Effects of acorn flour on the properties of dough and Barbari bread

The numerous health effects of acorn are well documented. Acorn tree is abundant in many parts of Iran and is usually wasted or used as animal feed. With the aim of increasing food application of acorn، in this research، different levels of acorn flour (0، 10، 30، 40 and 50%، w/w، flour basis) were replaced with wheat flour in the production of Barbari bread. The farinograph results showed that with increasing the level of acorn flour، water absorption of the dough and dough softening decreased while dough stability time increased. Increasing the oat flour level reduced dough and bread final volume، increased the density، darkness and hardness of the bread. Determination of the crust color and crumb texture during three days of bread storage showed that the staling of the bread increased as the level of acorn flour increased. Inclusion of more than 30% acorn flour had negative effects on sensory characteristics of the bread. In total، to produce acorn Barbari bread، inclusion of less than 30% acorn flour is suggested.