Functionalizing maize zein in viscoelastic dough systems through fibrous, β-sheet-rich protein networks: An alternative, physicochemical approach to gluten-free breadmaking

While numerous approaches have been taken in developing gluten-free technologies, an alternative scheme for producing high quality, leavened products is through the viscoelastic properties generated in appropriately treated maize zein or other non-gluten cereal-based systems. This functional change is believed to be the result of developing fibrous, beta-sheet-rich protein networks; however, current understanding of the physicochemical properties of these viscoelastic polymers is limited. This paper aims to present a mechanistic framework for approaching this system by highlighting structure/function relationships in wheat gluten, zein's aggregative behavior, efforts to improve zein-starch dough functionality, and potential areas of interest moving forward.