Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality

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ID: 70541
2016
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Abstract
Gluten-related diseases are a range of inflammatory disorders of the small intestine, characterized by an adverse response to gluten ingestion; therefore, the treatment is a gluten withdrawal. In spite of the increased market of gluten-free products, widely available breads with high acceptability are still missing due to the technological challenge of substituting the special gluten properties. Instead of using alternative ingredients for baking, some attempts have been done to decrease gluten immunogenicity by its enzymatic degradation with microbial proteases. Although the gluten immunogenicity reduction has been reached to an acceptable level, some quality parameters of the products are affected. This review focus on the use of microbial peptidases to prepare less immunogenic baked goods and their effect on product quality.
Reference Key
herediasandoval2016microbialfoods Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Heredia-Sandoval, Nina G.;Valencia-Tapia, Maribel Y.;Barca, Ana M. Calderón de la;Islas-Rubio, Alma R.;
Journal foods
Year 2016
DOI
DOI not found
URL
http://www.mdpi.com/2304-8158/5/3/59
Keywords
Biology (General) Medicine Technology (General) Chemical technology Engineering (General). Civil engineering (General) Science (General) nutrition. foods and food supply

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