Organic acids in bread-making affecting gluten structure and digestibility.

Area of Science:

• Food Science
• Immunology
• Biochemistry

Background:

• Wheat gluten, despite its functional properties, triggers immune responses like celiac disease and wheat allergy.
• Limited understanding exists regarding how processing and additives affect gluten's digestibility and immunogenicity.

Purpose of the Study:

• To investigate the impact of acetic and ascorbic acids on dough rheology and bread characteristics.
• To evaluate the in vitro digestibility and immunogenicity of gluten in bread formulations containing organic acids.

Main Methods:

• Analysis of dough rheological properties (development time, stability, elastic modulus).
• In vitro digestion of bread samples simulating oral, gastric, and intestinal phases.
• SDS-PAGE for protein degradation analysis and ELISA for immunogenic gliadin quantification.

Main Results:

• Acetic acid decreased dough development time and stability; ascorbic acid enhanced dough's elastic modulus and extension resistance.
• In vitro digestion showed protein degradation starting in the gastric phase, reducing immunogenic gliadin.
• Vinegar (containing acetic acid) addition reduced immunogenic gliadin by approximately 44% post-intestinal digestion compared to control.

Conclusions:

• Organic acid addition offers a strategy to modulate wheat bread allergenicity.
• Formulation adjustments can reduce gluten immunogenicity while maintaining essential technofunctional properties.