ArticleFood science & nutrition2021
Technological characteristics of inulin enriched gluten-free bread: Effect of acorn flour replacement and fermentation type.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Lipids ofFoods (Basel, Switzerland) · 2026Review
- Acorn Bread: The Synergy of Acorn Flour, Sustainability, and EU Organic Standards.Foods (Basel, Switzerland) · 2026Review
- Optimization of Quinoa-Based Gluten-Free Bread Production Using Microbial Transglutaminase Enzyme and Hydroxypropyl Methyl Cellulose (HPMC) by Response Surface Methodology.Food science & nutrition · 2025Article
- Quantification of Bioactive Compounds by HPLC-ESI-MS/MS and Evaluation of Antioxidant and Enzyme Inhibitory Activities of Acorn Flour Extracts.Antioxidants (Basel, Switzerland) · 2024Article
- Effect of goji berry incorporation on the texture, physicochemical, and sensory properties of wheat bread.Food science & nutrition · 2024Article
- Nutritional composition and staling properties of gluten-free bread-added fermented acorn flour.Food science & nutrition · 2024Article
- Gluten-free Nan-e-Fasaee: Formulation optimization on the basis of quinoa flour and inulin.Food science & nutrition · 2024Article
- Application of inulin in bread: A review of technological properties and factors affecting its stability.Food science & nutrition · 2023Review
- Toward Sourdough Microbiome Data: A Review of Science and Patents.Foods (Basel, Switzerland) · 2023Review
- Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective.Food science & nutrition · 2023Article
- Food Security beyond Cereals: A Cross-Geographical Comparative Study on Acorn Bread Heritage in the Mediterranean and the Middle East.Foods (Basel, Switzerland) · 2022Article
- Technological characteristics of sodium reduced wheat bread: Effects of fermentation type and partial replacement of salt with potassium chloride.Food science & nutrition · 2022Article
- Technological characteristics of inulin enriched gluten-free bread: Effect of acorn flour replacement and fermentation type.Food science & nutrition · 2021Article
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5 authors.
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Abstract
Textural, physicochemical, and sensory characteristics of rice-based gluten-free bread in the presence of acorn flour; inulin and different fermentation type (yeast starter fermentation [Y] or mixed fermentation based on sourdough [MF-SD]) were investigated. Acorn flour was added to replace rice flour at a proportion of 10, 30, and 50% W/W. Furthermore, the mixture flour was replaced by inulin as a functional prebiotic ingredient at 10% W/W. Considering results obtained at this study, using mixed fermentation based on sourdough and inulin at 10% W/W provide the structure able to restore gases through baking process at formulations containing acorn flour at 30% W/W (A
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