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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Skendi A,Mouselemidou P,Papageorgiou M,Papastergiadis Edoi
10.1016/j.foodchem.2018.01.144subject
Has Abstractpub_date
2018-07-01 00:00:00pages
119-126eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30159-6journal_volume
253pub_type
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