Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type

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 (A30R70SL). The highest specific volume (1.47 ± 0.04 cm3 g−1) and the lowest hardness (40.97 ± 0.87 N) are observed in A30R70SL which seems to be induced by its potential to form gel. Acorn flour substitution level at 50% W/W adversely influenced the technological characteristics of final product and its perception by the consumer. Acorn flour substitution up to 30% W/W is preferred by the consumer which is attributed to its potential role to improve the unpleasant pale color of rice‐based gluten‐free products. A negatively significant correlation has been observed between the color perception by the consumer and crumb lightness (r = −.493, p ≤ .05). The influence of fermentation type and acorn flour substitution level on technological characteristics of rice‐based gluten‐free bread in the presence 10% W/W long chain inulin has been investigated. Acorn flour is influencive in improving the technological characteristics and consumer perception of gluten‐free bread. The optimum formulation from technological perspective is found at samples containing 10% W/W inulin and 30% W/W acorn flour and fermented by mixed fermentation based on sourdough. Exopolysaccharides produced by mixed fermentation based on sourdough facilitate the structure formation.