The effect of baking time and temperature on gluten protein structure and celiac peptide digestibility

Previous studies have shown that baking alters the digestibility of gluten. This study compared the structure and in vitro digestibility of gluten within dough and bread, baked at either 230 °C or 150 °C for 25, 35 or 45 min. Protein digestion was investigated using mass spectrometry, specifically by calculating the accurate concentration and defining the release profile of six immunogenic gluten peptides that are involved in celiac disease activation. The release profile of these peptides in the intestinal phase differed between dough and bread; multiple peptides, including the immunodominant 33mer, were present at higher concentrations earlier in dough digesta suggesting raw gluten may exhibit and higher-gluten load and different immunogenicity profile.