Abstract
Due to the high level of antioxidant activity of acorn fruits, they can be used as an ingredient the production of functional foods. The goal of the this research was to partially substitute wheat flour with varying levels (10% - 50% w/w) of debittered acorn flour and to investigate its effects on the rheological characteristics of the dough, total phenolic content (TPC), staling, colour indices and sensory properties of toast bread. The farinograph degree of softening and water absorption of the dough decreased with increasing the acorn flour content, while the stability and time of development of the dough increased. Resistance and extensibility to deformation of the samples respectively increased and decreased compared to those of the control. Toast bread with 30% acorn flour replacement was observed to have lower staling than the control. The highest TPC (9.44 mg GAE/g) and the lowest peroxide value (0.36 m eq O2/kg) were obtained for the bread having 30% acorn flour substitution. Moreover, the breads showed darker crumbs with significantly lower specific loaf volumes. Overall, the bread with 30% of acorn flour substitution showed good rheological, staling properties and reasonable anti-oxidant content compared to the control bread as well as the highest sensorial acceptability.
Highlights
Cereals operate an important duty in human nutrition all over the world
This research was undertaken to see the potential of acorn flour addition on the physicochemical properties of Iranian toast bread, and has achieved new findings
Acorn flour expressed a higher fibre content, protein, fat compared than wheat flour
Summary
Cereals operate an important duty in human nutrition all over the world. Because they include large amounts of energy sources, like starch, and fatty acids, nutritive protein and dietary fibre. The positive effects on blood cholesterol and their dietary fibre content cause an increasing demand for nutritionally enriched breads with whole grains and different seeds (Mousavi & Kadivar, 2018). Acorns; the fruit of the oak tree; with approximately 500 species, has been mainly distributed in Europe, Asia and North America. Acorn has been used as the nut of the oak tree in various applications such as animals feeding, medicine as well as in the food industry, due to its antimicrobial, antioxidant and nutritional properties (Mohammadzadeh et al, 2013). Acorn flour content of fat (of which over 80% is unsaturated), different sterols, considerable amounts of electrolytes
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