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Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics

2022Artigo científico Acesso aberto
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dc.contributor.authorBeltrão Martins, R.
dc.contributor.authorGarzón, R.
dc.contributor.authorPeres, J.A.
dc.contributor.authorBarros, A.I.R.N.A.
dc.contributor.authorRaymundo, Anabela
dc.contributor.authorRosell, C.M.
dc.date.accessioned2022-04-18T10:34:46Z
dc.date.available2022-04-18T10:34:46Z
dc.date.issued2022
dc.description.abstractNowadays, 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 patternpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationEuropean Food Research and Technologypt_PT
dc.identifier.doihttps://doi.org/10.1007/s00217-022-03996-ypt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/24092
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.relationPD/00122/2012pt_PT
dc.relationLinking Landscape, Environment, Agriculture and Food
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectbreadpt_PT
dc.subjectaciditypt_PT
dc.subjectphenolic compoundspt_PT
dc.subjectantioxidantpt_PT
dc.subjectstarch hydrolysispt_PT
dc.titleAcorn flour and sourdough: an innovative combination to improve gluten free bread characteristicspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/04129/2020
oaire.awardTitleLinking Landscape, Environment, Agriculture and Food
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04129%2F2020/PT
oaire.citation.titleEuropean Food Research and Technologypt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRaymundo
person.givenNameAnabela
person.identifier1445512
person.identifier.ciencia-idD71D-F355-5B85
person.identifier.orcid0000-0001-5266-1685
person.identifier.ridM-9260-2013
person.identifier.scopus-author-id55957162900
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication63f1faff-64dd-41b7-9419-2345092cf183
relation.isAuthorOfPublication.latestForDiscovery63f1faff-64dd-41b7-9419-2345092cf183
relation.isProjectOfPublication68ef0aed-47b8-469e-819f-7175024862e9
relation.isProjectOfPublication.latestForDiscovery68ef0aed-47b8-469e-819f-7175024862e9

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