Acorn and water interactions on the microstructure of gluten‐free yeasted dough

Skendi, Adriana; Παπαγεωργίου, Μαρία; Papastergiadis, Efthimios

doi:10.1111/jfpp.15876

Cited by 5 publications

(3 citation statements)

References 45 publications

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“…[ 24 ] The diffraction peak area at 15.0°, 17.0°, 18.1°, and 23.0° increased from acorn flour to de‐polyphenolized acorn flour and then to acorn starch, indicating that the de‐phenolization and extraction of acorn starch slightly changed the crystalline structure of starch, but not the crystal type, which is consistent with the results of a previous study. [ 25,26 ] It has also been reported that the original crystal type of waxy corn starch was not altered by debranching, and the increase in the RC was correlated with the increase in the debranching degree. [ 27 ]…”

Section: Resultsmentioning

confidence: 99%

Effects of Endogenous Polyphenols in Acorn (Quercus wutaishanica Blume) Kernels on the Physicochemical Properties of Starch

Liu

Yang

et al. 2022

Starch Stärke

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The effects of endogenous polyphenols in acorn kernels on granule morphology, crystal properties, and in vitro digestibility of starch are investigated. The granule surface smoothness, relative crystallinity, short‐range molecular order, and starch hydrolysis rate increase after the removal of polyphenols from acorn flour. With the addition of polyphenol extracts, the hydrolysis rates of acorn, corn, potato, and chestnut starches are all reduced, and the free‐polyphenol extract shows higher inhibitory activity than the bound‐polyphenol extract. These results are expected to be helpful for understanding the low digestibility of starch in acorn kernels, which is attributed to the inhibitory effects of polyphenols on the activities of α‐amylase and α‐glucosidase, but not the increase of long and short‐range molecular orders of starch.

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Section: Resultsmentioning

confidence: 99%

Effects of Endogenous Polyphenols in Acorn (Quercus wutaishanica Blume) Kernels on the Physicochemical Properties of Starch

Liu

Yang

et al. 2022

Starch Stärke

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“…Capron et al (2007) reported that the ratio of 1047 cm −1 to 1017 cm −1 (ratio 1) is used to determine the alignment of helices within the short-range order influenced by the presence of water molecules that are bonded to the starch molecules. The ratio of 995 cm −1 to 1022 cm −1 (ratio 2)) is a widely used parameter for assessing starch's double helices and short-range structure (Figure 7b) [43]. In ratio 1, samples D-0, D-25, and D-50 had similar AUC values (p > 0.05).…”

Section: Ftir Analysis Of Doughmentioning

confidence: 99%

Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies

Pradhan,

Anis,

Alam

et al. 2023

Foods

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This study investigated the replacement of butter with soy wax (SW)/rice bran oil (RBO) oleogel in varied proportions in cookie dough and the resulting cookies. The study mainly evaluates the physical, textural, and chemical properties of the butter cookie dough and cookies by replacing butter with SW/RBO oleogel. The dough was assessed using moisture analysis, microscopy, FTIR Spectroscopy (Fourier Transform Infrared) and impedance spectroscopies, and texture analysis. Micrographs of the dough showed that D-50 (50% butter + 50% oleogel) had an optimal distribution of water and protein. D-0 (control sample containing 100% butter) showed the lowest impedance values. Moisture content ranged between 23% and 25%. FTIR spectroscopy suggested that D-50 exhibited a consistent distribution of water and protein, which CLSM and brightfield microscopy supported. Texture analysis revealed that the dough samples exhibited predominantly fluidic behavior. As the amount of oleogel was raised, the dough became firmer. The prepared cookies showed a brown periphery and light-colored center. Further, a corresponding increase in surface cracks was observed as the oleogel content was increased. Cookies moisture analysis revealed a range between 11 and 15%. Minute changes were observed in the texture and dimensions of the cookies. In summary, it can be concluded that replacing butter with oleogel by up to 50% seems to be feasible without significantly compromising the physicochemical properties of cookie dough and cookies.

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“…Because of its gluten‐free and nutritious composition, the utilization of acorn flour has recently been investigated in both gluten‐free and gluten‐containing formulas (Amina et al., 2018 ; Papoti et al., 2018 ; Sasani et al., 2023 ). Among the various species, the carbohydrate, fiber, protein, fat, and mineral values of acorn have been determined to be in the ranges of 41.52%–78.83%, 13.11%–51.76%, 2.08%–4.94%, 0.76%–3.08%, and 1.78%–3.21%, respectively (Skendi et al., 2022 ). Furthermore, acorn contains oleic (more than 50%), linoleic, and palmitic acids, besides containing phenolics and essential amino acids.…”

Section: Introductionmentioning

confidence: 99%

Nutritional composition and staling properties of gluten‐free bread‐added fermented acorn flour

Levent,

Aktaş

2023

Food Science & Nutrition

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The present study aimed to improve the nutritional quality of gluten‐free bread with the addition of acorn flour and to determine the characteristics of the final product. Formulations were adjusted with separately non‐fermented and two different fermented acorn flours at different levels (0, 15, 30, and 45%). The breads were assessed in terms of their chemical and physical properties, and their staling characterization was also estimated. Results showed that the fermentation of acorn flour before adding it to the formulation affected some chemical properties, and the addition of increasing amounts of acorn flour generally had a positive effect on the chemical composition. Furthermore, the highest protein, total phenolic content, Ca, K, Mg, Mn, and Fe values were obtained from breads, including fermented acorn flour with chickpea yeast (FAC). However, compared to non‐fermented acorn flour (AF), FAC and fermented acorn flour without chickpea yeast (FA) addition caused decreases in weight and volume of breads. Both crust L* and crumb L* values showed a significant reduction with increased acorn addition levels (from 71.88 and 77.22 to 42.26 and 41.15, respectively). The highest initial and final hardness values (T0 and T∞) were observed with FAC‐added samples, and Avrami exponent n was higher than 1 for only FAC‐added breads. Although fermented acorn addition had positive effects on the nutritional profile of breads, the sensory properties of the samples were negatively affected.

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Acorn and water interactions on the microstructure of gluten‐free yeasted dough

Cited by 5 publications

References 45 publications

Effects of Endogenous Polyphenols in Acorn (Quercus wutaishanica Blume) Kernels on the Physicochemical Properties of Starch

Effects of Endogenous Polyphenols in Acorn (Quercus wutaishanica Blume) Kernels on the Physicochemical Properties of Starch

Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies

Nutritional composition and staling properties of gluten‐free bread‐added fermented acorn flour

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