The study investigates the impact of sourdoughs made with different flours (white wheat, wholemeal wheat, and barley) and specific enzymes (laccase, lipase, and hemicellulase) on the technological properties of gluten-based wheat breads, thereby exploring the combined role of sourdough and enzymes. Three levels of each sourdough (20, 30, and 40%) were tested, and the optimal level was then used to evaluate the impact of individual and combined enzyme treatment. Pasting properties and FT-IR analyses of the flours were evaluated. White wheat flour displayed the highest peak viscosity (353.50 mPas) and final viscosity (526.50 mPas). β-sheet structures predominated in all samples, although they were most prevalent in wholemeal wheat flour (51%) as opposed to white wheat flour (47%) and barley (47%). Sourdough breads exhibited better texture and moisture retention at 40% inclusion than at other levels. After 72 h, white wheat sourdough maintained the highest specific volume (3.71 cm³/g), while barley sourdough retained the most moisture (38.83%) and the lowest chewiness and hardness results, suggesting better softness and crumb retention. Whereas for enzyme treatment, they had different effects. White wheat and wholemeal wheat sourdough breads treated with enzymes had decreased hardness, chewiness, and gumminess; barley sourdough breads with enzymes were negatively affected by the texture. Correlations and multivariate analysis reveal that bread texture is strongly influenced by the type of sourdough and enzymatic treatment. Higher doses of laccase or hemicellulase improve softness in wholemeal-based sourdough bread, while excessive lipase leads to a firmer and less pleasant crumb.

Gluten-free fermented products remain technologically challenging due to the absence of gluten, which plays a key role in stabilizing batter structure and gas retention. This study proposes a mixture design-driven approach to develop gluten-free Algerian pancakes based on rice and teff formulations enriched with legumes and seeds, aiming to restore techno-functional properties while improving nutritional quality. Two formulations, a teff-based (TBF) and a rice-based (RBF) system, were optimized using a simplex centroid mixture design and evaluated in comparison with durum wheat pancakes. The results demonstrated that formulation strongly influenced batter rheology and final structure. The TBF system exhibited superior technological performance, with higher specific volume (1.77 cm³/g), lower density (0.56 g/cm³), and enhanced porosity, associated with improved protein and fiber content. In contrast, the RBF formulation showed higher antioxidant activity. The findings highlight the critical role of component interactions in modulating batter viscosity and foam stability, which directly affected pore development and product airiness. Both optimized formulations successfully reproduced the characteristic “light and airy” structure of traditional pancakes, achieving good sensory acceptability. Overall, this study demonstrates that mixture design can effectively guide the development of gluten-free fermented systems by linking composition, rheology, and structural properties, providing a strategy for improving the quality of traditional gluten-free foods.