Acorn Flour as A Functional Ingredient: Impacts on Health and Baking Properties in Wheat - Based Products

Abstract This study examines the potential of acorn flour derived from three different oak species - pedunculate oak, sessile oak, and red oak - as a partial substitute for wheat flour in bread making, aiming to leverage the underutilized acorn as a sustainable and health-promoting food resource. Various proportions (5%, 10%, and 15%) of acorn flour were incorporated into wheat flour, and the effects on bread quality, nutritional enhancement, and consumer acceptability were systematically evaluated. Results indicate that acorn flour significantly enriches the bread with essential minerals like potassium and calcium while also introducing beneficial phenolic compounds, enhancing antioxidant properties without compromising the sensory attributes of the bread. The study confirms that up to 15% substitution of wheat flour with acorn flour from red oak in particular does not detrimentally affect the bread's structural integrity and is well-received by consumers, suggesting its feasibility for commercial baking. The conclusions underscore acorn flour's potential as a functional ingredient that not only enhances bread's nutritional profile but also contributes to food sustainability.