The evaluation of part-baked frozen bread produced from wheat flour and guar gum in the diet of celiac patients
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ORIGINAL ARTICLE
The evaluation of part-baked frozen bread produced from wheat flour and guar gum in the diet of celiac patients Toktam Hejrani1 • Zahra Sheikholeslami2 • S Ali Mortazavi3 • Mahdi Karimi2 Amir Hosesein Elhamirad4
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Revised: 18 August 2020 / Accepted: 24 August 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract 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
& Zahra Sheikholeslami [email protected] Toktam Hejrani [email protected] S Ali Mortazavi [email protected] Mahdi Karimi [email protected] Amir Hosesein Elhamirad [email protected] 1
Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2
Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO) AREEO, Mashhad, Iran
3
Department of Food Science and Technology, Ferdowsi University, Mashhad, Iran
4
Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
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). Keywords Celiac Gliadin Frozen Part-baked Rheological properties Transdiamidation
Introduction Bread is considered as an important source of the daily diet worldwide and the major source of carbohydrates, proteins, fibers, vitamins, minerals, and antioxidants (Moore et al. 2008; Ho et al. 2015). Celiac disease (CD) is considered as an immune disorder which is due to a continuing intolerance to wheat gluten-related prolamins in rye and barley (Rizzello et al. 2014; Ribeiro et al. 2015). The patients in secrete high titers of anti-gliadin antibodies (AGAs) and antibodies against endomysial proteins when receiving gluten. Tissue transglutaminase 2 (tTG2) is recognized as one of the endomysial autoantigens and leads to the deamidation of gliadin peptides converted specific glutamine residues to glutamic acid (Anderson et al. 2000; Ribeiro et al. 2015). The result indicated that the transamidation of gliadin by neutralizes lateral amino groups, which prevents from any poste
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