MODIFICATION OF WHEAT-FLOUR WITH BROMELAIN AND BAKING HYPOALLERGENIC BREAD WITH ADDED INGREDIENTS

Based on the wheat glutenin IgE-binding epitope, Gln-Gln-Gln-Pro-Pro, a practical method is proposed for the production of hypoallergenic wh eat flour. Bromelain was found effective for decomposing the epitope s tructure. In practice, soft flour was mixed with water dissolving brom elain and the mixture was incubated at 37 degrees C for 4h. The result of IgE-ELISA (enzyme-linked immunosorbent assay) suggested negative a llergenicity. A mixture of bromelain-modified flour, glucose, citric a cid, a surfactant and sodium hydrogen carbonate was baked to produce h ypoallergenic bread, resembling English muffins.