Nicola Gasparre

Sodium metabisulfite is one of the most employed reducing agents in hard biscuit making. The recent results about its adverse effects on human health have pushed us to look in new safer and greener directions. Two different proteases, from distinct strains (bacterial and fungal), were selected and their effects on the dough thermomechanical performances, texture, and structure of the hard biscuits were compared with those obtained from the sodium metabisulfite. Doughs treated with fungal protease showed higher stability during mixing and higher consistency throughout the heating stage. On the other hand, bacterial protease had the greatest weakening effect on protein with a marked reduction of starch gelatinization. Doughs processed with fungal enzymes reached similar values to those containing sodium metabisulfite. In terms of hardness, no significant ( p < 0.05) differences were found between biscuits made with bacterial protease and sodium metabisulfite. Analysis of the volumetric characteristics highlighted that bacterial enzymes gave higher values of specific volume and surface area. Regarding the structure of the hard biscuits, sodium metabisulfite produced a more uniform structure with fewer and smaller pockets as compared with the samples treated with proteases.

Background and Objectives Wheat gluten in cereal‐based products has unique functionality derived from its viscoelastic properties. Nevertheless, many food applications require its replacement to obtain gluten‐free foods but keeping similar quality characteristics. This review analyzes the distinctive characteristics of wheat gluten, and the technological strategies implemented to mimic its behavior within the gluten‐free systems. Findings The viscoelastic behavior of wheat gluten is due to the interplay of glutenins and gliadins after being hydrated and subjected to mechanical stress. Disulfide bonds and noncovalent interactions are key in holding its structure and explaining its solubility and hydrophobicity. Gluten‐free flours and starches have represented the first adopted strategies for gluten replacement, but results have not been completely satisfactory. To tackle this issue, non‐wheat protein addition, physical treatments, hydrocolloids, enzymes, and emulsifiers have allowed recreation of a pseudo gluten network of the cereal‐based foods. Conclusions Despite technological sensorial achievements, a gap still exists when gluten‐free products are compared with their wheat‐based counterparts. A better comprehension about the combined actions of different processing aids and technologies could offer future answers. Significance and Novelty The review points out the main characteristics of the wheat gluten uniqueness, shedding light on its replacement strategies to guide future research.