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Maltogenic amylase as a clean-label strategy to improve gluten-free bread quality and stability, with potential implications for bread waste reduction

Crossref DOI link: https://doi.org/10.1007/s44187-026-01217-z

Published Online: 2026-08-20

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Quaggiotto, Giulio

Canazza, Elisa https://orcid.org/0009-0001-9423-032X
Ebrahimi, Peyman https://orcid.org/0000-0003-4372-9339
Biasibetti, Matteo

Lante, Anna https://orcid.org/0000-0003-4709-9311
License Information

Text and Data Mining valid from 2026-08-20

Accepted Manuscript valid from 2026-08-20
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Article History

Received: 6 April 2026

Accepted: 12 August 2026

First Online: 20 August 2026

Declarations

Ethics approval and consent to participate: This study was approved by the Research Ethics Committee of the Department of Agronomy, Animals, Food, Natural Resources and Environment (DAFNAE), University of Padova, Italy conducted in accordance with the Declaration of Helsinki ethical principles. All experimental procedures involving plant materials were conducted in accordance with local guidelines and regulations. All participants provided informed consent before taking part in the sensory evaluation.

Consent for publication: Not applicable.

Competing interests: The authors declare no competing interests.

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