Comment on Microbial Transglutaminase Used in Bread Preparation at Standard Bakery Concentrations Does Not Increase Immunodetectable Amounts of Deamidated Gliadin

Concerns about the article by Heil, A.; Ohsam, J.; van Genugten, B.; Diez, O.; Yokoyama, K.; Kumazawa, Y.; Pasternack, R.; Hils, M. Microbial transglutaminase used in bread preparation at standard bakery concentrations does not increase immunodetectable amounts of deamidated gliadin. J Agric Food Chemistry. 2017, 65, 6982-6990.