How gluten can be hydrolyzed?

Gluten can be hydrolyzed through enzymatic or chemical processes. Enzymatically, specific proteases break down gluten proteins into smaller peptides and amino acids, enhancing digestibility and reducing allergenic potential. Chemically, acids or bases can be used to cleave peptide bonds, leading to hydrolyzed gluten. This process is commonly employed in food production to create gluten-free products or improve the texture and stability of various foods.