scholarly journals Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type

2021 ◽  
Author(s):  
Ameneh Shiri ◽  
Mohammad Hassan Ehrampoush ◽  
Seyed Ali Yasini Ardakani ◽  
Farimah Shamsi ◽  
Neda Mollakhalili‐Meybodi
Keyword(s):  
Gluten Free ◽  
Technological Characteristics ◽  
Acorn Flour

scholarly journals The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits

2020 ◽  
Vol 16 (97) ◽  
pp. 171-181 ◽  
Author(s):  
Sona Torabı ◽  
Forogh Mohtarami ◽  
Mohammad Reza Dabbagh Mazhary ◽  
◽  
◽  
...  
Keyword(s):  
Sensory Properties ◽  
Gluten Free ◽  
Physico Chemical ◽  
Acorn Flour

scholarly journals Impact of Acorn Flour on Gluten-Free Dough Rheology Properties

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 560 ◽  
Author(s):  
R. Beltrão Martins ◽  
M. C. Nunes ◽  
L. M. M. Ferreira ◽  
J. A. Peres ◽  
A. I. R. N. A. Barros ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Potato Starch ◽  
Pasting Properties ◽  
Fibre Content ◽  
Dough Rheology ◽  
Gluten Free ◽  
Food Ingredient ◽  
Texture Profile ◽  
Structural Capacity ◽  
Acorn Flour

Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the dough. The lack of gluten has a critical effect on gluten-free dough, leading to less cohesive and less elastic doughs, and its replacement represents a challenge for bakery industry. However, dough rheology can be improved combining different ingredients with structural capacity and taking advantage from their interactions. Although acorn flour was used to bake bread even before Romans, nowadays is an underexploited resource. It presents good nutritional characteristics, particularly high fibre content and is naturally gluten free. The aim of this study was to use acorn flour as a gluten-free ingredient to improve dough rheology, following also market trends of sustainability and fibre-rich ingredients. Doughs were prepared with buckwheat and rice flours, potato starch and hydroxypropylmethylcellulose. Two levels of acorn flour (23% and 35% w/w) were tested and compared with control formulation. Micro-doughLAB was used to study mixing and pasting properties. Doughs were characterised using small amplitude oscillatory measurements (SAOS), with a controlled stress rheometer, and regarding Texture Profile Analysis (TPA) by a texturometer. Dietary fibre content and its soluble and insoluble fractions were also evaluated on the developed breads. Acorn flour showed promising technological properties as food ingredient for gluten-free baking (improved firmness, cohesiveness and viscoelasticity of the fermented dough), being an important fibre source.

scholarly journals Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3568 ◽  
Author(s):  
Rita Beltrão Martins ◽  
Irene Gouvinhas ◽  
Maria Cristiana Nunes ◽  
José Alcides Peres ◽  
Anabela Raymundo ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Unsaturated Fatty Acids ◽  
Antioxidant Properties ◽  
Sensory Characteristics ◽  
Nutritional Deficiencies ◽  
Array Detector ◽  
Gluten Free ◽  
Antioxidant Power ◽  
Acorn Flour

Polyphenols are important bioactive compounds whose regular ingestion has shown different positive impacts in health. Celiac patients have nutritional deficiencies, bringing many problems to their health. Thus, it is important to develop gluten-free (GF) products, such as bread, with nutritional benefits. The acorn is the fruit of holm oak and cork oak, being an underexploited resource nowadays. Its nutritional and functional characteristics are remarkable: rich in unsaturated fatty acids and fiber, vitamin E, chlorophylls, carotenoids, phenolic compounds, and antioxidant properties. The purpose of this study was to assess the use of acorn flour as a bioactive compounds source and natural GF ingredient for baking GF bread. Bread loaves were prepared with buckwheat, rice, acorn flour, and potato starch. Two levels of acorn flour (23% and 35% of the flour mixture) were tested. The physical, nutritional, and sensory characteristics of the bread were analysed, as well as the composition of phenolic compounds: total phenols, ortho-diphenols, and flavonoids. The phenolic profile was assessed by Reverse Phase–High-Performance Liquid Chromatography–Diode Array Detector (RP-HPLC-DAD). The antioxidant activity of the bread extracts was determined by 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), diphenyl-1-picrylhidrazyl radical (DPPH), and ferric reducing antioxidant power (FRAP) methodologies. Acorn flour can be considered a good source of bioactive compounds and antioxidants in GF bread. Acorn flour showed good technological properties in GF baking, improving bread nutritional and sensory characteristics.

scholarly journals The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread

2015 ◽  
Vol 240 (6) ◽  
pp. 1135-1143 ◽  
Author(s):  
Jarosław Korus ◽  
Mariusz Witczak ◽  
Rafał Ziobro ◽  
Lesław Juszczak
Keyword(s):  
Rheological Properties ◽  
Physical Characteristics ◽  
Gluten Free ◽  
Acorn Flour

scholarly journals Gluten free pasta with natural ingredient of color and carotene source

2021 ◽  
Vol 10 (4) ◽  
pp. e21310413959
Author(s):  
Michele Scarton ◽  
Tatiane Ribeiro ◽  
Helena Teixeira Godoy ◽  
Jorge Herman Behrens ◽  
Pedro Henrique Campelo ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Visual Analysis ◽  
Rice Flour ◽  
Gluten Free ◽  
Color Analysis ◽  
Acceptance Region ◽  
Instrumental Color ◽  
Technological Characteristics ◽  
Central Composite ◽  
Β Carotene

The gluten-free pasta (GFP) has a higher cost and is often brittle, pale, and poorly balanced in macro and micronutrients when compared to wheat-based pasta. This study aimed to use the biofortified sweet potato flour, a natural source of color and provitamin A ingredient, with rice flour, hydrolyzed soy protein concentrate, and carboxymethyl cellulose gum to produce GFP, using a central composite rotatable design with three factors (23) and the central point. The GFP were evaluated by instrumental color analysis, and visual analysis of technological characteristics (presence of cracks, defect, and shape aspect), used for selection. Three GFP were selected: E1, E2 and E12, which showed absence of breaks or defects and an intermediate aspect after cooking, which were submitted to nutritional, functional and sensory evaluations. These GFPs presented levels of β-carotene of 135.22, 292.04 and 147.54 µg/g (dry basis), respectively, and showed sensory overall liking means in the acceptance region (>4.5) with no significant differences among them. According to the penalty analysis, the parameters color and consistency penalized these averages. Therefore, optimizing the ingredients’ concentrations improved the nutritional value and the sensory acceptability of GFP.

Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites

2017 ◽  
Vol 243 (8) ◽  
pp. 1429-1438 ◽  
Author(s):  
Anna Korus ◽  
Dorota Gumul ◽  
Magdalena Krystyjan ◽  
Lesław Juszczak ◽  
Jarosław Korus
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
Gluten Free ◽  
Acorn Flour

Quality Characteristics of Rotative-type Biscuits Free of Gluten Prepared with Soya Flour and Cassava Starch

2020 ◽  
Vol 16 (2) ◽  
pp. 176-184
Author(s):  
Alice Maria Dahmer ◽  
Aline Andressa Rigo ◽  
Eunice Valduga ◽  
Juliana Steffens ◽  
Clarice Steffens ◽  
...  
Keyword(s):  
Low Cost ◽  
Cassava Starch ◽  
Soy Flour ◽  
Gluten Free ◽  
Nutritional Properties ◽  
Free Products ◽  
Technological Characteristics ◽  
Physical Chemical ◽  
Alternative Ingredients ◽  
Simple Processing

Background: The objective of this work was to develop rotative-type biscuits, replacing wheat flour with alternative ingredients without gluten, made from soy flour and cassava starch. Methods: Three formulations with different concentrations of soy flour (9.28-18.55% m/m) and cassava starch (27.83-37.10% m/m) were made. The biscuit formulations were evaluated in relation to physical, chemical, microbiological and sensorial characteristics. Results: In the present study, the rotative-type biscuit formulations containing soy flour and cassava starch were elaborated without the wheat proteins, responsible for the formation of the gluten network, presented typical and desirable characteristics such as hardness and color, in addition to a good yield and increase in protein, minerals, lipids and fiber contents and with an acceptability greater than 70%. It is possible to add around 14-18% of soy flour and 27-32% of cassava starch, without affecting the technological characteristics and nutritional properties of the product. Conclusion: Rotative-type biscuits employ a simple processing technology and low cost, using soy flour and cassava starch and are alternatives to gluten-free products.

Studies of Celiac Sprue. IV. The Response of the Whole Length of the Small Bowel to a Gluten-Free Diet

1964 ◽  
Vol 47 (6) ◽  
pp. 573-589 ◽  
Author(s):  
W.C. MacDonald ◽  
L.L. Brandborg ◽  
A.L. Flick ◽  
J.S. Trier ◽  
C.E. Rubin
Keyword(s):  
Small Bowel ◽  
Gluten Free Diet ◽  
Celiac Sprue ◽  
Gluten Free

A Clinical and Histochemical Study of Celiac Disease Before and During a Gluten-Free Diet

1965 ◽  
Vol 48 (2) ◽  
pp. 155-172 ◽  
Author(s):  
I. Michael Samloff ◽  
John S. Davis ◽  
Eric A. Schenk
Keyword(s):  
Celiac Disease ◽  
Histochemical Study ◽  
Gluten Free Diet ◽  
Gluten Free

Systematic Evaluation of the Autism (Gluten-Free, Casein-Free) Diet

2011 ◽  
Author(s):  
Jessica L. Becraft ◽  
Natalie Rolider ◽  
Nicole L. Hausman
Keyword(s):  
Systematic Evaluation ◽  
Gluten Free
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