Targeted degradation of gluten proteins in wheat flour by prolyl endoprotease and its utilization in low immunogenic pasta for gluten sensitivity population

2019 ◽  
Vol 87 ◽  
pp. 59-67 ◽  
Author(s):  
B.V. Mohan Kumar ◽  
Swati Sarabhai ◽  
P. Prabhasankar
Keyword(s):  
Wheat Flour ◽  
Gluten Sensitivity ◽  
Gluten Proteins

scholarly journals The Inoorporation of [35s]Oysteine into the Proteins of Dough by Disulphide-Sulphydryl Interohange

1966 ◽  
Vol 19 (6) ◽  
pp. 1125 ◽  
Author(s):  
PR Stew Art ◽  
CM Mauritzen
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Gluten Proteins ◽  
Disulphide Bonds ◽  
Sulphydryl Compounds

[35S]Cysteine was added, during mixing, to doughs made from wheat flour, in amounts which did not significantly affect the level of endogenous diffusible sulphydryl compounds in flour and which produced no change in the rheological properties of the dough. The doughs were fractionated by ultracentrifugation and analysis of the distribution of the isotope in the dough fractions demonstrated that [S6S]cysteine was bound to both soluble and gluten proteins by disulphide bonds. [14C]Leucine did not become bound to the fractions of dough under the same conditions.

Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten

2014 ◽  
Vol 5 (8) ◽  
pp. 1813 ◽  
Author(s):  
Nina Gisella Heredia-Sandoval ◽  
Alma Rosa Islas-Rubio ◽  
Francisco Cabrera-Chávez ◽  
Ana María Calderón de la Barca
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Gluten Proteins

scholarly journals Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 751
Author(s):  
Carmela Lamacchia ◽  
Loretta Landriscina ◽  
Carla Severini ◽  
Rossella Caporizzi ◽  
Antonio Derossi
Keyword(s):  
Aqueous Solution ◽  
Wheat Flour ◽  
Sensory Quality ◽  
Pasting Properties ◽  
Innovative Technology ◽  
High Ability ◽  
Bread Making ◽  
High Quality ◽  
Gluten Proteins

After discovering an innovative technology for the reshaping of gluten proteins—the “Gluten FriendlyTM” system—that confers to wheat flour some unprecedented characteristics, such as reduced epitope antigenicity and a positive modulation of the gut microbiota, its effects on the production and quality of bread have been studied. Mainly, we have investigated the chemical, rheological and pasting properties of Gluten Friendly Flour (GFF) and of control flour (CF) with the aim of analyzing and interpreting potential differences. Furthermore, the bread made from GFF and CF was evaluated in terms of microstructure properties and sensory quality. The experiments demonstrated that GFF became soluble in aqueous solution, making it unfeasible to isolate using the Glutomatic apparatus. Although the water absorption of GFF increased by 10% compared to CF, dough elasticity was reduced, and dough stability decreased from 5 to 2 min. A significant increase in the alveograph index (P/L) from 0.63 to 6.31 was detected, whereas pasting properties did not change from the control flour. Despite these profound modifications in the rheological properties, GFF exhibited a high ability to shape dough and to produce bread with high quality and negligible differences from the control bread in terms of appearance, taste, aroma, color and texture.

scholarly journals Amaranth as a bread enriching ingredient

2020 ◽  
Vol 8 (2) ◽  
pp. 223-231
Author(s):  
Natalia Derkanosova ◽  
Anastasiia Stakhurlova ◽  
Irina Pshenichnaya ◽  
Irina Ponomareva ◽  
Olga Peregonchaya ◽  
...  
Keyword(s):  
Ir Spectroscopy ◽  
Wheat Flour ◽  
Dietary Fibre ◽  
Raw Material ◽  
Gluten Proteins ◽  
Biological Value ◽  
Amaranth Grain ◽  
Universal Variety ◽  
Two Stages ◽  
Main Factor

Amaranth is a promising raw material for enriching foods with protein, minerals, vitamins, dietary fibre, squalene, and other nutrients. However, its varieties differ significantly in composition and properties. The research included two stages. At first, we studied the composition of eight amaranth varieties grown in a collection nursery of Voronezh State Agrarian University. Their composition was a factor that determined their functional use as an enriching ingredient. We found that amaranth grain of the Universal variety could be best used to increase the biological value of foods, whereas the Universal and Valentina varieties could be recommended as multifunctional ingredients. The addition of enriching ingredients into foods, including breads, often leads to changes in their traditional consumer properties. Therefore, our next step was to study changes in the composition of Universal amaranth during extrusion using IR spectroscopy. Also, we assessed the effect of amaranth extrudate on the baking properties of model wheat flour and extrudate mixtures as the main factor of the product’s consumer properties. The results showed a redistribution of moisture between flour gluten proteins and extrudate dietary fibre. We also established amounts of amaranth extrudate needed to ensure the preservation of crumb appearance and structure close to the traditional ones.

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