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Wheat flour fermentation and bread making. In the top row, fermentation of the wheat flour dough uninoculated (− yeast cells) and inoculated (+) with the yeast W. anomalus ME1 strain or S. cerevisiae Hércules strain is shown. The number above the dough indicates the height reached, and the black line is the initial position of the dough. The left-hand image was taken at the end of fermentation (24 h) and the other two when the dough reached the maximum rise, the W. anomalus-inoculated dough at 14 h and the S. cerevisiae-inoculated at 10 h. The bread obtained from the fermented dough is shown in the photographs of the middle (after baking) and bottom (after slicing).
Source publication
Gliadins proteins make up around 30% of total wheat flour proteins. They are involved in many immune disorders affecting an increasing number of people who eat foods made with wheat flour. The triggering factor is the accumulation in the gut of immunogenic peptides derived from incomplete degradation of gliadins by gastric proteases. Previous resea...
Contexts in source publication
Context 1
... observation ensured that CO2 production, inferred from dough rising and bubbling, occurred only in yeast-inoculated dough and not in the uninoculated dough controls, in an equivalent way, as can be seen in Figure 6 (top row) of the next Section 3.5 experiment. The rise began at 8 h in S. cerevisiae-inoculated dough and reached maximum elevation at 10 h. ...
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... rise began at 8 h in S. cerevisiae-inoculated dough and reached maximum elevation at 10 h. However, in those inoculated with W. anomalus, the rise began later (at 12 h), reached maximum elevation later, at 14 h, and rose less ( Figure 6, top row). ...
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... do this, first dough inoculated with the yeast W. anomalus or with the yeast S. cerevisiae were fermented for 24 h. As in the previous experiment (Section 3.4), bubbles and dough rising were only observed in those inoculated with any of the yeasts (Figure 6, top images). (24 h) and the other two when the dough reached the maximum rise, the W. anomalus-inoculated dough at 14 h and the S. cerevisiae-inoculated at 10 h. ...
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... significant differences were detected between the bread loaves obtained from W. anomalus-fermented dough or those from S. cerevisiae-fermented dough. However, when the bread was sliced, the holes (gas cells) in the W. anomalus breadcrumbs were found to be fewer and larger than those in the S. cerevisiae breadcrumbs, possibly related to a lower content of gliadin proteins in W. anomalus-fermented dough (Figure 6, bottom images). As expected, the control bread from the uninoculated dough was smaller, with less volume and not gas cells (Figure 6, bottom images, left image). ...
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... when the bread was sliced, the holes (gas cells) in the W. anomalus breadcrumbs were found to be fewer and larger than those in the S. cerevisiae breadcrumbs, possibly related to a lower content of gliadin proteins in W. anomalus-fermented dough (Figure 6, bottom images). As expected, the control bread from the uninoculated dough was smaller, with less volume and not gas cells (Figure 6, bottom images, left image). ...
Context 6
... in the previous SDS-PAGE analysis (Section 3.4), the samples from dough fermented for 24 h with W. anomalus (WaFD) showed a lower content of gliadins than the dough fermented with S. cerevisiae (ScFD). Figure 6). UD, unfermented dough; ScFD and WaFD, S. cerevisiae-and W. anomalusfermented dough, respectively; BC, ScB, and WaB, bread obtained after dough UD, ScFD and WaFD were baked, respectively. ...
Citations
... This was also consistent with a recent study, showing that whey protein increased the viscosity of the dough and the strength of the expanded cells, thereby improving the gas retention rate during baking and resulting in a better specific volume [24]. In addition, it has been suggested that yeast strains have the ability to effectively utilize non-sugar-based substrates, assimilating and degrading amino acids in the dough to obtain carbon and nitrogen units [25]. Therefore, WOP may be used as a nitrogen source for yeast, which improves their gas production capacity. ...
Delaying the deterioration of bakery goods is necessary in the food industry. The objective of this study was to determine the effects of wheat oligopeptide (WOP) on the qualities of bread rolls. The effects of WOP on the baking properties, moisture content, and starch crystallization of rolls during the storage process were investigated in this study. The results showed that WOP effectively improved the degree of gluten cross-linking, thereby improving the specific volume and the internal structure of rolls. The FTIR and XRD results showed that the addition of WOP hindered the formation of the starch double helix structure and decreased its relative crystallinity. The DSC results revealed a decrease in the enthalpy change (ΔH) from 0.812 to 0.608 J/g after 7 days of storage with 1.0% WOP addition, further indicating that WOP reduced the availability of water for crystal lattice formation and hindered the rearrangement of starch molecules. The addition of WOP also improved the microstructure of the rolls that were observed using SEM analysis. In summary, WOP is expected to be an effective natural additive to inhibit starch staling and provide new insights into starchy food products.
... The presence of immunogenic proteins was verified using Western blotting with an anti-gliadin antibody ( Figure 5), which reacts specifically with the deaminated peptide (KLQPFPQPELPYPQPQ), comprising the 33 mer sequence part of the wheat gliadin (residues 56-88) [33]. The immunogenic reaction of gluten and gliadin proteins was shown in the range of 25-50 kDa. ...
... The immunogenic reaction of gluten and gliadin proteins was shown in the range of 25-50 kDa. This aspect was accompanied with the study of [33]. Consistent with the results of SDS-PAGE, the immunogenic proteins related to α/β-gliadins were markedly decomposed by B. amyloliquefaciens subsp. ...
Immunogenic peptides from wheat gluten can be produced during digestion, which are difficult to digest by gastrointestinal proteases and negatively affect immune responses in humans. Gluten intolerance is a problem in countries where wheat is a staple food, and a gluten-free diet is commonly recommended for its treatment and prevention. Enzyme approaches for degradation of the peptides can be considered as a strategy for its prevention. Here, we isolated a gluten-degrading bacterium, Bacillus amyloliquefaciens subsp. plantarum, from wheat grains. The culture conditions for enzyme production or microbial use were considered based on gluten decomposition patterns. Additionally, the pH range for the activity of the crude enzyme was investigated. The bacterium production of gluten-degrading enzymes was temperature-dependent within 25 °C to 45 °C, and the production time decreased with increasing culture temperature. However, it was markedly decreased with increasing biofilm formation. The bacterium decomposed high-molecular-weight glutenin proteins first, followed by gliadin proteins, regardless of the culture temperature. Western blotting with an anti-gliadin antibody revealed that the bacterium decomposed immunogenic proteins related to α/β-gliadins. The crude enzyme was active in the pH ranges of 5 to 8, and enzyme production was increased by adding gliadin into the culture medium. In this study, the potential of the B. amyloliquefaciens subsp. plantarum for gluten-degrading enzyme production was demonstrated. If further studies for purification of the enzyme specific to the immunogenic peptides and its characteristics are conducted, it may contribute as a strategy for prevention of gluten intolerance.
Gluten is a complex protein that forms the basis of bakery products, including pastry products, with its elasticity. Gluten proteins are constituted by gliadin and glutenin. Gliadin, which is in the water-insoluble protein group, is very difficult to digest. Many immune disorders influence a growing number of people in relation to the consumption of wheat flour-based foods. The aim of this study is to determine the status of gluten-free products with the legal limits of the gluten-free products sold in pastry shops and bakeries in Istanbul, Turkey. Ninety samples in total including gluten-free bread, cakes, cookies, snacks, and cereals were collected from various regions of Istanbul in November 2020. The samples obtained were examined by ELISA (Enzyme-Linked Immunosorbent Assay) for the presence of gluten. As a result, the presence of gluten was found to be lower than 5 ppm in 61 samples (67.7%), between 5-20 ppm in 8 samples (8.8%), and 20 ppm and above in 21 samples (23%). Within the scope of Turkish Food Codex Regulation on Food Labeling and Consumer Information Number 29960, some foods were inappropriate products which offered to consumption as gluten-free in patisseries and bakeries. It could be thought that risks might be reduced to the maximum extent with hygiene and sanitation training in food businesses, analysis in terms of gluten in raw materials and final products, control of contamination from raw materials, personnel and environment during the production phase, and gluten analysis at critical points.
