Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality

► Emulsifiers, enzymes and hydrocolloids were used to produce gluten-free breads. ► Rheological and calorimetric properties of gluten-free doughs were evaluated. ► Additives modified dough properties, but final bread quality was not improved. ► Additives are not essential for gluten free bread production. ► Ingredients' specific interactions seem to govern the system's behavior.