Open AccessThe evaluation of part-baked frozen bread produced from wheat flour and guar gum in the diet of celiac patients
Author(s) -
Toktam Hejrani,
Zahra Sheikholeslami,
Seyed Ali Mortazavi,
Meghdad Karimi,
Amir Hosesein Elhamirad
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04757-z
Subject(s) - guar gum , wheat flour , food science , guar , gluten , chemistry
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 < 0.05) but adding 0.8% guar gum could improve these factors and recompense the absence of gliadin ( P < 0.05). The PB frozen bread with 0.8% guar gum had physicochemical properties such as fresh bread which produced with untreated wheat flour ( P < 0.05).