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

Abstract Textural, physicochemical, and sensory characteristics of rice‐based gluten‐free bread in the presence of acorn flour; inulin and different fermentation type (yeast starter fermentation [Y] or mixed fermentation based on sourdough [MF‐SD]) were investigated. Acorn flour was added to replace...

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Autores principales:	Ameneh Shiri, Mohammad Hassan Ehrampoush, Seyed Ali Yasini Ardakani, Farimah Shamsi, Neda Mollakhalili‐Meybodi
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	acorn flour fermentation gluten‐free bread inulin rice flour Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/fde84706e08a4cf0ace154f4bcd59a49
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spelling	oai:doaj.org-article:fde84706e08a4cf0ace154f4bcd59a492021-11-04T13:06:43ZTechnological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type2048-717710.1002/fsn3.2567https://doaj.org/article/fde84706e08a4cf0ace154f4bcd59a492021-11-01T00:00:00Zhttps://doi.org/10.1002/fsn3.2567https://doaj.org/toc/2048-7177Abstract Textural, physicochemical, and sensory characteristics of rice‐based gluten‐free bread in the presence of acorn flour; inulin and different fermentation type (yeast starter fermentation [Y] or mixed fermentation based on sourdough [MF‐SD]) were investigated. Acorn flour was added to replace rice flour at a proportion of 10, 30, and 50% W/W. Furthermore, the mixture flour was replaced by inulin as a functional prebiotic ingredient at 10% W/W. Considering results obtained at this study, using mixed fermentation based on sourdough and inulin at 10% W/W provide the structure able to restore gases through baking process at formulations containing acorn flour at 30% W/W (A30R70SL). The highest specific volume (1.47 ± 0.04 cm3 g−1) and the lowest hardness (40.97 ± 0.87 N) are observed in A30R70SL which seems to be induced by its potential to form gel. Acorn flour substitution level at 50% W/W adversely influenced the technological characteristics of final product and its perception by the consumer. Acorn flour substitution up to 30% W/W is preferred by the consumer which is attributed to its potential role to improve the unpleasant pale color of rice‐based gluten‐free products. A negatively significant correlation has been observed between the color perception by the consumer and crumb lightness (r = −.493, p ≤ .05).Ameneh ShiriMohammad Hassan EhrampoushSeyed Ali Yasini ArdakaniFarimah ShamsiNeda Mollakhalili‐MeybodiWileyarticleacorn flourfermentationgluten‐free breadinulinrice flourNutrition. Foods and food supplyTX341-641ENFood Science & Nutrition, Vol 9, Iss 11, Pp 6139-6151 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	acorn flour fermentation gluten‐free bread inulin rice flour Nutrition. Foods and food supply TX341-641
spellingShingle	acorn flour fermentation gluten‐free bread inulin rice flour Nutrition. Foods and food supply TX341-641 Ameneh Shiri Mohammad Hassan Ehrampoush Seyed Ali Yasini Ardakani Farimah Shamsi Neda Mollakhalili‐Meybodi Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type
description	Abstract Textural, physicochemical, and sensory characteristics of rice‐based gluten‐free bread in the presence of acorn flour; inulin and different fermentation type (yeast starter fermentation [Y] or mixed fermentation based on sourdough [MF‐SD]) were investigated. Acorn flour was added to replace rice flour at a proportion of 10, 30, and 50% W/W. Furthermore, the mixture flour was replaced by inulin as a functional prebiotic ingredient at 10% W/W. Considering results obtained at this study, using mixed fermentation based on sourdough and inulin at 10% W/W provide the structure able to restore gases through baking process at formulations containing acorn flour at 30% W/W (A30R70SL). The highest specific volume (1.47 ± 0.04 cm3 g−1) and the lowest hardness (40.97 ± 0.87 N) are observed in A30R70SL which seems to be induced by its potential to form gel. Acorn flour substitution level at 50% W/W adversely influenced the technological characteristics of final product and its perception by the consumer. Acorn flour substitution up to 30% W/W is preferred by the consumer which is attributed to its potential role to improve the unpleasant pale color of rice‐based gluten‐free products. A negatively significant correlation has been observed between the color perception by the consumer and crumb lightness (r = −.493, p ≤ .05).
format	article
author	Ameneh Shiri Mohammad Hassan Ehrampoush Seyed Ali Yasini Ardakani Farimah Shamsi Neda Mollakhalili‐Meybodi
author_facet	Ameneh Shiri Mohammad Hassan Ehrampoush Seyed Ali Yasini Ardakani Farimah Shamsi Neda Mollakhalili‐Meybodi
author_sort	Ameneh Shiri
title	Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type
title_short	Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type
title_full	Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type
title_fullStr	Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type
title_full_unstemmed	Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type
title_sort	technological characteristics of inulin enriched gluten‐free bread: effect of acorn flour replacement and fermentation type
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/fde84706e08a4cf0ace154f4bcd59a49
work_keys_str_mv	AT amenehshiri technologicalcharacteristicsofinulinenrichedglutenfreebreadeffectofacornflourreplacementandfermentationtype AT mohammadhassanehrampoush technologicalcharacteristicsofinulinenrichedglutenfreebreadeffectofacornflourreplacementandfermentationtype AT seyedaliyasiniardakani technologicalcharacteristicsofinulinenrichedglutenfreebreadeffectofacornflourreplacementandfermentationtype AT farimahshamsi technologicalcharacteristicsofinulinenrichedglutenfreebreadeffectofacornflourreplacementandfermentationtype AT nedamollakhalilimeybodi technologicalcharacteristicsofinulinenrichedglutenfreebreadeffectofacornflourreplacementandfermentationtype
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Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type

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