Application of acorn flour in leavened bread products
2023
Suo, Xinying | Moriconi,, Luigi | Peverini, Leonardo | Terza, Antonietta La | Vittadini, Elena
The fruits of oaks (Quercus spp.), commonly known as acorns, represent a forgotten and sustainable food source that deserves attention because of its interesting composition in terms of various bioactive compounds. Acorn flour (AF) applications in leavened products is currently limited. This work aimed to investigate the physical-chemical characteristics of acorn and wheat flours, the dough making potential of their mixtures, and the effect of acorn flour (0–50%) on bread quality (volume, texture, moisture). Acorn flour (AF) contained 56% carbohydrates, 6.6% protein, 6.0% fibre and 20.1% fat. AF had higher water (69.6%) and oil holding capacity (45.5%), higher gelatinization temperature (72 °C), and lower peak viscosity (324 BU, visco amylograph) than wheat flour (WF). AF and WF mixtures were able to form a workable dough up to 20% substitution (Farinograph analysis) with increased water absorption, development time and comparable stability as compared to WF. AF addition to wheat in bread enhanced bread crumb hardness, darkness, moisture content, and decreased specific volume and cohesiveness. Shelf-life analysis (7 days, 25 °C) revealed, as expected, increasing hardness and decreasing cohesiveness of all samples with storage time. AF addition accelerated hardening and retarded cohesiveness loss of bread crumb during storage. Addition of an extra 3% water in bread formulation increased dough development time and stability, resulting in a softer bread with higher specific volume. This work illustrated the possibility of using up to 20% AF for producing bread products with a structured dough, indicating an interesting application of AF in leavened products.
Показать больше [+] Меньше [-]