Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread
I came across a study with the title
Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread
You can read the entire study/article here.
Short summary.
This study aimed to evaluate the use of acorn flour as a source of bioactive compounds and a naturally gluten-free ingredient for baking gluten-free bread.
The study used acorns of Holm oak (Quercus rotundifolia and Quercus ilex) and Cork oak ( Quercus suber).
The nutritional and functional properties of acorns are exceptional:
- rich in unsaturated fatty acids and fiber,
- vitamin E,
- chlorophylls,
- carotenoids,
- phenolic compounds and
- antioxidant properties.
Acorn flour can be considered a good source of bioactive compounds and antioxidants in gluten-free bread.
In terms of sensory properties, the addition of acorn flour had a positive effect on most parameters (texture, volume, color, and general quality), making the bread darker and more beautiful in appearance.
The study found that the 23% inclusion level of acorn flour was the most desirable in terms of sensory evaluation.
Therefore, the use of acorn flour provides nutrients and bioactive compounds that enable the enrichment of gluten-free bread and at the same time reveal attractive sensory properties.
It is interesting that by rediscovering the value of such an important ingredient in the past, we are moving towards innovation.
In addition, acorns are an underutilized resource that can be reintroduced into the food chain with multiple benefits.
Acorn Flour is available here.
Have a lovely Thursday 😉
Irena
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