DisplayTitle

People with celiac disease and other-gluten related disorders are unable to intake gluten-containing foods, because their immune response. Baked goods for the gluten-free diet do not fulfill the expected sensorial characteristics; therefore, gluten proteins have been modified using enzyme technology to reduce or avoid their immunoreactivity, but keeping as much as possible their functionality to obtain good quality bread. The aim of this study was to enzymatically modify gluten proteins in wheat flour using the <i>Aspergillus niger</i> prolyl-endopeptidase (AnPEP) to elaborate bread supplemented with an amaranth blend (raw:popped, 80:20) evaluating its immunoreactivity and technological quality. AnPEP concentration (1:50, v/v), wheat flour ratio (20%, w/v), two temperatures (35 or 40° C), and 8 h incubation. For bread-making (modified breads), 60% of wheat modified flour supplemented with 40% of the amaranth blend was used. Specific volume and immune-reactive gluten (by R5-ELISA) in modified wheat flour and breads were evaluated. The higher reduction of immunogenic gluten (98% as compared with the control) in the modified wheat flour was obtained using AnPEP (1:50, v/v) and wheat flour (20%, w/v) at 40° C, 8 h of incubation. Otherwise, no significant differences in the specific volume of control breads (wheat flour incubated without AnPEP + amaranth blend) (3-2.8 cc/g) and the modified breads (2.8-2.5 cc/g), at 35 and 40° C, neither in crust or crumb appearances, were found. The immune-reactive gluten was lower in modified bread at 40° C (60 ppm) than that at 35° C (1600 ppm). The supplementation with amaranth flour enabled to obtain breads with acceptable specific volume and appearance. Finally, the use of AnPEP allowed the production of bread with 60 ppm of immune-reactive gluten, considered as a “very low gluten” bread by the <i>Codex Alimentarius</i>.