Technological characteristics of inulin enriched gluten-free bread: Effect of acorn flour replacement and fermentation type.

Farimah Shamsi,Seyed Ali Yasini Ardakani,Ameneh Shiri,Neda Mollakhalili‐Meybodi,Mohammad Hassan Ehrampoush

doi:10.1002/fsn3.2567

Abstract

Textural, physicochemical, and sensory characteristics of rice‐based gluten‐free bread in the presence of acorn flour; inulin and different fermentation type (yeast starter fermentation [Y] or mixed fermentation based on sourdough [MF‐SD]) were investigated. Acorn flour was added to replace rice flour at a proportion of 10, 30, and 50% W/W. Furthermore, the mixture flour was replaced by inulin as a functional prebiotic ingredient at 10% W/W. Considering results obtained at this study, using mixed fermentation based on sourdough and inulin at 10% W/W provide the structure able to restore gases through baking process at formulations containing acorn flour at 30% W/W (A30R70SL). The highest specific volume (1.47 ± 0.04 cm3 g−1) and the lowest hardness (40.97 ± 0.87 N) are observed in A30R70SL which seems to be induced by its potential to form gel. Acorn flour substitution level at 50% W/W adversely influenced the technological characteristics of final product and its perception by the consumer. Acorn flour substitution up to 30% W/W is preferred by the consumer which is attributed to its potential role to improve the unpleasant pale color of rice‐based gluten‐free products. A negatively significant correlation has been observed between the color perception by the consumer and crumb lightness (r = −.493, p ≤ .05).

Highlights

Bread is staple foodstuff made and consumed in most countries around the world through its ease of use in an affordable cost (Mohammadi et al, 2021; Vatankhah et al, 2017)
In order to investigate the influence of fermentation types, the formulations were prepared as follow
While using mixed fermentation based on sourdough decreased the hardness in A10R90 and A30R70 samples, increased it in samples containing 50% W/W acorn flour (A50R50SL)

Summary

Introduction

Bread is staple foodstuff made and consumed in most countries around the world through its ease of use in an affordable cost (Mohammadi et al, 2021; Vatankhah et al, 2017). Wheat flour is mainly used in making bread through its unique viscoelastic characteristics and textural behavior (Beltrão Martins, Gouvinhas, et al, 2020; Beltrão Martins, Nunes, et al, 2020; Meybodi et al, 2019), and its consumption is restricted in people suffering from celiac disease and other gluten-related disorders (Mollakhalili Meybodi et al, 2015; Omedi et al, 2019). Different gluten-free flours like rice, corn, sorghum, soy, and acorn can be inherently used in making gluten-free bakery products (Rai et al, 2018) with the preference of using a mixture of two or three to increase the nutritional value and provide the desired textural and sensory characteristics (Arendt et al, 2008; Nikmaram et al, 2015). It has been stated that using acorn flour can improve the functional properties, color, and flavor of gluten-free bakery products, depending on its level of use (Demirkesen et al, 2010b)

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