Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat Bread
The increasing interest in fibre-enriched and functional bakery products has led to the exploration of novel plant-based ingredients with both technological functionality and consumer acceptance. This study evaluates the effects of incorporating flours derived from apple (<i>Malus domestica<...
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MDPI AG
2025-07-01
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| author | Fryderyk Sikora Ireneusz Ochmian Magdalena Sobolewska Robert Iwański |
| author_facet | Fryderyk Sikora Ireneusz Ochmian Magdalena Sobolewska Robert Iwański |
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| description | The increasing interest in fibre-enriched and functional bakery products has led to the exploration of novel plant-based ingredients with both technological functionality and consumer acceptance. This study evaluates the effects of incorporating flours derived from apple (<i>Malus domestica</i> cv. Oberländer Himbeerapfel), sweet chestnut (<i>Castanea sativa</i>), horse chestnut (<i>Aesculus hippocastanum</i>), and red, sessile, and pedunculate oak (<i>Quercus rubra</i>, <i>Q. petraea</i>, and <i>Q. robur</i>) into wheat bread at 5%, 10%, and 15% substitution levels. The impact on crumb structure, crust colour, textural parameters (hardness, adhesiveness, springiness), and sensory attributes was assessed. The inclusion of apple and sweet chestnut flours resulted in a softer crumb, lower adhesiveness, and higher sensory scores related to flavour, aroma, and crust appearance. In contrast, higher levels of oak- and horse-chestnut-derived flours increased crumb hardness and reduced overall acceptability due to bitterness or excessive density. Apple flour preserved crumb brightness and contributed to warm tones, while oak flours caused more intense crust darkening. These findings suggest that selected non-traditional flours, especially apple and sweet chestnut, can enhance the sensory and physical properties of wheat bread, supporting the development of fibre-rich, clean-label formulations aligned with consumer trends in sustainable and functional baking. |
| format | Article |
| id | doaj-art-91a983d3b0e64b5fa86ce4db6965168d |
| institution | DOAJ |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-07-01 |
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| spelling | doaj-art-91a983d3b0e64b5fa86ce4db6965168d2025-08-20T02:45:33ZengMDPI AGApplied Sciences2076-34172025-07-011514806710.3390/app15148067Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat BreadFryderyk Sikora0Ireneusz Ochmian1Magdalena Sobolewska2Robert Iwański3Department of Horticulture, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology Szczecin, Słowackiego 17 Street, 71-434 Szczecin, PolandDepartment of Horticulture, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology Szczecin, Słowackiego 17 Street, 71-434 Szczecin, PolandDepartment of Agroengineering, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology in Szczecin, Pope Pawła VI 3 St., 71-459 Szczecin, PolandDepartment of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Pope Pawła VI 3 St., 71-459 Szczecin, PolandThe increasing interest in fibre-enriched and functional bakery products has led to the exploration of novel plant-based ingredients with both technological functionality and consumer acceptance. This study evaluates the effects of incorporating flours derived from apple (<i>Malus domestica</i> cv. Oberländer Himbeerapfel), sweet chestnut (<i>Castanea sativa</i>), horse chestnut (<i>Aesculus hippocastanum</i>), and red, sessile, and pedunculate oak (<i>Quercus rubra</i>, <i>Q. petraea</i>, and <i>Q. robur</i>) into wheat bread at 5%, 10%, and 15% substitution levels. The impact on crumb structure, crust colour, textural parameters (hardness, adhesiveness, springiness), and sensory attributes was assessed. The inclusion of apple and sweet chestnut flours resulted in a softer crumb, lower adhesiveness, and higher sensory scores related to flavour, aroma, and crust appearance. In contrast, higher levels of oak- and horse-chestnut-derived flours increased crumb hardness and reduced overall acceptability due to bitterness or excessive density. Apple flour preserved crumb brightness and contributed to warm tones, while oak flours caused more intense crust darkening. These findings suggest that selected non-traditional flours, especially apple and sweet chestnut, can enhance the sensory and physical properties of wheat bread, supporting the development of fibre-rich, clean-label formulations aligned with consumer trends in sustainable and functional baking.https://www.mdpi.com/2076-3417/15/14/8067alternative floursacorn supplementationsweet chestnut powderapple flourcrumb textureconsumer acceptance |
| spellingShingle | Fryderyk Sikora Ireneusz Ochmian Magdalena Sobolewska Robert Iwański Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat Bread Applied Sciences alternative flours acorn supplementation sweet chestnut powder apple flour crumb texture consumer acceptance |
| title | Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat Bread |
| title_full | Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat Bread |
| title_fullStr | Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat Bread |
| title_full_unstemmed | Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat Bread |
| title_short | Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat Bread |
| title_sort | effect of apple chestnut and acorn flours on the technological and sensory properties of wheat bread |
| topic | alternative flours acorn supplementation sweet chestnut powder apple flour crumb texture consumer acceptance |
| url | https://www.mdpi.com/2076-3417/15/14/8067 |
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