the bakery product. Preferably, the total content of FODMAPS, in particular the total content of fructose in excess of glucose, fructan, stachyose, raffinose, mannitol, sorbitol and optionally lactose in the bakery product according to the invention, preferably a bread, is 0.5 wt.% or less, based on the total dry weight of the bakery product. More preferably, the total content of FODMAPS, in particular the total content of fructose in excess of glucose, fructan, stachyose, raffinose, mannitol, sorbitol and optionally lactose in the bakery product according to the invention, preferably a bread, is 0.45 wt.% or less, more preferably 0.4 wt.% or less, even more preferably 0.35 wt.% or less, even more preferably 0.3 wt.% or less, even more preferably 0.25 wt.% or less, even more preferably 0.2 wt.% or less, even more preferably 0.15 wt.% or less, even more preferably 0.1 wt.% or less, in particular 0.07 wt.% or less, most preferably essentially free of fructose in excess of glucose, fructan, stachyose, raffinose, mannitol, sorbitol and optionally lactose, based on the total dry weight of the bakery product. Such contents of FODMAPs are generally well tolerated by FODMAP-sensitive subjects. Preferably, the total content of FODMAPS, in particular the total content of fructose in excess of glucose, fructan, stachyose, raffinose, mannitol, sorbitol and optionally lactose, in the bakery product according to the invention, preferably a bread, is between about 0.01 wt.% and about 0.5 wt.%, more preferably between about 0.02 wt.% and about 0.45 wt.%, even more preferably between about 0.03 wt.% and about 0.4 wt.%, even more preferably between about 0.04 wt.% and about 0.35 wt.%, most preferably between about 0.05-0.3 wt.%, based on the total dry weight of the bakery product. As the skilled person will appreciate, it is advantageous to prepare a bakery product with a FODMAP content as low as possible, because this decreases the risk of experiencing IBS-related symptoms, and this allows consumption of other FODMAP containing products, for example as topping, without increasing the risk of developing IBS-related symptoms.The FODMAP content of a bakery product according to the invention may be determined using high-performance anion-exchange chromatography / pulsed amperometric detection, such as described by Ispiryan, L., Heitmann, M., Hoehnel, A., Zannini, E., & Arendt, E. K. (2019). Optimization and Validation of an HPAEC- PAD Method for the Quantification of FODMAPs in Cereals and Cereal-Based Products. Journal of agricultural and food chemistry, 67(15), 4384-4392 or Example 1. The cereal flour is as defined herein above. Preferably, said bakery product is a fermented bakery product, preferably a yeast fermented bakery product, in particular a bakery product fermented by a yeast of the genus Saccharomyces, preferably Saccharomyces cerevisiae, more preferably bakers yeast. The bakery product according to the invention said bakery product is preferably selected from breads, such as loaf breads, bagels, buns, rolls, croissants, baguettes, pretzels, brioches, crumpets and flatbreads; dessert cakes, such as pound cakes, sponge cakes, chiffon cakes, genoise cakes, cake muffins, brownies, cheesecakes, and angel cakes; pastries, pies, cookies flour tortillas and pizza’s. In a particularly preferred embodiment, said bakery product is a bread, more preferably a loaf bread. The invention further relates to a pre-mix or a dough comprising one or more fructanases and one or more thermostable amyloglucosidases and a cereal flour. Said one or more fructanases, one or more thermostable amyloglucosidase and said cereal flour and optional further dough ingredients are as defined herein above. With a pre-mix, as used herein, is meant a mixture of the dry dough ingredients of the dough. A pre-mix can be used to prepare a dough, i.e. by mixing the pre-mix with the liquid components of the dough, typically water and / or oil. The invention further relates to a composition for reducing FODMAP content in a bakery product, in particular bread, comprising a fructanase and a thermostable amyloglucosidase. Preferably, said fructanase and thermostable amyloglucosidase are extracellular enzymes. Herein, FODMAP content is preferably reduced compared to a control bakery product, wherein not fructanase or theremostable amyloglucosidase have been used in the preparation thereof, but which is otherwise the same. As described herein, the bakery product and composition according to the invention advantageously comprise FODMAPs at a level that makes them suitable for subjects suffering from IBS. Accordingly, the invention also relates to a bakery product or composition according to the invention for use in a method of preventing or treating IBS. For the purpose of clarity and a concise description features are described herein as part of the same or separate embodiments, however, it will be appreciated that the scope of the invention may include embodiments having combinations of all or some of the features described. The invention is demonstrated by the following examples. Examples Example 1: Reducing FODMAP content in rye and wheat bread using fructanase and (thermostable) amyloglucosidase To assess the effect of a fructanase and several (thermostable) amyloglucosidase(s) on the FODMAP content in rye bread, tin rye breads were made comprising different contents and types of fructanase and amyloglucosidases, using the method described below. Tin rye breads were made by mixing the dough ingredients from Table 1 using a Diosna spiral mixer for 300 / 200 s (slow / fast). Dough temperature was kept between 26 and 30 °C. The dough was divided into pieces of 960-980 g each. The dough pieces were molded by hand, rest for 3 minutes, and turned around for another 3 minutes rest. Then, doughs were molded using the Small mono moulder and placed in sprayed bread tins. Fermentation took place at 40°C and 80% relative humidity in the fermentation cabinet for 65-75 min. After fermentation, bread was baked at 245 °C for 10 min and at 225 °C for 35 min in a deck oven. [Table 1] Bread recipes; a: Kluut, Meneba, b: Luxe, Koopmans, c: Aromaferm Rye, AB Mauri; d: Guar gum HV-225 from Caldic; e: Fungamyl 4000, Novozymes; f: Veron RL, AB Enzymes; g: Veron SA, AB Enzymes; h: Bakezyme GO 10.000, DSM; i: amyloglucosidase commercially available from Sunson; j: commercially available from Novozymes, Denmark, k: commercially available from Novozymes, Denmark. Control A B C D E F Ingredients (g) Wheat floura1350 1350 1350 1350 1350 1350 1350 Rye Flourb900 900 900 900 900 900 900 Water 1530 1530 1530 1530 1530 1530 1530 Block Yeast 80 80 80 80 80 80 80 Salt 40.5 40.5 40.5 40.5 40.5 40.5 40.5 Rye ferment 80c180 180 180 180 180 180 180 Gluten 22.5 22.5 22.5 22.5 22.5 22.5 22.5 Ascorbic acid 0.18 0.18 0.18 0.18 0.18 0.18 0.18 Guar Gumd7 7 7 7 7 7 7 Fungal amylasee0.225 0.225 0.225 0.225 0.225 0.225 0.225 Bacterial 0.034 0.034 0.034 0.034 0.034 0.034 0.034 xylanasefFungal xylanaseg0.045 0.045 0.045 0.045 0.045 0.045 0.045 Fungal glucose 0.023 0.023 0.023 0.023 0.023 0.023 0.023 oxidasehFructanase 0.675 0.675 0.675 0.675 0.675 0.675 GA300i0.118 Goldcrust®j0.118 0.226 Novamyl 0.118 0.226 Bestbite®kNext, FODMAPs were extracted from the breads using the method described below, based on the method described by Ispiryan, L., Heitmann, M., Hoehnel, A., Zannini, E., & Arendt, E. K. (2019). Optimization and Validation of an HPAEC- PAD Method for the Quantification of FODMAPs in Cereals and Cereal-Based Products. Journal of agricultural and food chemistry, 67(15), 4384-4392. Extraction of FODMAPs from breads. Approximately 100 g of bread sample was lyophilized and grinded to a fine powder. Two grams (± 0.01 g) of the lyophilized and milled sample was weighted in a centrifuge tube. The sample was mixed with 5 mL of methanol. After 5 minutes rest, 50 μL rhamnose standard (9 mg / L) was added, together with 10 mL ultra- pure water of 80 °C. The suspension was shaken vigorously with vortex, 2 times for 20 seconds where after it was centrifuged using Sorvall Legend XTR centrifuge from ThermoFisher at 1250 g for 5 minutes at 20 °C. The supernatant was transferred to a 50 mL Falcon flask and the pellet was used for the repeated extraction with 10 mL ultra-pure water of 80 °C., whereby the supernatant was combined with the first extraction supernatant. The combined supernatants were cooled down to room temperature.100 μL of Carrez I and 2100 μL of Carrez II (VWR) were added in order to precipitate the proteins present in the samples. The volume was complemented to 50 mL with ultra-pure water and centrifuged for 10 minutes at 3000 g at 20 °C to obtain the FODMAP extract. The FODMAP extract was used to quantify glucose, fructose, oligosaccharides and polyols via using high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) as described in the section “HPAEC-PAD analysis” below. For the quantification of the fructan content, the FODMAP extract was further subjected to enzymatic hydrolysis and subsequently analyzed using HPAEC-PAD. Enzymatic hydrolysis to determine the fructan content 50 μL of the extract obtained in the previous step was mixed with 450 μl ultra-pure water in a 2 ml Eppendorf tube, 2 times per sample to obtain sample A and sample B. For sample A, the sample containing extracted FODMAPs combined with ultra- pure water was mixed with 150 μL enzyme mixture A [6.10ml α-galactosidase (300 U / ml) and 52.98 mg amyloglucosidase (34.6 U / mg), volume adjusted to 25 ml in a flask with 0.1 M NaOAc buffer pH 4.5]. The enzymes were obtained from Megazyme. Sample B was mixed with 150 μl of enzyme mixture B [0.35 ml fructanase (2000 U / ml exo-inulinase and 100 U / ml endo-inulinase) mixed with 9.65 ml Mixture A]. the enzymes were obtained from Megazyme. Both samples were incubated for 30 minutes at 40 °C where after the enzymes were inactivated at 100 °C for 10 minutes. The samples were cooled down to room temperature and the mixture was complemented to 1 ml with ultra-pure water. To precipitate the enzymes, the samples were centrifuged for 2 minutes at 10000 g at 20 °C using SL 8R centrifuge from ThermoFisher. HPAEC-PAD analysis A Dionex 5000+ system was equipped with a Dionex Carbopac PA100 column. A Gold, Carbo Quad waveform was used with an AgCl reference electrode. The data collection rate was 2.00 Hz using ED_1 and ED_1_Total channels with the Amperometry cell on. The analysis was operated at a column temperature of 30 °C and a compartment temperature of 20 °C. The eluents used for analyzing the extracted FODMAPs were solvent C (100 mM NaOH) and solvent D (400 mM in 100 mM NaOH). The gradient of the eluents during the 45 minutes run are shown in Table 2. Table 2: Gradient of HPAEC-PAD analysis with corresponding eluents used Hydrolyzed samples obtained in the previous step were filtered with a 0.2 μm polyamide syringe filter (Chromafil AO-20 / 25, Machery Nagel, Dur̈en, Germany) and diluted when necessary, before addition to the vials. If frozen extracts were used, the extracts were first defrosted by heating to 80 °C before analysis to re- dissolved any precipitated fructans. Reference standards at the concentrations of 0.5-1-10-20 mg / L were used: Sorbitol, Mannitol, Rhamnose, Glucose, Xylose, Fructose, Sucrose, Raffinose, Stachyose, 1- Kestose, Maltose, 1,1-Kestotetraose, Maltotriose, 1,1,1-Kestopentaose (Sigma Aldrich and Megazyme). Data acquisition of the HPAEC-PAD was obtained and processed using the Chromeleon 7.2 software. The glucose, fructose, polyol (mannitol and sorbitol), stachyose and raffinose contents are shown in Table 3. The fructan content were calculated as described in the next section. Calculation of fructan content The total fructan content was calculated using the results from HPAEC-PAD from samples A and B, according to the equations below.^^ ^^[%] =( ^^ ^^ − ^^ ^^ − ^^ ^^) × 180.16 × ^^ ^^ × ^^ ^^10000 × ^^ ^^^^ ^^[%] =( ^^ ^^ − ^^ ^^ − ^^ ^^) × 180.16 × ^^ ^^ × ^^ ^^10000 × ^^ ^^Where: G a / b concentration of glucose from Dionex for Samples A and B F a / b concentration of fructose from Dionex for Samples A and B Sa concentration of sucrose from Dionex 180.16 molecular weight of glucose DF dilution factor Ve Extract volume Ms Sample weight The average degree of polymerization (DPav) is calculated according to the following equation: The water correction factor k, which presents the water uptake during hydrolysis (dependent on the chain length of the fructan present) is calculated using the equation below. ^^ ^^ ^^ ^^ −The fructan content is calculated using equation below: ^^ ^^ ^^ ^^ ^^ ^^ ^^[%]= ^^ × ( ^^ ^^ + ^^ ^^) The Fructan [%] is corrected for the moisture content, resulting in g fructans / 100 g dry matter (DM) bread. The results are shown in Table 3 and Figure 1. [Table 3]: FODMAP contents (g / 100 g DM) of breads prepared using the method described in Example 1. Fodmaps Control A B C D E F g / 100g DM Fructan 1.094 0.000 0.006 0.000 0.000 0.013 0.055 Polyols 0.040 0.038 0.037 0.037 0.035 0.038 0.039 Stachiose 0.020 0.020 0.019 0.021 0.020 0.020 0.019 + Raffinose Glucose 0.115 0.159 0.306 0.881 0.373 0.406 0.840 Fructose 0.213 0.539 0.503 0.580 0.538 0.654 0.564 Fructose 0.098 0.379 0.198 0.000 0.165 0.248 0.000 (in excess Gluc) Total % 1.25 0.44 0.26 0.06 0.22 0.32 0.11 FM (DM) It can be derived from Figure 1 and Table 3 that 300 ppm fructanase was effective in essentially eliminating the fructan content in rye bread, but lead to an approximate 2.5 fold increase in fructose compared to control. Glucose content was not significantly increases and excess fructose content was increased by almost 4 fold (comparison bread A to control). Further, by addition of AMG, the excess fructose content was reduced up to approximately 2-fold (comparison bread A and D), but still more than 1.5 fold higher compared to control (comparison bread D to control). Addition of Novamyl BestBite®, a thermostable AMG, lead to elimination of excess fructose levels and almost elimination of FODMAP content (Breads C and F compared to control). It can be concluded that a combination of a fructanase and a thermostable AMG is effective in reducing the total FODMAP content of rye bread, in particular by essentially eliminating both fructan and excess fructose levels. Example 2: Sensory evaluation of FODMAP reduced breads Breads prepared as described in the method of Example 1 were cooled down and stored at room temperature. At the day after the baking test the volumes were measured with a VolScan profiler (Stable Micro Systems) using default settings. The results are shown in Table 4. [Table 4]; Volume of breads A-F compared to control Relative volume to control (%) Control 100.0 A 102.9 B 104.9 C 97.3 D 102.7 E 99.0 F 102.6 No significant differences in volume (>5%) of breads A-F compared to control were found. Accordingly, it can be concluded that the method according to the invention does not negatively impact the volume of a bread. The breads were sliced using a bread slicer, and frozen prior to sensoric analysis. Breads were defrosted and directly used for sensoric evaluation. Ten trained panelists participated in a Difference from Control (DFC) discrimination test. Before the test began, participants were asked to thoroughly rinse their mouth with water and to repeat this step before evaluating each of the samples. Then, the participants received a plate with one slice of bread labelled as “control”, participants were instructed to familiarize themselves with the control bread by observing, smelling, touching, and tasting the bread. Once they felt familiarized with the control bread, they received four plates with one slice each of breads A-D (labelled with a random three-digit code that did not refer to the product). Participants had to determine if the coded samples were different from the control and if so, to record the magnitude of that difference by selecting the appropriate box of the scale provided and to write a comment in what respect the samples differed. If no difference was perceived, then they selected the box “No Difference”. Participants were made aware that the coded test could be the same as the “control”. The data was analysed by one-way ANOVA to determine if there was a significant product effect. When product effect was significant different a pairwise comparison was performed to determine what sample was significantly different from the control. Table 5 provides the mean difference from control scores, the mean values show that the perceived difference between the control, the blind control and the rest of the samples ranged from “very slight” to “slight difference”. [Table 5]. Mean DFC scores Sample Mean DFC Control 1.2 Bread A 2 Bread B 1.8 Bread C 1.4 Bread D 1.6 Therefore it can be concluded that there was no significant difference between the control and the test samples and accordingly, the method of the invention does not negatively impact sensory evaluation of the bread. Example 3: Assessment of amyloglucosidase activity Initially amyloglucosidase activity is measured “as such” in samples of interest as described below under “standard method”. Subsequently, sample and reference solutions (0.1 – 0.5 g in 10 mL of 0.1 M acetate buffer pH 5.5) were subjected to a pre-treatment involving 10 minutes temperature challenge at 65, 70 and 70°C after which residual amyloglucosidase activity was determined. Activity assay: The method is based on the enzymatic cleavage of p-nitrophenyl-a-D- glucopyranoside (pNP- α-D-Glucopyranoside) substrate by amyloglucosidase. Para- nitrophenol (pNP) is released which has a yellow colour in solution and can be measured spectrophotometrically at 405 nm. Standard method o Prepare sodium acetate buffer 0.1 M, pH 5.5 o Prepare substrate solution by adding 24 mg of pNP- α-D- glucopyranoside to 40 ml acetate buffer 0.1M pH 5.5 o Dilute enzymes (0.1-0.5g / 5ml acetate buffer 0.1M pH 5.5). Mix the solution for a few seconds using a vortex stirrer. Centrifuge the samples for 10 min at 1000 g. o Pre-equilibrate the diluted enzyme solution and substrate solution at 40 °C for 5 min. o Add 900 µl of pre-equilibrated substrate solution to a reaction tube. o Add 100 µl of the diluted and pre-equilibrated enzyme solution to the substrate solution and vortex the mixture. o Incubate the reaction tube for 5 minutes in the water bath at 40 °C. o After 5 minutes, add 2 ml of 10% Na2CO3 solution to quench the reaction. o The quenched reaction was put in a (macro)cuvette and absorbance at 405 nm was measured. o Prepare a blank by using buffer solution instead of enzyme. o Absorbance should be between 0.1 and 1.2 abs. The obtained absorbance can be used to calculate the activity of the enzyme in units per gram enzyme, using the following reaction equation: (( ^^ ^^ ^^ − ^^ ^^ ^^ ^^ ^^) ∗ 3 ∗ 1000 ∗ ^^)^^ ^^ ^^ ^^ ^^ ^^ ^^ ^^ (U / g) = (18.16 ∗ ^^ ∗ 0.1)^^ ^^ ^^ ^^ Where: Abs = the measured absorbance Abs bl = the measured absorbance of the blank 3 = total volume in cuvette at the end of the measurement (ml) 1000 = conversion factor from mmol to mmol D = dilution factor 18.16 = molar absorption coefficient of pNP (ml*mmol-1*cm-1) t = incubation time (minutes) 0.1 = volume of enzyme solution in cuvette (ml) conc = enzyme concentration (g / ml) [Table 6]. Residual enzyme activity of Goldcrust®, GA300 and Novamyl BestBite® before and after treatment at 65 °C, 70 °C and 75 °C. temp. challenge 10 min at: Before treatment 65 °C 70 °C 75 °C Activity (Residual) activity (Residual) activity % sample U / g U / g U / g U / g 65oC 70oC 75oC Goldcrust® 107000 83300 52800 8000 78% 49% 7% GA300 49000 28900 15500 2160 59% 32% 4% Novamyl Bestbite® 94700 96500 97100 101000 102% 103% 107% Sequences SEQ ID NO:1 Amyloglucosidase from A. Niger MSFRSLLALSGLVCTGLANVISKRATLDSWLSNEATVARTAILNNIGADGAWVSGADSGI VVASPSTDNPDYFYTWTRDSGLVLKTLVDLFRNGDTSLLSTIENYISAQAIVQGISNPSGD LSSGAGLGEPKFNVDETAYTGSWGRPQRDGPALRATAMIGFGQWLLDNGYTSTATDIV WPLVRNDLSYVAQYWNQTGYDLWEEVNGSSFFTIAVQHRALVEGSAFATAVGSSCSWC DSQAPEILCYLQSFWTGSFILANFDSSRSGKDANTLLGSIHTFDPEAACDDSTFQPCSPR ALANHKEVVDSFRSIYTLNDGLSDSEAVAVGRYPEDTYYNGNPWFLCTLAAAEQLYDAL YQWDKQGSLEVTDVSLDFFKALYSDAATGTYSSSSSTYSSIVDAVKTFADGFVSIVETHA ASNGSMSEQYDKSDGEQLSARDLTWSYAALLTANNRRNSVVPASWGETSASSVPGTCA ATSAIGTYSSVTVTSWPSIVATGGTTTTATPTGSGSVTSTSKTTATASKTSTSTSSTSCTTP TAVAVTFDLTATTTYGENIYLVGSISQLGDWETSDGIALSADKYTSSDPLWYVTVTLPAG ESFEYKFIRIESDDSVEWESDPNREYTVPQACGTSTATVTDTWR SEQ ID NO: 2: thermostable amyloglucosidase from Rasamsonia sp. ATGSLDSFLATETPIALQGVLNNIGPNGADVAGASAGIVVASPSRSDPNYFYSWTRDAAL TAKYLVDAFNRGNKDLEQTIQQYISAQAKVQTISNPSGDLSTGGLGEPKFNVNETAFTG PWGRPQRDGPALRATALIAYANYLIDNGEASTADEIIWPIVQNDLSYITQYWNSSTFDLW EEVEGSSFFTTAVQHRALVEGNALATRLNHTCSNCVSQAPQVLCFLQSYWTGSYVLANF GGSGRSGKDVNSILGSIHTFDPAGGCDDSTFQPCSARALANHKVVTDSFRSIYAINSGIAE GSAVAVGRYPEDVYQGGNPWYLATAAAAEQLYDAIYQWKKIGSISITDVSLPFFQDIYPS AAVGTYNSGSTTFNDIISAVQTYGDGYLSIVEKYTPSDGSLTEQFSRTDGTPLSASALTWS YASLLTASARRQSVVPASWGESSASSVLAVCSATSATGPYSTATNTVWPSSGSGSSTTTS SAPCTTPTSVAVTFDEIVSTSYGETIYLAGSIPELGNWSTASAIPLRADAYTNSNPLWYV TVNLPPGTSFEYKFFKNQTDGTIVWEDDPNRSYTVPAYCGQTTAILDDSWQ SEQ ID NO:3 Amyloglucosidase from Penicillum sp. RPDPKGGNLTPFIHKEGERSLQGILDNLGGRGKKTPGTAAGLFIASPNTENPNYYYTWTRDSALTAKCLIDLFEDSRAKFPIDRKYLETGIRDYVSSQAILQSVSNPSGTLKDGSGLGEPKFEIDLNPFSGAWGRPQRDGPALRATAMITYANYLISHGQKSDVSQVMWPIIANDLAYV GQYWNNTGFDLWEEVDGSSFFTIAVQHRALVEGSQLAKKLGKSCDACDSQPPQILCFL QSFWNGKYITSNINTQASRSGIDLDSVLGSIHTFDKINAGLAEGSAANVGRYPEDVYQGG NPWYLATLGASELLYDALYQWDRLGKLEVSETSLSFFKDFDATVKIGSYSRNSKTYKKL TQSIKSYADGFIQLVQQYTPSNGSLAEQYDRNTAAPLSANDLTWSFASFLTATQRRDAVV PPSWGAKSANKVPTTCSASPVVGTYKAPTATFSSKTKCVPAKDIVPITFYLIENTYYGEN VFMSGNITALGNWDAKKGFPLTANLYTQDQNLWFASVEFIPAGTPFEYKYYKVEPNGDI TWEKGPNRVFVAPTGCPVQPHSNDVWQF SEQ ID NO: 4: nucleotide encoding for fructanase from Lactobacillus sp. atg agt cat aaa ttt aat aat tac ggt tta gta aca tcc ttt gct gca gca aca ttg ctc agc tta tgt tta aca tca aat agt aat gtt aaa gca gat acg cag tcg cca gtt aat att gag caa aaa aat aaa tct gct gaa tta atc aag cag aat tct gac att tcc acc agc gca caa caa cac aac aaa aat gct aat ggg aaa act gaa gat acg tct act caa tct aca tca aca gac tta caa aat act aat gga aaa act gaa gat acg tct act caa tct aca tca aca gac tta caa aat act aat acg caa aaa agc ttc aag aat caa tca caa gaa cca gaa tct tcc act aaa gcc gga gaa gta aag aca tta aag gac ttt act ttc tca caa aac ggt aag tgg tct gaa caa aaa gat ggc att cat agt gat gcc aga ggt caa ggt gac agc ttt gca tat act aag gtt aag gga gat aac ttt atg tat tct gca gat gtc gtc ttc caa act aat caa ggt gcc gct gca ata act ttc agg gat aat aat gat cct gat aat aaa gat ggt tat gct gta aat gtt gat gcc tct agc cat aag gct aaa ttc tgg cgc tgg cat gac aat aag gat tat caa tta atc gat gaa cgt gat gtt aag caa act gct gac aac act tat aac tta aaa gtc gtt gct aat ggt cat tgg ctt gaa tac ttt gtt aat gat gtt tta gtg gca agt aat ggt gat tat act ctt caa aag ggt gat aaa ggt cag cct tca gta aca aac aat ggc tac ttt ggt tta ctc aat tgg aac agt aat gtc att ttt aag aat gtt aaa tat aca aag ctt gat caa tca ttt act cct tta gta tcg gat atc act gtt act tca gat aag ggt aag gtt gag gag aaa ggt cag ttt tca cct gaa caa cca att tat att cag tac gta gat aac gat gct tca act gtt aat ttg aag gtt aag act gat tct cct aag gct aaa gta gtt gct tat gat ctt aat aat aat gca tac act gat tta aag aat att cca gtt cag gtt gga gca aat tac tta aca gtg gtc agt gaa gta act gct tca gat ggt act aag gtt gaa tct gtc tac cgg att aat gtt cac cgt ctt cat cca aat gaa aat tat tat aat gaa ctt tat cgt gat caa tac cat ttt tca gtt aaa gag ggc tgg agc aat gat cca aac ggt tta gtt tac ttt aat ggt aag tat cat atg ttc tat caa ttc tac gat gat act att tgg ggt cca atg cac tgg gca cac gct aca agt aaa gat cta atc cat tgg aag aat gaa cca att gct ttg tat cct gat gca aat ggt gca atg ttc tca ggt tca atc gtt gtt gat aag gga aac act tct ggc ttg ttt gac aat gat aaa ggt gga ctt gtt gcc tta gtc act acc gat ggt aat ggt caa aga att gaa ctt gct tac agt aga gat gaa ggt aag act tgg gac aaa ctt cct aat tta gta gct gat tgg caa aaa gat cca tta caa gtc caa gat ttc cgt gat cca aaa gtc ttc cgc tgg aat gat aaa tgg ttc atg gta ctt gct ggt ggt cca cta aga att tat tca tca aca aat tta caa aat tgg caa gtt gaa tct gaa tat tca aat att aac act gaa tgt cca gat ctt tat cca ata aga gca aat gat ggc caa ctt aag tgg gtt cta tca cgt ggc gga cgt ttc tac aag att ggt gat tttaag gaa gtt aat ggc aag tgg agt ttt att cca gat gaa gct tat aaa gat caa gac ggc att atg aat tttggt aaa gat tct tat gct gca atg act tac tac caa cac agt ttt ggc acg gaa aaa gat cca act tta cct gat att atc gaa gaa aat tgg atg aac aat tgg gat tat tgt aac ctt gtc ggt aat act gtt ggt caa agt ttt aac gga aca tat aac ctt aac tta aaa gtt ggt tta gtc aaa gat ggg gac aaa tat ctt cta act caa aca cca att aaa gcc tat gaa gct tta cga gat aat gct cac aaa gtt gaa tat aaa gat gtt act gta aca cca aat aac gac tta ttt aag aac ttt aaa ggc gat tca tac gaa att gtt tct acc ttt aga cca tct aaa tct act act aaa gtt ggc ttt aat gtt cgt gta ggt aaa ggt caa gct aca aaa gtt att tat gat tta acc aca aat aag atc tat att gac cgt agt aaa tca gga gtt caa att aac aat aaa ttt agt gag ctt aat gaa caa cca gtt act cgc aat gca gat ggc agt atc agc tta cat tta tat gtt gac cgt gct agt gtc gaa gca ttt act aaa ggt gat acg gta ctt ggt gca aat caa att ttt cca gca cct caa agt tta ggc ttg caa gtt gtt tct gaa ggt gga gat tct aaa gct gat att act ctt tac cca ata aag agc gtt tgg aca gat aag caa aaa gta aat aaa cct tta gaa att gtc caa gtt tca cca aaa gaa gtt cgc tta aac gtt ggt gat tca act aca tta act gct tat gtc atg cct ggc aat gtt tct caa gcc cta gat tgg tca att aat gat gaa agt ttg gca agt atc aca aaa gat cca gaa tca aat tca tta aag att gtt gcc aag aaa gct gga act ttg act gtt aca gtt aaa tca cat gaa gat cct tct tta tct aag aca tat aaa att aca att tta aag aat aac ttt aag act aat att aaa gac ttg aag cca tta tct gga aat tgg tat gta gat gat caa gac tta cac gat gaa aat gtc agt tca aat gac tac att atg agt cca act aag gtt tca tca tca gaa tat gat atg aat ctt gac gtc aaa tac caa aaa ggt tta gta aac atc ttc ttt gca tca gcc aat gaa gat cca aat ggt gca tat tca ctc caa ctt ggt ggt gat aag acc tta cgt ctc ttc cgt ttc tat gga gat aca att act act acc gat tta cca gct gct tta aat gat ggc aaa ctt cac cat gtc gca att cat aag aca caa aat gcc gtt aag gtt acg att gat ggt aaa gag gca atg gat tat acc ttt gat aaa gtt gat cct ggc ttt aat agt gcc tat gtt ggt tta ggt tta tgg gat ggt gct gct gat ttc cag aac tta tac gtc aaa gca gca aca gaa aat gac gat aat tct tca tca tca atc gac ttt aat gat caa gaa ata cct aat gtt tca act gat gac aat aat tcg att atc gag aaa cca agt gaa act gtt aaa aca gtt gtc ttt acg gca aag tct tta atg cat aac gca ttt gtt tac gat aac caa ggt aag cga att gaa aaa att gtt ttg aag gct ggg tcc gtc tta aag gtc ggt cat ata aaa ctc atc aat cat aag aga tac tac caa tta gat aat ggt aaa tat att aag gcc ggt aac att gat gcg tat gtc aga aaa tta cgt aga aat gcc ttt gtt tac aat cgt gct ggt aag cat att aaa aag agt ctg atc aga aaa ggt aag aaa gtt aaa acc tat ggt tca cca gtt gta atc aaa ggt ata aaa tat tac att gtt ggt aat aac aga tat att aaa gcg gtt aac ttt atg taa SEQ ID NO: 5: fructanase from Lactobacillus sp. MSHKFNNYGLVTSFAAATLLSLCLTSNSNVKADTQSPVNIEQKNKSAELIKQNSDISTSA QQHNKNANGKTEDTSTQSTSTDLQNTNGKTEDTSTQSTSTDLQNTNTQKSFKNQSQEP ESSTKAGEVKTLKDFTFSQNGKWSEQKDGIHSDARGQGDSFAYTKVKGDNFMYSADVV FQTNQGAAAITFRDNNDPDNKDGYAVNVDASSHKAKFWRWHDNKDYQLIDERDVKQT ADNTYNLKVVANGHWLEYFVNDVLVASNGDYTLQKGDKGQPSVTNNGYFGLLNWNS NVIFKNVKYTKLDQSFTPLVSDITVTSDKGKVEEKGQFSPEQPIYIQYVDNDASTVNLKVKTDSPKAKVVAYDLNNNAYTDLKNIPVQVGANYLTVVSEVTASDGTKVESVYRINVHRLHPNENYYNELYRDQYHFSVKEGWSNDPNGLVYFNGKYHMFYQFYDDTIWGPMHWAH ATSKDLIHWKNEPIALYPDANGAMFSGSIVVDKGNTSGLFDNDKGGLVALVTTDGNGQ RIELAYSRDEGKTWDKLPNLVADWQKDPLQVQDFRDPKVFRWNDKWFMVLAGGPLRI YSSTNLQNWQVESEYSNINTECPDLYPIRANDGQLKWVLSRGGRFYKIGDFKEVNGKW SFIPDEAYKDQDGIMNFGKDSYAAMTYYQHSFGTEKDPTLPDIIEENWMNNWDYCNLV GNTVGQSFNGTYNLNLKVGLVKDGDKYLLTQTPIKAYEALRDNAHKVEYKDVTVTPNN DLFKNFKGDSYEIVSTFRPSKSTTKVGFNVRVGKGQATKVIYDLTTNKIYIDRSKSGVQI NNKFSELNEQPVTRNADGSISLHLYVDRASVEAFTKGDTVLGANQIFPAPQSLGLQVVS EGGDSKADITLYPIKSVWTDKQKVNKPLEIVQVSPKEVRLNVGDSTTLTAYVMPGNVSQ ALDWSINDESLASITKDPESNSLKIVAKKAGTLTVTVKSHEDPSLSKTYKITILKNNFKTN IKDLKPLSGNWYVDDQDLHDENVSSNDYIMSPTKVSSSEYDMNLDVKYQKGLVNIFFA SANEDPNGAYSLQLGGDKTLRLFRFYGDTITTTDLPAALNDGKLHHVAIHKTQNAVKVT IDGKEAMDYTFDKVDPGFNSAYVGLGLWDGAADFQNLYVKAATENDDNSSSSIDFNDQ EIPNVSTDDNNSIIEKPSETVKTVVFTAKSLMHNAFVYDNQGKRIEKIVLKAGSVLKVGH IKLINHKRYYQLDNGKYIKAGNIDAYVRKLRRNAFVYNRAGKHIKKSLIRKGKKVKTYG SPVVIKGIKYYIVGNNRYIKAVNFM

Claims

Claims 1. A method for preparing a bakery product, comprising preparing a dough comprising a cereal flour, a fructanase and a thermostable amyloglucosidase and baking the dough to obtain a bakery product.

2. The method according to claim 1, wherein the dough comprises a total FODMAP content of at least 3 wt.%, preferably at least 2.5 wt.%, more preferably at least 1.2 wt.%, based on the total dry weight of the dough.

3. The method according to any one of the preceding claims, wherein the dough comprises a fructan content of at least 3 wt.%, preferably at least 2.5 wt.%, more preferably at least 1.1 wt.%, based on the total dry weight of the dough.

4. The method according to any one of the preceding claims, wherein the dough comprises rye flour or a mixture of rye flour and one or more other flours, and / or wherein said dough comprises at least 20 wt.% of rye flour, based on the total content of cereal flour.

5. The method according to any one of the preceding claims, wherein the thermostable amyloglucosidase has residual activity of at least 50% after 10 minutes at 70 °C, as determinable with the method as described in Example 3.

6. The method according to any one of the preceding claims, wherein said thermostable amyloglucosidase is selected from Novamyl BestBite®, Goldcrust®, A. Niger CR-1, A. Niger CR-2, A. Niger RE5, A. Niger RE15, A. Niger SRE15, A. Niger THS8, thermostable amyloglucosidase having an amino acid sequence as shown in SEQ ID NO: 2 or SEQ ID NO: 3 or functional derivatives thereof, preferably wherein the thermostable amyloglucosidase is Novamyl BestBite®.

7. The method according to any one of the preceding claims, wherein said dough further comprises a yeast, preferably a yeast of the genus Saccharomyces, more preferably Saccharomyces cerevisiae.

8. A bakery product, preferably obtainable by a method according to any one of the preceding claims, comprising rye flour or a mixture of rye flour and one or more other flours, wherein said mixture comprises at least 20 wt.% of rye flour, based on the total content of flour, the bakery product further comprising: - at most about 0.5 g of fructose in excess of glucose per 100 g of dry weight bakery product; - at most about 1 g of a total of fructan, stachyose and raffinose per 100 g of dryweight of the bakery product; and - at most about 1.3 g of polyols per 100 g of dry weight of the bakery product.

9. The bakery product according to claim 8, wherein the bakery product comprises: - at most about 0.15 g of fructose in excess of glucose per 100 g of dry weight bakery product; - at most about 0.3 g of a total of fructan, stachyose and raffinose per 100 g of dry weight bakery product; and - at most about 0.4 g of polyols, in particular sorbitol and mannitol, per 100 g of dry weight bakery product.

10. The bakery product according to claim 8 or 9, wherein the content of the total of fructan, stachyose, raffinose, fructose in excess of glucose, mannitol and sorbitol is at most 0.5 g per 100 g of dry weight bakery product, preferably at most 0.2 g per 100g of dry weight bakery product.

11. The bakery product according to any one of claims 8 to 10, wherein the content of glucose is at least 0.2 g per 100 g dry bakery product.

12. The bakery product according to any one of claims 8 to 11, wherein the bakery product is selected from breads, such as loaf breads, bagels, buns, rolls, croissants, baguettes, pretzels, brioches, crumpets and flatbreads; dessert cakes, such as pound cakes, sponge cakes, chiffon cakes, genoise cakes, cake muffins, brownies, cheesecakes, and angel cakes; pastries, pies, cookies flour tortillas and pizza’s, preferably wherein said bakery product is a bread, in particular a loaf bread.

13. A composition for reducing the Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols (FODMAP) content in bread, comprising a fructanase and a thermostable amyloglucosidase.

14. The bakery product according to any one of claims 8 to 12 or the composition according to claim 13, for use in a method of treatment or prevention of irritable bowel syndrome.

15. A dough or a pre-mix comprising the composition according to claim 13 and rye flour or a mixture of rye flour and one or more other flours.

16. Use of a thermostable amyloglucosidase for preparing a bakery product, preferably a bread, wherein said bakery product is characterized in having: - at most about 0.5 g of fructose in excess of glucose, preferably at most about 0.15 gfructose in excess of glucose, per 100 g of dry bakery product; - at most about 1 g of a total of fructan, stachyose and raffinose, preferably at most about 0.4 g of a total of fructan, stachyose and raffinose, per 100 g of dry bakery product; - at most about 1.3 g of polyols, preferably at most about 0.2 g of polyols, per 100 g of dry bakery product.

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