Figure 2: Sensory profiles of bread drink mixes (bread drink/apple juice/water, 1/1/1, v/v/v) containing untreated and gluten-free bread drink. 5 mL bread drink were mixed with 50 μL AN-PEP solution (10 mg/mL, corresponding to 1.2 • 10-2 U) and incubated at RT for 10 min. Profiles are not significantly different (p>0.05 for all attributes).