Acorn Flour and Bread-Making Application: Technological and Chemical Insights

Acorn is a forgotten, nutritious, and sustainable food material that enriches proteins, unsaturated fatty acids, minerals, vitamins, and biochemical compounds. In the past two decades, its benefits to living beings and the environment have been readvocated by most scientists and industries. This study investigated the potential application of acorn flour derived from Quercus robur species in soft wheat bread production and characterized flour functionality and bread physicochemical properties. Acorn flour has a higher water and oil-holding capacity than wheat flour, lower pasting ability, and allows gluten network development at ≤20% substitution. Acorn substitution (≤20%) reduced specific volume and increased moisture and hardness, while positively increasing the free phenolic content and some volatile compounds, which can contribute to a diverse aroma profile of bread products. This outcome provides a promising research base for industries to develop healthy and sustainable food products. For further study, the sensory acceptability of acorn-included soft wheat bread should be investigated to address consumers’ perceptions and potential markets.