Organic acids in bread-making affecting gluten structure and digestibility.

Although wheat gluten has remarkable technological properties, it can induce adverse immune reactions in susceptible individuals, such as wheat allergy and celiac disease. Technological processing and some additives on bread formulation can modify gluten physicochemical structure, but the knowledge about the impacts on the digestibility and immunogenicity of gluten is limited. The present study aimed to study the effect of adding organic acids (acetic or ascorbic) on dough rheological properties and bread technological characteristics.

Effect of supercritical CO fractionation of Tahiti lemon (Citrus latifolia Tanaka) essential oil on its antifungal activity against predominant molds from pan bread.

This study aimed to verify the in vitro antifungal activity of Tahiti lemon essential oil (LEO) and its fractions, obtained by supercritical CO fractionation, against Penicillium sumatrense and Aspergillus niger isolated from pan bread. For this, LEO was solubilized (20 MPa and 40 °C) and fractionated (10 MPa and 40 °C) in supercritical CO, resulting in soluble (SF) and precipitated (PF) fractions. LEO, SF and PF volatile compounds were identified by gas chromatography coupled to mass spectrometry (GC-MS) and semiquantified by gas chromatography with a flame ionization detector (GC-FID).