Nowadays, the design of gluten free bakery products, namely bread, is still a challenge. Main difficulties rely on the lack of a viscoelastic matrix and in addition, gluten free cereals are unable to hold the carbon dioxide released during proofing. Enzymes have been very useful as processing aids or improvers in breadmaking of gluten containing products. Nevertheless, the development of gluten free products is facing differences in ingredients and processes in comparison with gluten making products. Therefore, the goals requested to enzymes in gluten free making are different. Particularly, enzymes have been applied either to create in situ networks (transglutaminase, glucose oxidase, phenol oxidase) or to modify protein functionality (proteases), but also carbohydrate hydrolases have been useful for improving bread technological quality and lately for changing nutritional quality. In this presentation, a review of the enzymes used in gluten free breadmaking and their effects at dough and bread level will be presented.

Trabajo presentado en el "2014 AACC International Annual Meeting, celebrado en Providence, Rhode Island, U.S.A. el 8 de octubre de 2014.-- 26 diapositivas

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