Technological Aspects of the Bakery Industry Affecting Gluten Structure, Digestibility, and Immunogenicity

Wheat is traditionally consumed after technological modifications, and both the traditional processes used in baking─milling, mixing, heat treatments, extrusion, and fermentation─and food additives can induce structural changes in gluten. After these modifications, the gluten protein network may become more or less prone to the action of digestive enzymes, as well as having more or less epitopes capable of inducing immunogenic responses in susceptible individuals. Although the technological aspects regarding the gluten network are well established, the effects on digestibility and the resulting immunogenic peptide profile require further elucidation. Thus, this review provides an overview of the effects of the main technological modifications on the physicochemical structure of gluten and their impacts on digestibility and immunogenicity, aiming to assist in the adequate selection of ingredients and processing parameters in order to reduce the immunogenic potential of gluten-containing foods.