Role of enzymes in improving the functionality of proteins in non-wheat dough systems

LORENA S. SCIARINI; GABRIELA T. PÉREZ; ALBERTO E. LEÓN

Trends in Wheat and Bread Making

Academic Press

Año: 2021;

Gluten free (GF) systems lack the viscoelastic network required to resist the production and expansion of gas during proofing and baking. Enzymatic treatments of the GF flours have been proposed initially to create protein aggregates that mimic gluten functionality but then also to modify proteins by changing their functionality in GF systems. To better exploit the technological function and the potentials of enzymatic processing to improve GF bread quality, it is important to understand the key elements that define the microstructure and baking functionality of GF batters as compared to wheat dough. In this chapter, some keys will be pointed out to explain the different mechanisms that are available to understand the action of enzymes in designing GF viscoelastic matrices. Focus will be on protein modifying enzymes, because they play a role in protein functional properties, partly responsible for gluten-free batter expansion.