Abstract: With the aim of obtaining wheat flour with low phenylalanine (Phe) content, protein extracts were prepared using an enzymatic method with a protease from Bacillus licheniformis. Then, the protein extracts were hydrolyzed by the action of one commercial enzyme (pancreatin or Panc) and a crude enzymatic extract obtained from pineapple peel (CE). The effect of some parameters was evaluated, such as enzyme type, mode (isolated or successive association), order of enzyme action and temperature (30, 35, 40, 50 and 70°C). The Activated Carbon (AC) was used as adsorbent and the efficiency of Phe removal was evaluated by second derivative spectrophotometry, measuring Phe content in wheat flour and in its hydrolysates after AC treatment. The results showed that the use of CE followed by Panc at 50°C was the most advantageous condition, leading to a Phe removal of 66.3% and a final Phe content of 522.4 mg kg-1 of hydrolysates.