Impact of Acorn Flour on Gluten-Free Dough Rheology Properties.

R Beltrão Martins,L M M Ferreira,M C Nunes,A I R N A Barros,A Raymundo,J A Peres

doi:10.3390/foods9050560

Abstract

Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the dough. The lack of gluten has a critical effect on gluten-free dough, leading to less cohesive and less elastic doughs, and its replacement represents a challenge for bakery industry. However, dough rheology can be improved combining different ingredients with structural capacity and taking advantage from their interactions. Although acorn flour was used to bake bread even before Romans, nowadays is an underexploited resource. It presents good nutritional characteristics, particularly high fibre content and is naturally gluten free. The aim of this study was to use acorn flour as a gluten-free ingredient to improve dough rheology, following also market trends of sustainability and fibre-rich ingredients. Doughs were prepared with buckwheat and rice flours, potato starch and hydroxypropylmethylcellulose. Two levels of acorn flour (23% and 35% w/w) were tested and compared with control formulation. Micro-doughLAB was used to study mixing and pasting properties. Doughs were characterised using small amplitude oscillatory measurements (SAOS), with a controlled stress rheometer, and regarding Texture Profile Analysis (TPA) by a texturometer. Dietary fibre content and its soluble and insoluble fractions were also evaluated on the developed breads. Acorn flour showed promising technological properties as food ingredient for gluten-free baking (improved firmness, cohesiveness and viscoelasticity of the fermented dough), being an important fibre source.

Highlights

Gluten is one of the most important ingredients in bread making
Buckwheat flour torque was around 20 m.Nm and acorn flour dropped to 1 m.Nm, which is in agreement with [33], that found likewise, lowest viscosity in the breakdown for acorn starch comparing with buckwheat
Acorn flour presents approximately 8% less content than buckwheat flour, resulting in a lower protein content on sample blends A23% and A35%

Summary

Introduction

Gluten is one of the most important ingredients in bread making. It is responsible for the viscoelastic behaviour of the dough [1]. Gluten matrix has a major role on the main dough properties: extensibility, stretching resistance, mixing tolerance, gas-holding capacity and allows to obtain a high-quality bread crumb structure [2]. Gluten-free dough (GFD) is unable to form a protein network similar to gluten. This raises several difficulties and the loss of quality on gluten-free bread baking [3]. The lack of gluten has a critical effect on dough rheology (less cohesive and elastic than wheat dough), formulation

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Conclusion