Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality.
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ABSTRACT:
SUBMITTER: Heredia-Sandoval NG
PROVIDER: S-EPMC5302405 | biostudies-other | 2016 Aug
REPOSITORIES: biostudies-other
Publications
Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality.
Heredia-Sandoval Nina G NG Valencia-Tapia Maribel Y MY Calderón de la Barca Ana M AM Islas-Rubio Alma R AR
Foods (Basel, Switzerland) 20160830 3
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 ...[more]
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