Cargando…

Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths

The increasing demand for allergen-free and reduced-allergen foods has led to an investigation into the potential use of O-free wheat, a low-allergy wheat cultivar, in cookie production. This study focused on assessing the gluten composition of O-free flour and comparing its suitability for cookie m...

Descripción completa

Detalles Bibliográficos
Autores principales: Baek, Nayeon, Moon, Yujin, Kim, Jeongeon, Kweon, Meera
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606476/
https://www.ncbi.nlm.nih.gov/pubmed/37893736
http://dx.doi.org/10.3390/foods12203843
_version_ 1785127325534257152
author Baek, Nayeon
Moon, Yujin
Kim, Jeongeon
Kweon, Meera
author_facet Baek, Nayeon
Moon, Yujin
Kim, Jeongeon
Kweon, Meera
author_sort Baek, Nayeon
collection PubMed
description The increasing demand for allergen-free and reduced-allergen foods has led to an investigation into the potential use of O-free wheat, a low-allergy wheat cultivar, in cookie production. This study focused on assessing the gluten composition of O-free flour and comparing its suitability for cookie making in comparison to flours with varying gluten strengths. Several analyses were conducted, including gluten composition, solvent retention capacity (SRC), thermal and pasting properties, dough-mixing characteristics, and cookie-making performance. The gluten composition of O-free flour by SDS-PAGE confirmed the absence of ω-gliadins and the reduced levels of low-molecular-weight glutenins and γ-gliadins. The SRC values of O-free flour fell between the flours with weak and medium gluten strengths. While thermal and pasting properties showed significant differences in sucrose solution but not across flour types, indicating similar starch structures, mixograms displayed distinct variations influenced by both sucrose solution and flour type, highlighting the importance of gluten quality and composition. Cookies made with O-free flour demonstrated similarities to those produced with weak gluten flour, known for their favorable cookie characteristics. This study emphasizes the significant influence of flour gluten composition on cookie-making performance and advocates for the adoption of O-free flour in the development of allergy-friendly cookies.
format Online
Article
Text
id pubmed-10606476
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-106064762023-10-28 Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths Baek, Nayeon Moon, Yujin Kim, Jeongeon Kweon, Meera Foods Article The increasing demand for allergen-free and reduced-allergen foods has led to an investigation into the potential use of O-free wheat, a low-allergy wheat cultivar, in cookie production. This study focused on assessing the gluten composition of O-free flour and comparing its suitability for cookie making in comparison to flours with varying gluten strengths. Several analyses were conducted, including gluten composition, solvent retention capacity (SRC), thermal and pasting properties, dough-mixing characteristics, and cookie-making performance. The gluten composition of O-free flour by SDS-PAGE confirmed the absence of ω-gliadins and the reduced levels of low-molecular-weight glutenins and γ-gliadins. The SRC values of O-free flour fell between the flours with weak and medium gluten strengths. While thermal and pasting properties showed significant differences in sucrose solution but not across flour types, indicating similar starch structures, mixograms displayed distinct variations influenced by both sucrose solution and flour type, highlighting the importance of gluten quality and composition. Cookies made with O-free flour demonstrated similarities to those produced with weak gluten flour, known for their favorable cookie characteristics. This study emphasizes the significant influence of flour gluten composition on cookie-making performance and advocates for the adoption of O-free flour in the development of allergy-friendly cookies. MDPI 2023-10-20 /pmc/articles/PMC10606476/ /pubmed/37893736 http://dx.doi.org/10.3390/foods12203843 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Baek, Nayeon
Moon, Yujin
Kim, Jeongeon
Kweon, Meera
Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths
title Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths
title_full Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths
title_fullStr Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths
title_full_unstemmed Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths
title_short Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths
title_sort effect of gluten composition in low-allergy o-free wheat flour on cookie-making performance compared with flours with different gluten strengths
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606476/
https://www.ncbi.nlm.nih.gov/pubmed/37893736
http://dx.doi.org/10.3390/foods12203843
work_keys_str_mv AT baeknayeon effectofglutencompositioninlowallergyofreewheatflouroncookiemakingperformancecomparedwithflourswithdifferentglutenstrengths
AT moonyujin effectofglutencompositioninlowallergyofreewheatflouroncookiemakingperformancecomparedwithflourswithdifferentglutenstrengths
AT kimjeongeon effectofglutencompositioninlowallergyofreewheatflouroncookiemakingperformancecomparedwithflourswithdifferentglutenstrengths
AT kweonmeera effectofglutencompositioninlowallergyofreewheatflouroncookiemakingperformancecomparedwithflourswithdifferentglutenstrengths