Optimization of Gluten-Free Vegan Bread Production Based on Quercus pubescens Acorn Flour

Introduction: Producing gluten-free vegan bread presents significant technological challenges, often resulting in low specific volume, poor crumb elasticity, and limited sensory appeal due to the absence of gluten and animal-derived stabilizers. This research investigates the potential of Quercus pubescens acorn flour – a nutrient-dense, sustainable ingredient rich in fiber and polyphenols – as a functional component to improve the quality of specialized bakery products.

Methods: Response Surface Methodology (RSM) with a two-factor full factorial design was used to optimize the proportions of acorn flour and xanthan gum in a formulation containing chickpea flour and psyllium husks. Bread quality was evaluated by measuring specific volume, CIELAB color, and Texture Profile Analysis (TPA). Digital image analysis objectively quantified crumb porosity and pore size distribution, while sensory acceptability was assessed using a 9-point hedonic scale.

Results: Statistical analysis showed that xanthan gum significantly increased bread volume, elasticity, and porosity (p < 0.05). In contrast, higher concentrations of acorn flour decreased specific volume and crumb brightness (L*) while significantly increasing firmness. No significant interaction was observed between the two factors, indicating independent effects. Multi-criteria optimization using the desirability function identified an optimal formulation with 47.1% acorn flour and 1.47% xanthan gum.

Conclusions: The results demonstrate that Quercus pubescens acorn flour is a viable functional ingredient for developing high-quality gluten-free vegan bread. The study shows that simultaneous optimization of multiple quality parameters using RSM is an effective strategy for creating nutritionally improved bakery products that meet consumer expectations for texture and taste.