The evaluation of part-baked frozen bread produced from wheat flour and guar gum in the diet of celiac patients.

The present study evaluated an enzyme strategy for eliminating the gliadin in the flour in order to produce part-baked (PB) frozen bread for celiac patients. At first, tissue transglutaminase with lysine methyl ester transamidated the gliadin and hydrolyses gliadin protein. The deamidated dough was used for producing the PB bread and then stored as the frozen storage at - 18 °C for 15 days, followed by investigating physicochemical, rheological, and sensory properties.