1. Enzymes in gluten-free bread making
Prof. Cristina M. Rosell
Enzymes in gluten-free bread making by Cristina M. Rosell is licensed under a Creative Commons Reconocimiento-CompartirIgual 4.0 Internacional License.

2. OUTLINE: Role of enzymes in bakery Gluten free products
Enzymes with structuring action
Enzymes with degrading activity
Enzymes for nutritionally improving gluten free breads
Concluding remarks
Acknowledgments

3. Role of enzymes in bakery
Rosell & Dura (2014). Enzymes in baking industries. In: Enzymes in Food and Beverage. Ed E. Chandrasekeran. CRC Press

4. Rosell & Dura (2014). Enzymes in baking industries
Rosell & Dura (2014). Enzymes in baking industries. In: Enzymes in Food and Beverage. Ed E. Chandrasekeran. CRC Press

5. VS 1st Challenge: Design gluten free products 2. Gluten free products
Gluten forms a viscoelastic matrix necessary for holding the CO2 released during the fermentation
1st Challenge: Design gluten free products

6. Building an internal network:
2. Gluten free products
Building an internal network:
Hydrocolloids
Proteins
Enzymes: GO, Laccase, PFO, TG
Rosell (2009). Enzymatic manipulation of gluten-free bread. In: Gluten-free Food Science and Technology. Ed E. Gallagher.

7. Enzymes with structuring action
Mechanism of GO
β-D-glucose + O Gluconic Acid + H2O2
Mechanism of TG
Acyl – transfer reaction
Crosslinking reaction
Deamidation
Rosell (2009). Enzymatic manipulation of gluten-free bread. In: Gluten-free Food Science and Technology. Ed E. Gallagher.

8. Glucose Oxidase // Rice bread
Enzymes with structuring action
Glucose Oxidase // Rice bread
Gujral and Rosell (2004) Food Res Technol 37,
Rosell (2009). Enzymatic manipulation of gluten-free bread. In: Gluten-free Food Science and Technology. Ed E. Gallagher

9. Glucose Oxidase // Corn bread
Enzymes with structuring action
Glucose Oxidase // Corn bread

10. Transglutaminase // Rice bread
Enzymes with structuring action
Transglutaminase // Rice bread
Gujral, Haros, Rosell (2004) J Cereal Sci 39,

11. Enzymes with structuring action
Proteins: pea, soybean, albumen, casein
Marco and Rosell (2008) J Food Eng 84,

12. Enzymes with structuring action
-TG
Rice-Soybean
+TG
Marco, Pérez, León, Rosell (2008) Cereal Chem 85,
Marco, Rosell (2008) Eur Food Research Technol. 227,

13. Enzymes with structuring action
Storck et al. (2013). LWT - Food Science and Technology. 53/ 1 (2013) 346–354.

14. Enzymes with degrading activity
PROTEASE (Neutrase 1.5 MG, Novozymes; PR)
buckwheat (BW)
sorghum (SG)
corn (CR)
Renzetti and Arendt. Journal of Cereal Science 50, (2009): 22-28

15. Enzymes with degrading activity
PROTEASES:
protease A and M from Aspergillus oryzae
protease P from Aspergillus melleus
thermoase PC10F from Bacillus stearothermophilus) from Amano Enzyme Inc. (Nagoya, Japan).
Thermolysin from Bacillus thermoproteolyticus rokko (Type X) from Sigma Aldrich
RICE BREAD
Kawamura-Konishi et al. Journal of Cereal Science 58, no. 1 (2013):

16. Enzymes with degrading activity
PROTEASES:
Alcalase (subtilisine) from Bacillus licheniformis
iZyme (whey protease) from Novozyme (Denmark)
Flavourzyme (aminopeptidase) from Novozyme
CORN BREAD

17. Enzymes with degrading activity
PROTEASES:
iZyme (whey protease) from Novozyme (Denmark)
CORN BREAD

18. Enzymes with degrading activity
AMYLASES:
Fungamyl from Novozyme (Denmark)
Powerfresh (Dupont)
RICE BREAD
CONTROL
GFB AM

19. FUTURE TRENDS
Enzymes for nutritionally improving gluten free breads

20. Enzymes for nutritionally improving gluten free breads
SOURDOUGHS:
Acidification
production of exopolysaccharides,
activation of enzymes like proteases, amylases and phytases
production of antimicrobial substances like propionate
Detoxification of the gluten containing cereals
Reducing antinutrients
Improving quality
Moroni, Dal Bello, Arendt. Food microbiology. 2009;26(7):

21. Enzymes for nutritionally improving gluten free breads
GERMINATION:
Activation of enzyme activities
amaranth, buckwheat, maize, millet, rice, sorghum and quinoa
Reduce anti-nutrients content
Reduce eGI
Omary, Fong, Rothschild, Finney. Cereal Chemistry. 2012; 89(1):1-14
Cornejo & Rosell (2014) Unpublished results.

22. PROLYL ENDOPEPTIDASES from different sources.
Enzymes for nutritionally improving gluten free breads
PROLYL ENDOPEPTIDASES from different sources.
Produce gluten-free foods from gluten-containing raw materials
Produce an oral therapy for CD
Wieser, Koehler. Journal of Aoac International. 2012, 95(2):

23. FINAL REMARKS

24. Enzymes are useful processing aids in gluten free bread making.
Enzymes’ action is largely dependent on raw material, thus enzyme type and level must be optimized for each gluten free recipe.
Innovation: re-defining role of enzymes from “processing aids” to “healthy aids”.

25. ACKNOWLEDGEMENTS: Hardeep Singh Gujral (Guru Nanak University, India)
Cristina Marco (IATA-CSIC)
Mª Estela Matos (IATA-CSIC)
Marcia Arocha Gularte (Universidad de Pelotas, Brasil)
Fabiola Cornejo (ESPOL, Ecuador)
Funding sources:
Proyect UE. CRAFT Proyect (QLK ),
Proyect (AGL C04-01/ALI) by Spanish Ministry of Economy and Sustainability and CSIC.
Award from Coelic Association of Madrid in 2009
Proyect (AGL ALI , AGL ) by Spanish Ministry of Economy and Sustainability and CSIC.

26. Web site: http://www.iata.csic.es e-mail: crosell@iata.csic.es
For more information:
Web site:
Webpage:
Research ID:
Enzymes in gluten-free bread making by Cristina M. Rosell is licensed under a Creative Commons Reconocimiento-CompartirIgual 4.0 Internacional License.