The application of above-mentioned raw materials may significantly increase nutritional value of bakery products by adding protein, essential amino acids, vitamins, macro- and microelements and dietary fiber, especially if the formulations are based on starch. Legumes, namely soybean, peas and beans, are another important group, as they usually provide high levels of protein and other nutrients. Other plant materials include: arrowroot, tapioca, sweet potato, nuts, sago, sesame and carob. Among the ingredients of such products, one can often find flours from such cereals as maize, rice, various types of millet and sorghum, or pseudocereals: buckwheat, amaranth and quinoa. In the case of products based on non-wheat flours, the level of nutritionally important constituents strictly depends on the exact formulation. It is evident for starchy bread, which contains less protein, dietary fiber, vitamins, macro- and microelements.
Gluten-free bread is usually deficient in nutritionally important compounds, as compared to the products from wheat flour. Moreover, in this case, water is a bound weaker, which facilitates its migration from crumb to crust, resulting in noticeable deterioration of bread quality during storage. Quick staling is especially observed in the case of starch-based bread, where the absence of protein–starch interactions results in fast association of starch polymers and crystallization of retrograded starch. Additionally it is often paler, less elastic, more crumbly and prone to staling process. Gluten-free bread often reveals smaller volume, because of the lack of gluten network, which normally enables retention of carbon dioxide by the dough. The number of such ingredients and their combinations is limited, and therefore the portfolio of gluten-free bread is less variable and attractive in terms of their appearance and taste in comparison with traditional bakery products.
#Acorn storage in phoenix oregon free#
Manufacture of bakery products for celiacs requires the use of preselected raw materials, which are free of proteins that could be harmful for these group of people. The obtained results signify that the application of debittered acorn flour in gluten-free baking could be useful for nutritional reasons, as it enriches bread with protein, minerals and dietary fiber, but also because of its technological effects, including structure strengthening, and sensory improvement. Bread supplemented with acorn flour exhibited improved sensory acceptance. In consequence of a diminished starch retrogradation, the respective loaves exhibited slower staling.
Introduction of limited amounts of acorn flour caused an increase in bread volume and improved crumb characteristics. The analysis of rheological properties of gluten-free dough supplemented with acorn flour exhibited significant increase in the moduli G′ and G″ and a decrease in phase shift tangent, which denotes firming of dough structure. The aim of the study was to apply debittered acorn flour as a natural nutritional enrichment of gluten-free bakery products and to check its effects on rheological properties of the dough and quality and staling of the bread. The number of such ingredients is limited therefore, the portfolio of gluten-free bread is less variable and attractive in terms of their appearance, taste and nutritional value in comparison with traditional bread. Manufacture of gluten-free products requires the use of preselected raw materials.
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