ReviewFoods (Basel, Switzerland)2021
Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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.
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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.
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Who cites it
7 citing papers in PubMed, 22 citations in OpenAlex.
- Pseudocereals in Bakery Products: A Review of Nutritional Composition, Health Benefits and Bakery Applications.Foods (Basel, Switzerland) · 2026Review
- Recent Advances in the Assessment of Cereal and Cereal-Based Product Quality.Foods (Basel, Switzerland) · 2025Article
- Proteins from Legumes, Cereals, and Pseudo-Cereals: Composition, Modification, Bioactivities, and Applications.Foods (Basel, Switzerland) · 2024Review
- Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties.Molecules (Basel, Switzerland) · 2023Article
- Processing Effects on Protein Structure and Physicochemical Properties.Foods (Basel, Switzerland) · 2022Article
- Gluten-Free Bread and Bakery Products Technology.Foods (Basel, Switzerland) · 2022Review
- Posttranslational Modification of Waxy to Genetically Improve Starch Quality in Rice Grain.International journal of molecular sciences · 2021Review
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
The substitution of wheat gluten in the food industry is a relevant research area because the only known treatment for celiac disease is abstinence from this protein complex. The use of gluten-free cereals in dough systems has demonstrated that the viscoelastic properties of gluten cannot be achieved without the modification of the protein fraction. The quality of the final product is determined by the ability of the modification to form a matrix similar to that of gluten and to reach this, different methods have been proposed and tested. These procedures can be classified into four main types: chemical, enzymatic, physical, and genetic. This article provides a comprehensive review of the most recent research done in protein modification of cereal and pseudocereals for gluten substitution. The reported effects and methodologies for studying the changes made with each type of modification are described; also, some opportunity areas for future works regarding the study of the effect of protein modifications on gluten-free products are presented.
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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.