Effects of transamidation vs. fermentation to reduce the gluten content of the Triticum monococcum wheat cultivar Hammurabi: analysis of biochemical, baking and sensory parameters

Abstract

SummaryThe Triticum monococcum cultivar Hammurabi has been considered a wheat with reduced gluten toxicity for intolerant people. To further reduce gluten toxicity, we tested two biotechnological treatments on Hammurabi flour, fermentation by endogenous microbiota and transamidation by microbial transglutaminase. After 1 day of fermentation, the detectable gluten content dropped to 51.4% ± 6.4% (R5‐ELISA). Interestingly, microbial hydrolysis did not change the content of the water‐insoluble gliadin fraction. Transamidation of Hammurabi caused a greater reduction of the native gluten to 33.5% ± 3.3% (P < 0.01) and changed its physical properties, as it became water soluble. Interestingly, only dough from transamidated Hammurabi flour could leaven, similarly to the untreated dough, while in fermented Hammurabi dough, the rising activity of the added yeast was inhibited. Baking analysis indicated no substantial difference between transamidated and untreated Hammurabi breads. Descriptive sensory analysis showed that darkness appearance parameters and texture parameters were significantly altered in transamidated bread. Importantly, the treatment did not influence wheaty flavour or cereal odour, two mainly expected organoleptic features. Our data may have important implications in the perspective of manufacturing innovative foods for people predisposed to or suffering from gluten intolerance.