![]() 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. Dietary fibre content and its soluble and insoluble fractions were also evaluated on the developed breads. Doughs were characterised using small amplitude oscillatory measurements (SAOS), with a controlled stress rheometer, and regarding Texture Profile Analysis (TPA) by a texturometer. Micro-doughLAB was used to study mixing and pasting properties. Two levels of acorn flour (23% and 35% w/ w) were tested and compared with control formulation. Doughs were prepared with buckwheat and rice flours, potato starch and hydroxypropylmethylcellulose. 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. It presents good nutritional characteristics, particularly high fibre content and is naturally gluten free. Although acorn flour was used to bake bread even before Romans, nowadays is an underexploited resource. However, dough rheology can be improved combining different ingredients with structural capacity and taking advantage from their interactions. 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. Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the dough.
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