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Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and

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Summary
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This study developed a gluten-free bread by enzymatically modifying wheat flour and adding amaranth flour blend. The resulting bread has reduced gluten immunoreactivity and is sensorially acceptable for consumers with gluten-related disorders.

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Area of Science:

  • Food Science
  • Biotechnology
  • Immunology

Background:

  • Gluten-related disorders necessitate strict gluten-free diets.
  • Enzymatic gluten modification reduces reactivity but impairs dough functionality.
  • Alternative strategies are needed to produce acceptable gluten-free bread.

Purpose of the Study:

  • To assess amaranth flour blend addition to enzymatically modified wheat flour.
  • To evaluate dough functionality, immunoreactivity, and acceptability of the bread.
  • To develop a palatable gluten-free bread option.

Main Methods:

  • Wheat flour was treated with Aspergillus niger prolyl-endopeptidase (AnPEP).
  • Amaranth flour blend was incorporated into modified wheat flour.
  • SDS-PAGE and IgA immunoblotting were used to detect gluten immunoreactivity.
  • Dough functionality and bread sensory attributes were evaluated.

Main Results:

  • AnPEP treatment reduced polymeric proteins and free thiols in wheat flour.
  • Modified flour and bread showed altered electrophoretic patterns with reduced IgA binding.
  • Amaranth flour blend addition improved dough functionality and thiol content.
  • The final bread contained low immunoreactive gluten (60 mg kg⁻¹) and was sensorially acceptable.

Conclusions:

  • Enzymatic modification combined with amaranth flour blend creates functional dough.
  • This approach yields sensorially acceptable gluten-free bread with significantly reduced gluten immunoreactivity.
  • Offers a promising solution for consumers with gluten-related disorders.