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

Abstract

a b s t r a c tGluten 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.

Recent developments in gluten-free bread baking approaches: a review

“…Starch-modifying enzymes [amylase and cyclodextrin glycosyltransferase (CGT)] and protein modifying enzymes (crosslinking enzymes and proteases) are often added in GFB formulations (Renzetti & Rosell, 2016).…”

Rheology and bread‐making performance of gluten‐free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water

“…To assess the problems related to the lack of gluten as a structure‐forming agent in bread, a wide range of gluten‐free (GF) flours and many other ingredients are included in GF formulations. The inability of proteins in GF flours to form a three‐dimensional network and entrap gases is partly compensated by the addition of hydrocolloids that can mimic the viscoelastic properties of gluten (Renzetti & Rosell, ). Hydroxypropylmethylcellulose (HPMC) is the most frequently used hydrocolloid in GF bread‐making (Crockett et al ., ; Hager & Arendt, ).…”

Research into the impact of enzyme preparations on the processes of grain dough fermentation and bread quality

“…2, 3) may be caused by a number of factors and is probably a result of their mutual influence. Thus, as a result of the action of the enzyme preparations of cellulases and hemicellulases, the polysaccharide-polysaccharide bonds between starch and non-starch polysaccharides are destroyed [16], which leads to the increase in the exposure of starch to amylases action and as a result, the increase in the activity of yeast, for which the products of hydrolysis of starch are the nutrients.…”

“…One of the efficient ways of adjusting the properties of gluten is applying oxidoreductases [16] during dough preparation, which is accompanied by the improvement of rheological properties of dough, increase in its gas-retaining capacity, improving the quality of bread [11]. Among the enzymes of this group, the most promising includes glucose oxidase, under the influence of which oxidation of glucose occurs with the formation of hydrogen peroxide and its further inclusion in the processes of oxidation of thiol groups of protein protease complex, which allows using this enzyme during the processing of flour with weak gluten [17].…”