Effects of Acorn Flour Addition on Baking Characteristics of Wheat Flour.

This study aimed to evaluate the impact of incorporating acorn flour (at levels ranging from 5% to 50%) on the baking properties of wheat flour (type 750). The assessment focused on key baking parameters, including fermentation properties, pasting behavior, and dough rheological characteristics such as farinographic and extensographic properties. A laboratory baking test was conducted to compare the technological properties of wheat and wheat-acorn breads, assessing dough and bread yields, oven and total losses, bread volume, and crumb hardness.

Acorn flour properties depending on the production method and laboratory baking test results: A review.

Acorns, the fruit of the oak, have long been an important source of food in different cultures around the world. Despite their long culinary tradition, they have become under-appreciated. Due to their high starch content, acorns are mainly used for flour production, and acorn flour is considered as a replacement for cereal flour in a wide range of applications in food production.