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

Abstract

Gluten free systems lack the viscoelastic network required to resist gas production and expansion during baking. Enzymatic treatments of the GF flours have been proposed initially for creating protein aggregates that mimic gluten functionality but then also for modifying proteins changing their functionality in GF systems. To better exploit the technological function and the potentials of enzymatic processing for improving 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 review, some keys are pointed out to explain the different mechanisms that are available for understanding the action of enzymes to effectively design GF viscoelastic matrixes. Focus will be on protein modifying enzymes, because they play a decisive role in the formation of the fine network responsible for improving the expansion of rice batters.