Qualitative effect of aspergillopepsin enzyme on gluten protein degradation in dough wheat flour

Bread currently accounts for the majority of the population's diet;and a strict lifelong gluten-free diet is currently the only available treatment to cope with gluten intolerance. Therefore, food experts are constantly finding ways to produce and improve the quality of gluten-free bread. This study was performed to qualitatively evaluate the effect of aspergillopepsin enzyme on degradation of gluten during in wheat dough fermentation. The qualitative effects of aspergillopepsin expressed in bakery yeast on gluten protein and on the rheological properties of wheat flour dough were studied and the rheological properties of the dough were investigated by a rheometer. In addition, initial flour tests were evaluated such as measuring the amount of crude fiber, fat, moisture, wet gluten, protein, pH, ash. Samples prepared with engineered yeast dough had low elasticity, no gas production, relatively loose texture and no specific odor, which confirmed that the gluten network was not formed. Finally, the study of the rheological properties of the dough showed that this enzyme affects the texture of the dough. For this purpose, here we investigate the effectiveness of aspergillopepsin enzyme have been shown to effectively Therefore, the feasibility of producing high-quality bread from wheat flour treatment with aspergillopepsin has been shown