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Foods 2016, 5(3), 59; doi:10.3390/foods5030059

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

1
Department of Plant Food Technology, Research Center for Food and Development, A.C. Carretera a La Victoria km 0.6. Hermosillo, Sonora 83304, Mexico
2
Department of Nutrition, Research Center for Food and Development, A.C. Carretera a La Victoria km 0.6. Hermosillo, Sonora 83304, Mexico
*
Author to whom correspondence should be addressed.
Academic Editor: Manuela Mariotti
Received: 1 May 2016 / Revised: 19 August 2016 / Accepted: 27 August 2016 / Published: 30 August 2016
(This article belongs to the Special Issue Gluten-Free Foods)
View Full-Text   |   Download PDF [625 KB, uploaded 30 August 2016]   |  

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. View Full-Text
Keywords: gluten-free; baked products; microbial proteases; immunogenicity; product quality gluten-free; baked products; microbial proteases; immunogenicity; product quality
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MDPI and ACS Style

Heredia-Sandoval, N.G.; Valencia-Tapia, M.Y.; Calderón de la Barca, A.M.; Islas-Rubio, A.R. Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality. Foods 2016, 5, 59.

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