Gluten-free breads are an alternative for celiacs but are characterized by deficient sensory qualities compared with traditional breads. This work aimed to incorporate a commercial CGTase enzyme and the CGTase produced by Bacillus firmus strain 37 in the production of these breads to overcome these drawbacks. The flours employed were corn and pinion flours, which had the best CD production by CGTase, and exhibited good antioxidant activity, respectively. Rice flour was used as a control. The addition of the CGTase enzyme increased the specific volume and improved the texture of the breads. In the sensory analyses, the best score given by non-celiacs was for bread with pinion and rice flours and CGTase from B. firmus strain 37, while celiacs awarded the best score to the bread with rice flour only and same enzyme. The results demonstrate an improvement in the sensory and technological characteristics of gluten-free breads using the CGTase enzyme.
Keywords: Bread production; CGTase; celiac disease; cyclodextrin.