ORCID Profile
0000-0002-1281-8606
Current Organisations
Universidade de Lisboa Faculdade de Medicina
,
Universidade Lusófona de Humanidades e Tecnologias
,
Universidade de Lisboa Instituto Superior de Agronomia
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Publications
Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, phenolic, and technological profile
Publisher: Elsevier BV
Date: 2022
Impact of Acorn Flour on Gluten-Free Dough Rheology Properties
Publisher: MDPI AG
Date: 02-05-2020
DOI: 10.3390/FOODS9050560
Abstract: Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the dough. The lack of gluten has a critical effect on gluten-free dough, leading to less cohesive and less elastic doughs, and its replacement represents a challenge for bakery industry. However, dough rheology can be improved combining different ingredients with structural capacity and taking advantage from their interactions. Although acorn flour was used to bake bread even before Romans, nowadays is an underexploited resource. It presents good nutritional characteristics, particularly high fibre content and is naturally gluten free. The aim of this study was to use acorn flour as a gluten-free ingredient to improve dough rheology, following also market trends of sustainability and fibre-rich ingredients. Doughs were prepared with buckwheat and rice flours, potato starch and hydroxypropylmethylcellulose. Two levels of acorn flour (23% and 35% w/w) were tested and compared with control formulation. Micro-doughLAB was used to study mixing and pasting properties. Doughs were characterised using small litude oscillatory measurements (SAOS), with a controlled stress rheometer, and regarding Texture Profile Analysis (TPA) by a texturometer. Dietary fibre content and its soluble and insoluble fractions were also evaluated on the developed breads. Acorn flour showed promising technological properties as food ingredient for gluten-free baking (improved firmness, cohesiveness and viscoelasticity of the fermented dough), being an important fibre source.
Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile
Publisher: MDPI AG
Date: 11-10-2022
Abstract: Baking bread without gluten presents many challenges generally related with poor sensorial and nutritional characteristics, and strategies to overcome this issue are needed. Despite many gluten-free (GF) bread studies, to the best of our knowledge, few are dedicated to sweet GF bread. Sweet breads have traditionally been an important type of food and are still frequently consumed worldwide. Apple flour is naturally GF, and is obtained from apples which do not accomplish market quality requirements and are being wasted. Apple flour was, therefore, characterized in terms of nutritional profile, bioactive compounds, and antioxidant capacity. The aim of this work was to develop a GF bread with incorporation of apple flour, in order to study its effect on nutritional, technological, and sensory characteristics of sweet GF bread. Additionally, in vitro starch hydrolysis and glycemic index (GI) were also analyzed. Results demonstrated the influence of apple flour in dough’s viscoelastic behavior, increasing G’ and G’’. Regarding bread characteristics, apple flour led to better acceptance by the consumer, with firmness increasing (21.01 26.34 23.88 N), and consequently specific volume decreasing (1.38 1.18 1.13 cm3/g). In addition, an increase of bioactive compounds content and antioxidant capacity of the breads were revealed. As expected, the starch hydrolysis index increased, as well as GI. Nevertheless the values were really close to low eGI (56), which is a relevant result for a sweet bread. Apple flour showed good technological and sensory properties as a sustainable and healthy food ingredient for GF bread.
Related Organisations
Universidade Lusófona De Humanidades E Tecnologias
Location: Portugal
Universidade De Lisboa Instituto Superior De Agronomia
Location: Portugal
Related Funding Activities
No related grants have been discovered for Maria Cristiana Nunes.