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

Detalhes bibliográficos
Autor(a) principal: Beltrão Martins, R.
Data de Publicação: 2022
Outros Autores: Garzón, R., Peres, J.A., Barros, A.I.R.N.A., Raymundo, Anabela, Rosell, C.M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/24092
Resumo: Nowadays, 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 pattern
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spelling Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristicsbreadacidityphenolic compoundsantioxidantstarch hydrolysisNowadays, 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 patternSpringerRepositório da Universidade de LisboaBeltrão Martins, R.Garzón, R.Peres, J.A.Barros, A.I.R.N.A.Raymundo, AnabelaRosell, C.M.2022-04-18T10:34:46Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/24092engEuropean Food Research and Technologyhttps://doi.org/10.1007/s00217-022-03996-yinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:53:43Zoai:www.repository.utl.pt:10400.5/24092Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:08:12.883531Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics
title Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics
spellingShingle Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics
Beltrão Martins, R.
bread
acidity
phenolic compounds
antioxidant
starch hydrolysis
title_short Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics
title_full Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics
title_fullStr Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics
title_full_unstemmed Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics
title_sort Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics
author Beltrão Martins, R.
author_facet Beltrão Martins, R.
Garzón, R.
Peres, J.A.
Barros, A.I.R.N.A.
Raymundo, Anabela
Rosell, C.M.
author_role author
author2 Garzón, R.
Peres, J.A.
Barros, A.I.R.N.A.
Raymundo, Anabela
Rosell, C.M.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Beltrão Martins, R.
Garzón, R.
Peres, J.A.
Barros, A.I.R.N.A.
Raymundo, Anabela
Rosell, C.M.
dc.subject.por.fl_str_mv bread
acidity
phenolic compounds
antioxidant
starch hydrolysis
topic bread
acidity
phenolic compounds
antioxidant
starch hydrolysis
description Nowadays, 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 pattern
publishDate 2022
dc.date.none.fl_str_mv 2022-04-18T10:34:46Z
2022
2022-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/24092
url http://hdl.handle.net/10400.5/24092
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv European Food Research and Technology
https://doi.org/10.1007/s00217-022-03996-y
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eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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