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Impact of Acorn Flour on Gluten-Free Dough Rheology Properties
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. Howeve...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278785/ https://www.ncbi.nlm.nih.gov/pubmed/32370220 http://dx.doi.org/10.3390/foods9050560 |
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author | Beltrão Martins, R. Nunes, M. C. M. Ferreira, L. M. A. Peres, J. R. N. A. Barros, A. I. Raymundo, A. |
author_facet | Beltrão Martins, R. Nunes, M. C. M. Ferreira, L. M. A. Peres, J. R. N. A. Barros, A. I. Raymundo, A. |
author_sort | Beltrão Martins, R. |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-7278785 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-72787852020-06-12 Impact of Acorn Flour on Gluten-Free Dough Rheology Properties Beltrão Martins, R. Nunes, M. C. M. Ferreira, L. M. A. Peres, J. R. N. A. Barros, A. I. Raymundo, A. Foods Article 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. MDPI 2020-05-02 /pmc/articles/PMC7278785/ /pubmed/32370220 http://dx.doi.org/10.3390/foods9050560 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Beltrão Martins, R. Nunes, M. C. M. Ferreira, L. M. A. Peres, J. R. N. A. Barros, A. I. Raymundo, A. Impact of Acorn Flour on Gluten-Free Dough Rheology Properties |
title | Impact of Acorn Flour on Gluten-Free Dough Rheology Properties |
title_full | Impact of Acorn Flour on Gluten-Free Dough Rheology Properties |
title_fullStr | Impact of Acorn Flour on Gluten-Free Dough Rheology Properties |
title_full_unstemmed | Impact of Acorn Flour on Gluten-Free Dough Rheology Properties |
title_short | Impact of Acorn Flour on Gluten-Free Dough Rheology Properties |
title_sort | impact of acorn flour on gluten-free dough rheology properties |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278785/ https://www.ncbi.nlm.nih.gov/pubmed/32370220 http://dx.doi.org/10.3390/foods9050560 |
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