Role of enzymes in improving the functionality of proteins in nonwheat dough systems

SCIARINI, L.; PÉREZ, G. T.; LEÓN, A. E.

Trends in Wheat and Bread Making

Academic Press

Año: 2021; p. 173 - 198

Wheat-based products are characterized by the development of a continuous gluten network which provides the required viscoelasticity to retain the air incorporated during mixing, the gas produced during proofing and the ovenspring during baking. These properties result in a sponge-like crumb structure. Gluten-free (GF) systems lack this viscoelastic network which hinders the production of leavened products. An initial approach for the development of GF product was the enzymatic treatment of flours to create a protein network with viscoelastic properties. However, more recent research points out to less common enzymes to modify batter rheology without implying a network development. In this chapter, different strategies to develop viscoelastic matrices, mainly through the action of different enzymes, will be pointed out. Emphasis will be on protein modifying enzymes, since they play a leading role in gluten-free batter expansion.