Abstract
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.
Highlights
Manufacture of bakery products for celiacs requires the use of preselected raw materials, which are free of proteins that could be harmful for these group of people [1]
Partial replacement of starch with acorn flour resulted in a significant increase in both moduli (Fig. 1a), which was proportional to the extent of this replacement
This was accompanied by the drop in the values of phase shift tangent (Fig. 1b), which was corresponding to the amount of acorn flour used for starch replacement, and reflected by the constants of power-law equations used to describe experimental data (Table 1)
Summary
Manufacture of bakery products for celiacs requires the use of preselected raw materials, which are free of proteins that could be harmful for these group of people [1]. Gluten-free bread often reveals smaller volume, because of the lack of gluten network, which normally enables retention of carbon dioxide by the dough It is often paler, less elastic, more crumbly and prone to staling process [3]. Quick staling is especially observed in the case of starch-based bread, where the absence of protein–starch interactions results in fast association of starch polymers and crystallization of retrograded starch. In this case, water is a bound weaker, which facilitates its migration from crumb to crust, resulting in noticeable deterioration of bread quality during storage. In the case of products based on non-wheat flours, the level of
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
