Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins

Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins

Food processing conditions affect the accurate detection of gluten by ELISA, which is of importance for proper gluten-free labelling. We prepared different wheat flour-based and incurred baked goods (bread, crispbread, pretzel) to investigate the influence of baking conditions and alkali treatment o...

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Bibliographic Details
Main Authors: Tanja Miriam Schirmer, Katharina Anne Scherf
Format: Article
Language:English
Published: Elsevier 2023-01-01
Series:Current Research in Food Science
Subjects:
Celiac disease
Crosslink
Enzyme-linked immunosorbent assay (ELISA)
Food processing
Food safety
Protein extraction
Online Access:http://www.sciencedirect.com/science/article/pii/S266592712200257X

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http://www.sciencedirect.com/science/article/pii/S266592712200257X

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