How Enzymatic Modification Is Solving the Structural Puzzle of Gluten-Free Food

Gluten-free foods must rise well, hold their textures, retain moisture and taste delicious. The challenge is that gluten creates the gas-trapping network classic doughs rely on for lift and structure. In modern production, process control and formulation have to replace that missing network. Enzymatic modification offers practical solutions by guiding protein and starch behavior during mixing, proofing, and baking.










