Regarding the nutritional value and availability of acorns in west and southwest of Iran, the effects of partial substitution of wheat flour with acorn flour was investigated. Wheat flour was replaced by treated acorn flour in the formulation of sponge cake and the quality characteristics were evaluated. Density of cakes was increased with increasing the acorn flour. As the substitution degree ...

Flours of wheat, chestnut, acorn and lupin were evaluated in relation to phenolic compounds, antioxidant activity, and oxalate content. At the chemical level the results show some variability between samples by type of flour, and the sample of chestnut flour presented the higher value of oxalate (0.00348 mg/100g) when compared to the other samples in the study. Considering the content of phenol...

regarding the nutritional value and availability of acorns in west and southwest of iran, the effects of partial substitution of wheat flour with acorn flour was investigated. wheat flour was replaced by treated acorn flour in the formulation of sponge cake and the quality characteristics were evaluated. density of cakes was increased with increasing the acorn flour. as the substitution degree ...

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...

At the time of initial contact with European colonists, most California native groups used stone mortars and pestles for milling acorns into flour. The prevalence of these implements in aboriginal California generally reflects the considerable significance of acorns to the aboriginal diet. Mortars and pestles have a long prehistory in California, and as Basgall (1987) has pointed out, their ini...

Acorn starch was used for ethanol production by separate hydrolysis and fermentation (SHF) in this study. The influence of tannins on hydrolysis and fermentation was investigated using ultrasonic-assisted extraction (UAE) to decrease the amount of tannin before SHF. The tannin was shown to have a negative role in hydrolysis and fermentation, and UAE can improve the two processes. The tannin con...