The Application of Unconventional Raw Materials in the Production of Gluten-Free Bread

A gluten-free diet is the only effective treatment for celiac disease, which affects around 1% of the global population. This study aimed to develop a high-quality gluten-free bread using unconventional raw materials. The recipe included acorn flour, potato protein, transglutaminase, and oligofructose, partially replacing maize flour. Various parameters were analyzed: mass, volume, specific mass, moisture, water activity, texture (TPA test), color, and sensory attributes.

Bread mass ranged from 106.08 to 114.48 g, with volumes between 151.67 and 247.33 cm³. Specific mass varied from 0.16 to 0.24 g/cm³, and water activity from 0.98 to 0.99. Moisture content ranged from 45.75 to 48.19% after 24 hours and from 43.51 to 47.84% after 48 hours. Hardness increased from 4.49 to 26.19 N at 24 hours and from 8.06 to 34.55 N at 48 hours. L* colour values ranged from 40.77 to 71.32, while taste and aroma scores exceeded 70 c.u.

The addition of acorn flour and transglutaminase (TG) has resulted in increased bread weight after baking, while the specific weight of gluten-free bread has decreased as the proportion of acorn flour has increased. The incorporation of acorn flour in the recipe is found to have a substantial impact on the color of the crumb of the breads. Conversely, the incorporation of potato protein results in an enhancement of the product's nutritional profile. An increase in moisture content and hardness was observed in the bread samples during the storage period. Texture profile analysis indicated that prolonged storage time resulted in a statistically significant increase in bread hardness.

Sensory evaluation showed that the best combination of taste and aroma was achieved with 2.5% acorn flour and 2.5% acorn addition, suggesting this ratio as optimal for gluten-free bread enhancement.