Dynamics of γ-aminobutyric acid in wheat flour bread making

► Dynamics of the health promoting component γ-aminobutyric acid (GABA) in bread making. ► Supplementation of exogenous enzyme and/or GABA precursor to the recipe. ► Determination of glutamic acid and GABA levels in doughs and breads. ► Enzyme action and not the GABA precursor is the limiting factor in GABA formation. ► GABA enriched breads obtained by the addition of exogenous enzyme to the recipe.