title: Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality.
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.
authors.affiliation: Department of Plant Food Technology, Research Center for Food and Development, A.C. Carretera a La Victoria km 0.6. Hermosillo, Sonora 83304, Mexico. nina_heredia@estudiantes.ciad.mx.
authors.forename: Nina G
authors.initials: NG
authors.lastname: Heredia-Sandoval
authors.affiliation: Department of Nutrition, Research Center for Food and Development, A.C. Carretera a La Victoria km 0.6. Hermosillo, Sonora 83304, Mexico. m_yael@hotmail.com.
authors.forename: Maribel Y
authors.initials: MY
authors.lastname: Valencia-Tapia
authors.affiliation: Department of Nutrition, Research Center for Food and Development, A.C. Carretera a La Victoria km 0.6. Hermosillo, Sonora 83304, Mexico. amc@ciad.mx.
authors.forename: Ana M
authors.initials: AM
authors.lastname: Calderón de la Barca
authors.affiliation: Department of Plant Food Technology, Research Center for Food and Development, A.C. Carretera a La Victoria km 0.6. Hermosillo, Sonora 83304, Mexico. aislas@ciad.mx.
authors.forename: Alma R
authors.initials: AR
authors.lastname: Islas-Rubio
keywords: baked products; gluten-free; immunogenicity; microbial proteases; product quality