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Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics
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Orientador(es)
Resumo(s)
Nowadays, challenges in gluten free breads (GFB) are focused on improving the nutritional and health benefits. Acorn flour is
an underexploited sustainable ingredient, naturally gluten free, with many nutritional and technological advantages. The aim
of this study was to explore the interaction of acorn flour supplementation (up to 35%) to rice flour and sourdough process
to obtain rice based GFB. Different levels of rice flour replacement with acorn flour (0%, 23% and 35%), and sourdough
(20%) were tested in a basic GFB recipe, and technological, nutritional, and functional GFB characteristics evaluated. The
combination of acorn flour and sourdough was responsible for acidifying dough and bread. Breads containing 35:65 acorn
flour: rice flour led to harder breads with lower crumb luminosity and with reddish and brownish tones, besides improved
structural features when adding sourdough. That combination of sourdough and acorn flour reduced the rate and the extent
of starch hydrolysis, as well as increase the minerals content, total phenolic compounds and antioxidant activity. Therefore,
the combination of acorn flour and sourdough process allows obtaining rice based GFB with better nutritional pattern
Descrição
Palavras-chave
bread acidity phenolic compounds antioxidant starch hydrolysis
Contexto Educativo
Citação
European Food Research and Technology
Editora
Springer