Table 1.

Summary of studies on gluten modification by microbial proteases for baked product development.

Target of Modification	Microbial Enzyme Source	Gluten Content after Modification	Reference
Wheat flour	Lactobacillus alimentarius, 15M, L. brevis 14G, L. sanfranciscensis 7A, L. hilgardii	ND 1	[32]
Wheat flour	Lactobacillus alimentarius, 15M, L. brevis 14G, L. hilgardii, L sanfranciscensis (7A, LS3, LS10, LS19, LS23, LS38, LS47); Aspergillus oryzae and A. niger	<12 mg/kg (in sourdough).	[4]
Wheat flour	Enterococcus faecalis G32, ND3 and HM3C; Rhizopus oryzae CH4	1106 mg/kg (in treated flour)	[28]
Wheat flour	Lactobacillus sanfranciscensis (7A, LS3, LS10, LS19, LS23, LS38, and LS47), L. alimentarius, L. brevis 14G, L. hilgardii 51B; Aspergillus oryzae and A. niger.	<10 mg/kg (in sweet baked goods).	[22]
Wheat flour	Pool 1: Lactobacillus alimentarius 15M, L. brevis 14G, L sanfranciscensis 7A, L. hilgardii; Pool 2: L. sanfranciscensis (LS3, LS10, LS19, LS23, LS38, LS47); Fungal proteases: Aspergillus oryzae and A. niger.	2480 mg/kg (Pool 1) and <10 mg/kg; (Fungal proteases, Pool 1 and 2) (in biscuits and cakes).	[23]
Wheat flour	Lactobacillus sanfranciscensis (7A, LS3, LS10, LS19, LS23, LS38 and LS47), L. alimentarius 15 M, L. brevis 14G, and L. hilgardii 51B; Aspergillus oryzae and A. niger.	20000–76431 mg/kg (in sourdough bread).	[7]
Rye flour	Lactobacillus brevis and A. niger.	8–532 mg/kg (in rye treated flour).	[20]

¹ ND: Not determinated.