No abstract

Background and Objectives The main purpose of the present investigation was to evaluate the effects of the commercial enzymes amyloglucosidase, glucose oxidase, and transglutaminase on the technological quality of a gluten‐free bread based on cornstarch, rice flour, and buckwheat flour. Gluten‐free bread was analyzed for baking loss, bread central slice height, specific volume, textural properties, porosity, and pore size. Findings Glucose oxidase and transglutaminase provided the lowest values of baking loss (7.16% and 6.38%, respectively) compared with the control (8.56%). Amyloglucosidase resulted in bread with specific volume three times greater (2.55 ml/g) than the control (0.9 ml/g). Transglutaminase provided a 73% decrease in crumb chewiness compared with the control and resulted in bread with small pores. Conclusion The application of 15 g/kg of flour amyloglucosidase, 7.5 g/kg of flour glucose oxidase, and 0.25 g/100 kg of flour transglutaminase improved the overall technological quality of the developed gluten‐free bread. Significance and Novelty The results obtained showed that industrial enzymes can improve the technological quality—texture and crumb parameters—of a gluten‐free bread made from a complete formulation containing food additives, and buckwheat flour as a protein source.