Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free bread

Adriana Skendi; Panagiota Mouselemidou; Maria Papageorgiou; Efthimios Papastergiadis

doi:10.1016/j.foodchem.2018.01.144

Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free bread

Food Chem. 2018 Jul 1:253:119-126. doi: 10.1016/j.foodchem.2018.01.144. Epub 2018 Jan 31.

Authors

Adriana Skendi¹, Panagiota Mouselemidou², Maria Papageorgiou³, Efthimios Papastergiadis⁴

Affiliations

¹ Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki (ATEITh), POB 141, GR-57400 Thessaloniki, Greece. Electronic address: antrsken@teiemt.gr.
² Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki (ATEITh), POB 141, GR-57400 Thessaloniki, Greece. Electronic address: mouselemidoupanagiota@gmail.com.
³ Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki (ATEITh), POB 141, GR-57400 Thessaloniki, Greece. Electronic address: mariapapage@food.teithe.gr.
⁴ Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki (ATEITh), POB 141, GR-57400 Thessaloniki, Greece. Electronic address: efspa@food.teithe.gr.

PMID: 29502810
DOI: 10.1016/j.foodchem.2018.01.144

Abstract

Gluten-free breads were developed from rice flour and corn starch at a constant ratio 1:1 with acorn meal addition (5, 15, 25%), at three levels of water (65, 70, 75%). Acorn supplemented gluten free breads better met sensory preference than rice breads in terms of colour (brown hue was enhanced) and were also nutritionally improved in terms of total phenolics. The specific volume of breads significantly decreased with increasing acorn addition while crumb hardness was also increased. SEM images confirmed that the decrease in the ΔH values at low water level (65%) was due to less swelling of starch as observed from large starch granule remnants present after baking. XRD measurements revealed coexistence of "B" and "V" type starch structures. Increasing of acorn concentration enhanced the intensity of FTIR bands at 994, 1016 and 1077 cm^-1.

Keywords: Acorn meal; Gluten-free bread; Microstructure; Retrogradation; Water level.

MeSH terms

Bread / analysis*
Diet, Gluten-Free
Dietary Supplements
Flour / analysis*
Glutens / analysis
Hardness
Oryza*
Quercus / chemistry*
Starch / chemistry
Water / analysis
Zea mays*

Substances

Water
Glutens
Starch