Volume 21, Issue 154 (2024)
FSCT 2024, 21(154): 1-14 |
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Forouhar A, saberian ج د و ص ا, ابرهیمی همتی کیخا E. Optimization of producing baguette bread containing acorn flour and evaluating its characteristics. FSCT 2024; 21 (154) :1-14
URL: http://fsct.modares.ac.ir/article-7-42682-en.html
URL: http://fsct.modares.ac.ir/article-7-42682-en.html
1- Researcher of Department of Agro-industrial Waste Processing, Academic Center for Education, Culture and Research (ACECR), Isfahan University of Technology Branch, Isfahan
2- Assistant Professor of Department of Agro-industrial Waste Processing, Academic Center for Education, Culture and Research (ACECR), Isfahan University of Technology Branch, Isfahan ,Saberian3742.hamed@gmail.com
3- Ph.D. student, Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan
2- Assistant Professor of Department of Agro-industrial Waste Processing, Academic Center for Education, Culture and Research (ACECR), Isfahan University of Technology Branch, Isfahan ,
3- Ph.D. student, Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan
Abstract: (85 Views)
In addition to the nutrients, acorn fruits contain a large amount of Polyphenolic compounds. For this reason, acorn can be considered as a suitable raw material for making bread and sweets. The use of acorn flour in food products leads to enhancing their nutritional value, creating added value for this forest fruit and then, helps to preserve oak lands and forests. Therefore, the purpose of this research was to enrich bread using acorn flour. So, the effect of replacing 10-30% acorn flour with wheat flour along with 1-4% gluten on the quality characteristics of the produced bread was investigated. Optimization of bread formula was done based on response surface method. The results showed that the use of acorn flour leads to an increase in hardness in bread and the addition of gluten moderates part of this effect. The initial hardness and specific volume of the samples were obtained in the range of 7.31 to 9.1 N and 2.94 to 3.7 cm3/g corresponding to the samples with the lowest and highest amount of acorn flour. The results of image processing of bread crumb showed that with the increase in the percentage of acorn flour usage, the percentage of porosity decreased significantly, although the porosity value was increased by the addition of gluten (p<0.05). It was also found that the addition of acorn flour caused a decrease in the brightness of the crumb and crust of the bread. Finally, the optimized formula with 10% acorn flour and 4% gluten was more accepted by the panel taste, with a score of 4.83, compared to the sample without acorn flour, which scored 4.08. Therefore, it is possible to remove the disadvantages of bread containing oak flour by adding gluten and even achieve bread with a more favorable overall acceptance than wheat bread.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2020/05/6 | Accepted: 2024/05/15 | Published: 2024/12/21
Received: 2020/05/6 | Accepted: 2024/05/15 | Published: 2024/12/21
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