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 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.

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Bibliographic Details
Main Authors: Beltrão Martins, Rita, Garzón, Raquel, Peres, José Alcides, Barros, Ana I.R.N.A., Raymundo, Anabela, Rosell, Cristina M.
Other Authors: Ministerio de Ciencia e Innovación (España)
Format: artículo biblioteca
Language:English
Published: Springer Nature 2022-04-04
Subjects:Acidity, Antioxidants, Bread, Phenolic compounds, Starch hydrolysis,
Online Access:http://hdl.handle.net/10261/268362
http://dx.doi.org/10.13039/501100004837
http://dx.doi.org/10.13039/501100000780
http://dx.doi.org/10.13039/501100001871
https://api.elsevier.com/content/abstract/scopus_id/85127569979
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