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.
Highlights
Gluten-related disorders have an estimated global prevalence of around 5% with an ongoing increase in their incidence [1], and they are characterized by intolerance or sensitivity to gluten ingestion
While some gliadin fractions and other wheat proteins can act as allergens, celiac disease is characterized by intolerance to prolamins in wheat, rye, and barley
We focus on the use of peptidases from microbial sources in baked products as an alternative strategy to decrease the immunogenicity of gluten proteins and on their effect on product quality
Summary
Gluten-related disorders have an estimated global prevalence of around 5% with an ongoing increase in their incidence [1], and they are characterized by intolerance or sensitivity to gluten ingestion. These disorders involve celiac disease and non-celiac gluten sensitivity, with different pathogenic mechanisms resulting in gastrointestinal symptoms such as diarrhoea, gas passing, bloating, vomiting, constipation, and nausea. Gluten withdrawal is the basis for the management of celiac disease and non-celiac gluten sensitivity, as is a wheat-free diet for wheat allergy. The gluten-free baked goods were formulated with starches and hydrocolloids, resulting in poor sensorial properties. We focus on the use of peptidases from microbial sources in baked products as an alternative strategy to decrease the immunogenicity of gluten proteins and on their effect on product quality
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