I've selected protease as the optimal enzyme for eliminating gluten formed from flour. Could you please provide insights on the best enzyme for removing gluten, dosing methods, and how to identify the suitable enzyme variant given that proteases have diverse types? This information is essential for my project aimed at resolving pipeline blockages induced by gluten from flour in the food industry using enzymes.

Having a close friend who is coeliac, I am more aware of research into enzymes that might break down gluten in the stomach (before it reaches the small gut and causes inflammatory havoc).  Most are still in a trial phase.  I know that some studies of latiglutenase found it effective for coeliacs accidentally exposed to gluten.  (they sneak the damned stuff in everywhere - soy sauce, e.g.) AN-PEP is another promising one.  Derived from a fungus.  I would guess it unlikely these proteases would work on the industrial application you are looking into.