Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type
Ameneh Shiri, Mohammad Hassan Ehrampoush, Seyed Ali Yasini Ardakani, Farimah Shamsi, Neda Mollakhalili‐Meybodi
Abstract
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 (A 30 R 70 SL). The highest specific volume (1.47 ± 0.04 cm 3 g −1 ) and the lowest hardness (40.97 ± 0.87 N) are observed in A 30 R 70 SL 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).