Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics
نویسندگان
چکیده
Abstract Nowadays, challenges in gluten free breads (GFB) are focused on improving the nutritional and health benefits. Acorn flour is an underexploited sustainable ingredient, naturally free, with many technological advantages. The aim of this study was to explore interaction acorn supplementation (up 35%) rice sourdough process obtain based GFB. Different levels replacement (0%, 23% 35%), (20%) were tested a basic GFB recipe, technological, nutritional, functional characteristics evaluated. combination responsible for acidifying dough bread. Breads containing 35:65 flour: led harder lower crumb luminosity reddish brownish tones, besides improved structural features when adding sourdough. That reduced rate extent starch hydrolysis, as well increase minerals content, total phenolic compounds antioxidant activity. Therefore, allows obtaining better pattern.
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ژورنال
عنوان ژورنال: European Food Research and Technology
سال: 2022
ISSN: ['1438-2385', '1438-2377']
DOI: https://doi.org/10.1007/s00217-022-03996-y