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

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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).

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Authors and Affiliations

  1. Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

    Toktam Hejrani

  2. Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO) AREEO, Mashhad, Iran

    Zahra Sheikholeslami & Mahdi Karimi

  3. Department of Food Science and Technology, Ferdowsi University, Mashhad, Iran

    S Ali Mortazavi

  4. Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

    Amir Hosesein Elhamirad

Authors
  1. Toktam Hejrani
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  2. Zahra Sheikholeslami
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  3. S Ali Mortazavi
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  4. Mahdi Karimi
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  5. Amir Hosesein Elhamirad
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Correspondence to Zahra Sheikholeslami.

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Hejrani, T., Sheikholeslami, Z., Mortazavi, S.A. et al. The evaluation of part-baked frozen bread produced from wheat flour and guar gum in the diet of celiac patients. J Food Sci Technol 58, 2507–2515 (2021). https://doi.org/10.1007/s13197-020-04757-z

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  • DOI: https://doi.org/10.1007/s13197-020-04757-z

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