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

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 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; Frozen; Gliadin; Part-baked; Rheological properties; Transdiamidation.

Fig. 1

Acid poly acrylamid gel electrophoresis pattern of modification the gliadins and wheat flour after transamidation. 3001, corn flour; 3002, extracted gliadin with K-CH3; 3003, untreated wheat flour, 3004, gliadin with K-CH3 and tTG, 3005, flour with K-CH3 and tTG, 3006, gliadin without enzyme. Molecular weights of protein markers are indicated (kDa)

Fig. 2

SEM images at 250× magnification a control, b PB bread with modified gliadin, c PB bread without gliadin and 0.5% guar gum, d PB bread without gliadin and 0.8% guar gum

Fig. 3

Sensory properties of PB frozen bread made from removal gliadin flour. *TB: modified PB bread with tTg + K–CH3, TB& guar gum0.05: modified PB bread with 0.05%guar gum and TB& guar gum 0.08: modified PB bread with 0.08%guar gum