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

Abstract

Celiac disease (CD) with the global prevalence ratio of 1% is an autoimmune response in genetically susceptible persons exposed to certain oligopeptides sequence found in prolamine proteins like gliadin in gluten protein (Nejad et al., 2011;Wang et al., 2017). People who suffer from CD should follow a severe lifelong gluten-free diet (Wang et al., 2017). Considering the unique characteristics of gluten protein, the desired characteristics of gluten-free bakery products

Technological characteristics of sodium reduced wheat bread: Effects of fermentation type and partial replacement of salt with potassium chloride

“…Generally, lower complex modulus and higher tan δ are found in MFSD‐fermented samples. The stronger proteolysis induced by lactic acid bacteria and its stronger acid formation resulted in gluten network degradation and consequently its lower dough strength (Belz et al., 2019; Shiri et al., 2021). Considering the impact of KCl incorporation level, a different manner has been found in samples fermented by yeast starter or mixed fermentation based on sourdough.…”

Food Security beyond Cereals: A Cross-Geographical Comparative Study on Acorn Bread Heritage in the Mediterranean and the Middle East

“…Researchers have carried out studies on the nutritional and phytochemical profile of acorns and their related health effects, thus arousing strong interest in exploring new applications in various fields. The high potential of acorns for use in human nutrition has been confirmed by the proposed use of acorns in conventional and gluten-free biscuits [ 37 , 92 ], conventional and gluten-free bread [ 93 , 94 , 95 , 96 , 97 ], cakes [ 98 ], noodles [ 99 ], coffee substitutes [ 100 ] and oil [ 23 , 101 ], not to mention their possible biotechnological use in pharmaceutics and biomaterials [ 102 , 103 , 104 ]. The production of bread, in particular, has been revived by using acorn flour mixed with other flours and fermenting with specific strains of lactic acid bacteria (LAB) to decrease the phytic acid content and increase the number of phenolic compounds (from tannins), which in turn, enhances antioxidant activity [ 95 , 96 ].…”

“…The high potential of acorns for use in human nutrition has been confirmed by the proposed use of acorns in conventional and gluten-free biscuits [ 37 , 92 ], conventional and gluten-free bread [ 93 , 94 , 95 , 96 , 97 ], cakes [ 98 ], noodles [ 99 ], coffee substitutes [ 100 ] and oil [ 23 , 101 ], not to mention their possible biotechnological use in pharmaceutics and biomaterials [ 102 , 103 , 104 ]. The production of bread, in particular, has been revived by using acorn flour mixed with other flours and fermenting with specific strains of lactic acid bacteria (LAB) to decrease the phytic acid content and increase the number of phenolic compounds (from tannins), which in turn, enhances antioxidant activity [ 95 , 96 ]. Acorns can also represent the raw material for the production of food ingredients to be used in nutraceuticals, food supplements and functional foods [ 105 ].…”

“…Secondly, acorn bread, alongside other culinary uses of acorns such as we observed in historical sources, may represent a new source of inspiration and an item to be included in new menus or dishes. Furthermore, acknowledging the emerging trends and the numerous and varied potential applications of acorns in the food sector [ 23 , 37 , 93 , 94 , 95 , 96 , 97 , 98 , 99 , 100 , 101 ], the findings of this study may represent a valuable resource for the development of innovative products, appreciated by modern consumers unfamiliar with the rural lifestyle and the acorn’s past role as a famine food, but who are increasingly aware of the richness in macro- and micronutrients of these fruits.…”

Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective

“…The Hunter Lab instrument was used for color determination of bread (both crust and crumb). Results are expressed as L* (brightness/darkness), a* (redness/greenness), and b* (yellowness/blueness) indices (Shiri et al, 2021 ).…”