The evaluation of part-baked frozen bread produced from wheat flour and guar gum in the diet of celiac patients

The present study evaluated an enzyme strategy for eliminating the gliadin in the flour in order to produce part-baked (PB) frozen bread for celiac patients. At first, tissue transglutaminase with lysine methyl ester transamidated the gliadin and hydrolyses gliadin protein. The deamidated dough was...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science and technology 2021-07, Vol.58 (7), p.2507-2515
Main Authors: Hejrani, Toktam, Sheikholeslami, Zahra, Mortazavi, S Ali, Karimi, Mahdi, Elhamirad, Amir Hosesein
Format: Article
Language:English
Subjects:
Bread
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Dough
Flour
Food Science
Gel electrophoresis
Gliadin
Guar gum
Lysine
Nutrition
Original
Original Article
Physicochemical properties
Porosity
Proteins
Rheological properties
Sensory properties
Sodium lauryl sulfate
Specific volume
Transglutaminase 2
Wheat
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The present study evaluated an enzyme strategy for eliminating the gliadin in the flour in order to produce part-baked (PB) frozen bread for celiac patients. At first, tissue transglutaminase with lysine methyl ester transamidated the gliadin and hydrolyses gliadin protein. The deamidated dough was used for producing the PB bread and then stored as the frozen storage at – 18 °C for 15 days, followed by investigating physicochemical, rheological, and sensory properties. The SDS-PAGE result demonstrated that transamidating wheat flour with a tissue transglutaminase and L-lysine methyl ester break down the gliadin protein. The PB frozen bread with the absence of gliadin had lower specific volume, porosity, firmness, and color index ( P  
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-020-04757-z