ReviewFoods (Basel, Switzerland)2016
Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality.
Review in Foods (Basel, Switzerland), 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
8 citing papers in PubMed, 1 synthesis or guideline pooled it, 58 citations in OpenAlex.
- The role of fermented foods in managing food allergies in children and adults: a systematic review.Frontiers in nutrition · 2025Pooled it
- Novel probiotic preparation withMicrobiology spectrum · 2024Trial
- ProteolyticMolecules (Basel, Switzerland) · 2025Article
- Unprocessed wheat γ-gliadin reduces gluten accumulation associated with the endoplasmic reticulum stress and elevated cell death.The New phytologist · 2022Article
- Optimization of protease production from Rhizomucor miehei Rm4 isolate under solid-state fermentation.Journal, genetic engineering & biotechnology · 2022Article
- Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review.Food science & nutrition · 2021Review
- Probiotic Potential and Gluten Hydrolysis Activity of Lactobacillus brevis KT16-2.Probiotics and antimicrobial proteins · 2021Article
- Comparative modelling studies of fruit bromelain using molecular dynamics simulation.Journal of molecular modeling · 2020Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Gluten-related diseases are a range of inflammatory disorders of the small intestine, characterized by an adverse response to gluten ingestion; therefore, the treatment is a gluten withdrawal. In spite of the increased market of gluten-free products, widely available breads with high acceptability are still missing due to the technological challenge of substituting the special gluten properties. Instead of using alternative ingredients for baking, some attempts have been done to decrease gluten immunogenicity by its enzymatic degradation with microbial proteases. Although the gluten immunogenicity reduction has been reached to an acceptable level, some quality parameters of the products are affected. This review focus on the use of microbial peptidases to prepare less immunogenic baked goods and their effect on product quality.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.