Use of dry-moist heat effects to improve the functionality, immunogenicity of whole wheat flour and its application in bread making

Whole wheat flour samples having protein content of 8.9% and 10.6% were subjected to dry and moist
heat conditions to improve the functionality. Dry heat treated flours (DHTF) had higher values of falling
number and SDS sedimentation values when compared to moist heat treated flour (MHTF). MHTF
showed decrease in water absorption from 75.4 to 56.7%, increase in dough development time from 3.3
to 11.9 min, increase in peak viscosity and cold paste viscosity from 467 to 778 BU and 678 to 1017 BU
respectively when compared to untreated flour. MHTF lost its elasticity, SDS-page gel electrophoresis
indicated the change especially in the region of gliadin and ELISA indicated 41% reduction in immunogenicity
against gliadin. The specific volume of breads prepared from MHTF was significantly lower
whereas the crumb firmness value was higher than breads from untreated flours. Breads from treated
flours also showed reduction in immunogenicity against gliadin.