Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics

Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics

Nowadays, challenges in gluten free breads (GFB) are focused on improving the nutritional and health benefits. Acorn flour is an underexploited sustainable ingredient, naturally gluten free, with many nutritional and technological advantages. The aim of this study was to explore the interaction of a...

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Bibliographic Details
Published in:European food research & technology 2022-06, Vol.248 (6), p.1691-1702
Main Authors: Beltrão Martins, Rita, Garzón, Raquel, Peres, José Alcides, Barros, Ana I. R. N. A., Raymundo, Anabela, Rosell, Cristina M.
Format: Article
Language:eng
Subjects:
Acidification
Agriculture
Analytical Chemistry
Antioxidants
Biotechnology
Bread
Chemistry
Chemistry and Materials Science
Dough
Flour
Food Science
Forestry
Gluten
Luminosity
Minerals
Original Paper
Phenolic compounds
Phenols
Recipes
Rice
Sourdough
Supplementation
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Summary:Nowadays, challenges in gluten free breads (GFB) are focused on improving the nutritional and health benefits. Acorn flour is an underexploited sustainable ingredient, naturally gluten free, with many nutritional and technological advantages. The aim of this study was to explore the interaction of acorn flour supplementation (up to 35%) to rice flour and sourdough process to obtain rice based GFB. Different levels of rice flour replacement with acorn flour (0%, 23% and 35%), and sourdough (20%) were tested in a basic GFB recipe, and technological, nutritional, and functional GFB characteristics evaluated. The combination of acorn flour and sourdough was responsible for acidifying dough and bread. Breads containing 35:65 acorn flour: rice flour led to harder breads with lower crumb luminosity and with reddish and brownish tones, besides improved structural features when adding sourdough. That combination of sourdough and acorn flour reduced the rate and the extent of starch hydrolysis, as well as increase the minerals content, total phenolic compounds and antioxidant activity. Therefore, the combination of acorn flour and sourdough process allows obtaining rice based GFB with better nutritional pattern.
ISSN:1438-2377
1438-2385