Abstract
Currently, there is a general awareness of the need of having affordable and tasty gluten-free food. However, the food market does not offer baked products of laminated conformation. The aim of this work was to study the effect of enzymes on the technological quality of gluten-free laminated baked product and dough properties. Cyclodextrinase—CGT and glucose oxidase—GOX were evaluated. Enzyme-containing products had a higher specific volume than control and a lower masticability. However, only CGT produced a layered inner structure. The results observed in enzyme-containing products can be related to the formation of non-covalent protein aggregates and the effect on dough behavior during heating. Samples with enzymes showed a delay at the starting temperature of starch gelatinization. Furthermore, CGT dough had a lower viscosity increment than GOX and control, between 70 and 100 °C. Consequently, a marked positive effect in the technological quality of laminated products was observed with CGT.
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