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Article

Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology

Department of Agriculture, Food, Natural resources and Engineering (DAFNE), University of Foggia, 71122 Foggia, Italy
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Authors to whom correspondence should be addressed.
Academic Editor: Antonio Piga
Foods 2021, 10(4), 751; https://doi.org/10.3390/foods10040751
Received: 1 March 2021 / Revised: 26 March 2021 / Accepted: 30 March 2021 / Published: 1 April 2021
After discovering an innovative technology for the reshaping of gluten proteins—the “Gluten FriendlyTM” system—that confers to wheat flour some unprecedented characteristics, such as reduced epitope antigenicity and a positive modulation of the gut microbiota, its effects on the production and quality of bread have been studied. Mainly, we have investigated the chemical, rheological and pasting properties of Gluten Friendly Flour (GFF) and of control flour (CF) with the aim of analyzing and interpreting potential differences. Furthermore, the bread made from GFF and CF was evaluated in terms of microstructure properties and sensory quality. The experiments demonstrated that GFF became soluble in aqueous solution, making it unfeasible to isolate using the Glutomatic apparatus. Although the water absorption of GFF increased by 10% compared to CF, dough elasticity was reduced, and dough stability decreased from 5 to 2 min. A significant increase in the alveograph index (P/L) from 0.63 to 6.31 was detected, whereas pasting properties did not change from the control flour. Despite these profound modifications in the rheological properties, GFF exhibited a high ability to shape dough and to produce bread with high quality and negligible differences from the control bread in terms of appearance, taste, aroma, color and texture. View Full-Text
Keywords: Gluten FriendlyTM technology; microwaves; gluten friendly bread; rheological properties; pasting properties; sensorial evaluation Gluten FriendlyTM technology; microwaves; gluten friendly bread; rheological properties; pasting properties; sensorial evaluation
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MDPI and ACS Style

Lamacchia, C.; Landriscina, L.; Severini, C.; Caporizzi, R.; Derossi, A. Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology. Foods 2021, 10, 751. https://doi.org/10.3390/foods10040751

AMA Style

Lamacchia C, Landriscina L, Severini C, Caporizzi R, Derossi A. Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology. Foods. 2021; 10(4):751. https://doi.org/10.3390/foods10040751

Chicago/Turabian Style

Lamacchia, Carmela, Loretta Landriscina, Carla Severini, Rossella Caporizzi, and Antonio Derossi. 2021. "Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology" Foods 10, no. 4: 751. https://doi.org/10.3390/foods10040751

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