Food allergy to wheat products: The effect of bread baking and in vitro digestion on wheat allergenic proteins. A study with bread dough, crumb, and crust

The effect of baking and digestion on the allergenicity of wheat flour prot eins has been studied. Pooled sera of patients suffering from food allergy to wheat products were tested for IgE binding to the proteins of the wheat dough and of the bread crumb and crust, before and after being in vitro dig ested. During in vitro digestion, the IgE binding protein components of the unheated dough tended to disappear, whereas a permanence of IgE recognitio n was evident for both the bread crumb and crust. This indicates that the b aking process increases the resistance of the potential allergens of the wh eat flour to proteolytic digestion, allowing them to reach the gastrointest inal tract, where they can elicit the immunological response. Therefore, th e effects of baking must be carefully considered in studying food allergies to wheat products.