LAUSR

Gluten proteins strongly affect the structure and texture of various wheat flour-based baked goods. During dough making, gluten proteins are the main determinants of dough properties. Be it for research purposes or as a way of controlling dough properties in an industrial environment, different approaches have been taken to alter gluten network structure and, thus, functionality. In this brief review, we summarize these strategies, considering both processing-based interventions to gluten network formation and some additives commonly used to steer gluten protein functionality at the dough level.