The role of enzymes in gluten-free bakery products: A review of technological and nutritional perspectives

Abstract

Since gluten is restricted in the diets of certain genetically predisposed individuals and is essential for the technological properties of baked goods, its functionality must be adapted to gluten-free baked items. Various agents, including hydrocolloids, gums, starches, proteins, emulsifiers, alternative protein sources, and enzymes, have been deployed alongside innovative techniques such as high-pressure processing (HPP), sourdough fermentation, controlled pressure variations, extrusion, hot air roasting, and heating during baking, which have been utilized to substitute gluten in bakery products. In this context, enzymes have the potential to enhance gluten-free baked goods by decreasing reliance on additives while imparting desirable technological and sensory characteristics, as well as prolonging shelf life through the facilitation of specific biochemical reactions. However, challenges that necessitate optimizing the conditions under which these enzymes are integrated exist. This review article examines the role of enzymes in gluten-free baked products from both technological and nutritional perspectives.

Keywords

• Gluten-free bakery products
• Enzymes
• Technological characteristics
• Nutritional values