ArticleMolecules (Basel, Switzerland)2020
Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
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Who cites it
29 citing papers in PubMed.
- Development and Characterization of Clean-Label Hybrid Deli Ham with Pulse Flours as Partial Meat Replacers.Foods (Basel, Switzerland) · 2026Article
- Comparative Nutritional, Rheological, and Lipid Profiling of Acorn Flours from SevenFoods (Basel, Switzerland) · 2026Article
- Lipids ofFoods (Basel, Switzerland) · 2026Review
- Development of Innovative Gluten-Free and Egg-Free Pasta from Acorn Flour and Carob-Xanthan Hydrogel.Gels (Basel, Switzerland) · 2026Article
- Valorization of Acorns Through the Development of Novel Plant-Based Products: Formulation and Shelf-Life Assessment.Foods (Basel, Switzerland) · 2026Article
- Acorn Bread: The Synergy of Acorn Flour, Sustainability, and EU Organic Standards.Foods (Basel, Switzerland) · 2026Review
- Moisture-dependent modulation of powder, structural, pasting, and gel properties of whole acorn flour (Food chemistry: X · 2026Article
- Application ofFoods (Basel, Switzerland) · 2026Article
- Comparative Analysis of Phytochemical Profile and Antioxidant and Antimicrobial Activity of Green Extracts fromMolecules (Basel, Switzerland) · 2026Article
- Development of a Clean-Label Meat-Free Alternative to Deli Ham.Foods (Basel, Switzerland) · 2025Article
- Phytochemical and antioxidant comparison ofRSC advances · 2025Article
- Sustainable Meat Alternatives: Incorporation ofFoods (Basel, Switzerland) · 2025Article
- Development of Rice Cake Fortified With Acorn Flour and Inulin Using Superheated Steam Technology: Analysis of Physicochemical, Structural, and Baking Properties.Food science & nutrition · 2025Article
- Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds and Microalgae.Foods (Basel, Switzerland) · 2024Article
- Donkey Gelatin and Keratin Nanofibers Loaded with Antioxidant Agents for Wound Healing Dressings.Gels (Basel, Switzerland) · 2024Article
- Nutritional composition and staling properties of gluten-free bread-added fermented acorn flour.Food science & nutrition · 2024Article
- Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints.Antioxidants (Basel, Switzerland) · 2024Review
- Development of Healthy Snacks Incorporating Meal fromFoods (Basel, Switzerland) · 2024Article
- Potential Effects of the Different Matrices to Enhance the Polyphenolic Content and Antioxidant Activity in Gluten-Free Bread.Foods (Basel, Switzerland) · 2023Review
- Molecular Characterization ofInternational journal of molecular sciences · 2023Article
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Authors and funding
6 authors.
Funding
Abstract
Polyphenols are important bioactive compounds whose regular ingestion has shown different positive impacts in health. Celiac patients have nutritional deficiencies, bringing many problems to their health. Thus, it is important to develop gluten-free (GF) products, such as bread, with nutritional benefits. The acorn is the fruit of holm oak and cork oak, being an underexploited resource nowadays. Its nutritional and functional characteristics are remarkable: rich in unsaturated fatty acids and fiber, vitamin E, chlorophylls, carotenoids, phenolic compounds, and antioxidant properties. 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. Bread loaves were prepared with buckwheat, rice, acorn flour, and potato starch. Two levels of acorn flour (23% and 35% of the flour mixture) were tested. The physical, nutritional, and sensory characteristics of the bread were analysed, as well as the composition of phenolic compounds: total phenols,
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