Maximum height (Hm), time at maximum height (t1), and weakening coefficient (W) obtained from dough development curves; maximum pressure (Hm0 ), time at maximum pressure (t10 ), time at gas release (tx), and retention coefficient (R) obtained from gas curves; and the calculated adjusted maximum height (Hm dj) of dough formulated with a blend of enzymes transglutaminase (TG), glucose-oxidase (Gox) and xylanase (HE), according to a factorial 23 design of experiments.