Study of molecular interactions in the technological quality optimization of gluten-free bread

• Grant number: 10/05144-2
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date until: June 01, 2010
• End date until: October 31, 2010
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: José Alfredo Gomes Arêas
• Grantee: Vanessa Dias Capriles
• Host Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

Introduction: Gluten is a term used to encompass specific storage proteins in wheat, rye, and barley. These proteins participate in a three-dimensional network feature that gives structure to baked goods. However, a portion of the population, patients with celiac disease, has an intolerance to its consumption, which requires the development of baked goods without gluten, which is a major technological challenge. Objective: To create, through the use of fructans gel in water and by the action of specific enzymes, changes in the interactions between macromolecules present in the gluten-free raw material in order to mimic the three-dimensional network typically found in baked products and explore these molecular interactions to production and quality improvement of gluten-free bread. Methodology: Three approaches will be adopted alone and in combination. Will be evaluated the effect of the gel obtained by interaction between the fructan and water in the dough. Will be tested the formation of protein networks obtained by cross-linking catalyzed by the transglutaminase enzyme. Will be tested the incorporation of cyclodextrin glycosyltransferase enzyme, which can slow down the retrogradation of starch, thus prolonging the bread shelf life. The interested molecular interactions, batter and bread properties will be monitored by appropriate methodologies. Expected results: Get through molecular interactions between different ingredients, structuring agents to replace the gluten network, which yields good technological and nutritional quality bread that may contribute to greater variation and adequacy of the celiac diet.