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

Ana Elisa Ramos Magalhães1, Maria Isabel Landim Neves1, Bruna Dos Reis Gasparetto1

  • 1Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.

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Adding organic acids like acetic or ascorbic acid to wheat bread can significantly reduce its allergenic potential. This modification helps decrease immunogenic gliadin content while preserving desirable bread-making qualities.

Keywords:
Acetic acidAscorbic acidImmunogenicityIn vitro digestionProtein structureTechnological modificationsWheat bread

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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.