Agradecimentos: Agradecimentos: Ana Elisa Ramos Magalhaes ˜ and Larissa Ribas Fonseca thank São Paulo Research Foundation - FAPESP (grants #2021/13311-0 and #2020/15929-9). Maria Isabel Landim Neves, Caroline Joy Steel and Rosiane Lopes Cunha thank the National Council for Scientific and Technological Development - CNPq (grants #152528/2022-9, #311185/2022-3 and #307094/2021-9). This work was carried out with the support of the Coordination for the Improvement of Higher Education Personnel – Brazil (CAPES) – Financing code 001. Bruna dos Reis Gasparetto and Fernando Divino de Oliveira Júnior thank CAPES (grants # 88887.715131/2022-00 and 88887.682855/2022-00). The authors thank FAPESP grant #2019/27354-3. We thank the access to equipment and assistance provided by the National Institute of Science and Technology on Photonics Applied to Cell Biology (INFABIC) at the University of Campinas; INFABIC is co-funded by FAPESP (08/57906-3) and CNPq (573913/2008-0) Ver menos

Abstract: 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. In addition, breads were subjected to in vitro digestion and the digesta were analyzed by confocal microscopy, SDSPAGE and ELISA immunoassay. Acetic acid resulted in a decrease in dough development time up to 44 % and a reduction in stability up to 20 %. Ascorbic acid, present in vinegar, on the other hand, increased elastic modulus (G') and resistance to extension of dough. After the in vitro digestion, SDS-PAGE indicated that protein degradation started in the gastric phase, with the generation of low molecular weight peptides. Accordingly, ELISA immunoassay suggested a great reduction in immunogenic gliadin content from oral to gastric phase. At the end of the intestinal phase, samples with ascorbic acid did not differ from the control, while vinegar addition indicated a reduction in gluten immunogenicity with a reduction of about 44 % in immunogenic gliadin content compared to the control. Results show a window of opportunity in the modulation of wheat bread formulation with reduced allergenicity, while maintaining the technofunctional properties Ver menos