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The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread
- Korus, Jarosław, Witczak, Mariusz, Ziobro, Rafał, Juszczak, Lesław
- European food research & technology 2015 v.240 no.6 pp. 1135-1143
- baking, breads, dietary fiber, dietary minerals, dough, dough quality, flour, food research, fruits, gluten-free foods, ingredients, loaves, manufacturing, nutritive value, raw materials, retrogradation, rheological properties, starch, taste
- Manufacture of gluten-free products requires the use of preselected raw materials. The number of such ingredients is limited; therefore, the portfolio of gluten-free bread is less variable and attractive in terms of their appearance, taste and nutritional value in comparison with traditional bread. The aim of the study was to apply debittered acorn flour as a natural nutritional enrichment of gluten-free bakery products and to check its effects on rheological properties of the dough and quality and staling of the bread. The analysis of rheological properties of gluten-free dough supplemented with acorn flour exhibited significant increase in the moduli G′ and G″ and a decrease in phase shift tangent, which denotes firming of dough structure. Introduction of limited amounts of acorn flour caused an increase in bread volume and improved crumb characteristics. In consequence of a diminished starch retrogradation, the respective loaves exhibited slower staling. Bread supplemented with acorn flour exhibited improved sensory acceptance. The obtained results signify that the application of debittered acorn flour in gluten-free baking could be useful for nutritional reasons, as it enriches bread with protein, minerals and dietary fiber, but also because of its technological effects, including structure strengthening, and sensory improvement.