TY - JOUR T1 - Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten. AU - Rizzello,Carlo Giuseppe, AU - Curiel,José Antonio, AU - Nionelli,Luana, AU - Vincentini,Olimpia, AU - Di Cagno,Raffaella, AU - Silano,Marco, AU - Gobbetti,Marco, AU - Coda,Rossana, Y1 - 2013/07/05/ PY - 2012/12/19/received PY - 2013/05/07/revised PY - 2013/06/27/accepted PY - 2013/11/16/entrez PY - 2013/11/16/pubmed PY - 2014/6/24/medline KW - BV KW - Bread KW - CD KW - CS KW - DY KW - EAA KW - EAAI KW - EMA KW - FAA KW - FHWF KW - GS KW - Gluten KW - IBS KW - ICG KW - IEF KW - IPG KW - Lactic acid bacteria KW - MAC KW - NI KW - OPA KW - PER KW - PT- KW - Proteolysis KW - Sourdough KW - TFA KW - TPA KW - TTA KW - WA KW - WG KW - anti-endomysial antibodies KW - anti-tissue transglutaminase KW - biological value KW - celiac disease KW - chemical score KW - dough yield KW - essential amino acid KW - essential amino acid index KW - free amino acids KW - fully hydrolyzed wheat flour KW - gluten sensitive KW - immobilized pH gradient KW - intermediate content of gluten KW - irritable bowel syndrome KW - isoelectric focusing KW - minimal agglutinating capacity KW - nutritional index KW - o-phtaldialdehyde KW - peptic/tryptic KW - protein efficiency ratio KW - tTG KW - texture profile analysis KW - titratable acidity KW - trifluoroacetic acid KW - wheat allergy KW - whole gluten SP - 59 EP - 68 JF - Food microbiology JO - Food Microbiol VL - 37 N2 - This study was aimed at combining the highest degradation of gluten during wheat flour fermentation with good structural and sensory features of the related bread. As estimated by R5-ELISA, the degree of degradation of immune reactive gluten was ca. 28%. Two-dimensional electrophoresis and RP-FPLC analyses showed marked variations of the protein fractions compared to the untreated flour. The comparison was also extended to in vitro effect of the peptic/tryptic-digests towards K562 and T84 cells. The flour with the intermediate content of gluten (ICG) was used for bread making, and compared to whole gluten (WG) bread. The chemical, structural and sensory features of the ICG bread approached those of the bread made with WG flour. The protein digestibility of the ICG bread was higher than that from WG flour. Also the nutritional quality, as estimated by different indexes, was the highest for ICG bread. SN - 1095-9998 UR - https://www.unboundmedicine.com/medline/citation/24230474/Use_of_fungal_proteases_and_selected_sourdough_lactic_acid_bacteria_for_making_wheat_bread_with_an_intermediate_content_of_gluten_ DB - PRIME DP - Unbound Medicine ER -