Nutritional composition and staling properties of gluten‐free bread‐added fermented acorn flour

Abstract

Abstract The present study aimed to improve the nutritional quality of gluten‐free bread with the addition of acorn flour and to determine the characteristics of the final product. Formulations were adjusted with separately non‐fermented and two different fermented acorn flours at different levels (0, 15, 30, and 45%). The breads were assessed in terms of their chemical and physical properties, and their staling characterization was also estimated. Results showed that the fermentation of acorn flour before adding it to the formulation affected some chemical properties, and the addition of increasing amounts of acorn flour generally had a positive effect on the chemical composition. Furthermore, the highest protein, total phenolic content, Ca, K, Mg, Mn, and Fe values were obtained from breads, including fermented acorn flour with chickpea yeast (FAC). However, compared to non‐fermented acorn flour (AF), FAC and fermented acorn flour without chickpea yeast (FA) addition caused decreases in weight and volume of breads. Both crust L* and crumb L* values showed a significant reduction with increased acorn addition levels (from 71.88 and 77.22 to 42.26 and 41.15, respectively). The highest initial and final hardness values (T0 and T∞) were observed with FAC‐added samples, and Avrami exponent n was higher than 1 for only FAC‐added breads. Although fermented acorn addition had positive effects on the nutritional profile of breads, the sensory properties of the samples were negatively affected.

Keywords

• acorn
• bread
• chickpea yeast
• fermentation
• gluten‐free