The most challenging aspect for GF bakery is the fact that gluten is very difficult to be replaced. For this reason, the production of gluten-free bread (GFB) leads to the loss of many physical qualities in terms of texture, crumb, crust, and colour, mouth feel, flavour, specific volume, staling rate, and shelf life. Gluten is responsible for the viscoelastic characteristics of the dough hence, baking without gluten presents a technological challenge. Therefore, it is necessary to find GF alternatives to use in bakery in order to provide celiac patients with more options and different bakery products to meet their needs. As a consequence of these scenarios, a high growth in the global demand for gluten-free products (GFP) is predicted, and according to the Market Analysis 2018–2025, GF bakery products are the most important for these consumers. Furthermore, there is an additional group of consumers who choose to avoid gluten for other reasons, thereby further increasing the number of GF consumers. However, it is also important to consider people that are not celiac, but who have gluten-related disorders, such as wheat allergy, and non-celiac gluten sensitivity. It is generally agreed that the only solution to overcome CD is to follow a strict gluten-free (GF) diet. Ĭeliac disease (CD) is an autoimmune disorder of the small intestine that occurs in individuals with a genetic predisposal when gluten is ingested, causing intestinal mucosa inflammation. Epidemiological research recommends that a regular ingestion of plant polyphenols increases the protection against developing different types of cancers, cardiovascular diseases, diabetes, osteoporosis, and neurodegenerative diseases. The presence of polyphenols in food is particularly relevant, given the attention in recent years to their potential health benefits. One of the most important classes of bioactive compounds is polyphenols. , “bioactive compounds are essential and nonessential compounds (e.g., vitamins or polyphenols) that occur in nature, are part of the food chain, and can be shown to have an effect on human health”. Acorn flour showed good technological properties in GF baking, improving bread nutritional and sensory characteristics.īioactive compounds characterisation has been a subject of several studies. Acorn flour can be considered a good source of bioactive compounds and antioxidants in GF bread. The antioxidant activity of the bread extracts was determined by 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), diphenyl-1-picrylhidrazyl radical (DPPH), and ferric reducing antioxidant power (FRAP) methodologies. The phenolic profile was assessed by Reverse Phase–High-Performance Liquid Chromatography–Diode Array Detector (RP-HPLC-DAD). The physical, nutritional, and sensory characteristics of the bread were analysed, as well as the composition of phenolic compounds: total phenols, ortho-diphenols, and flavonoids. Two levels of acorn flour (23% and 35% of the flour mixture) were tested. Bread loaves were prepared with buckwheat, rice, acorn flour, and potato starch. The purpose of this study was to assess the use of acorn flour as a bioactive compounds source and natural GF ingredient for baking GF bread. Its nutritional and functional characteristics are remarkable: rich in unsaturated fatty acids and fiber, vitamin E, chlorophylls, carotenoids, phenolic compounds, and antioxidant properties.
The acorn is the fruit of holm oak and cork oak, being an underexploited resource nowadays. Thus, it is important to develop gluten-free (GF) products, such as bread, with nutritional benefits. Celiac patients have nutritional deficiencies, bringing many problems to their health. Polyphenols are important bioactive compounds whose regular ingestion has shown different positive impacts in health.
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