Acorns from various Quercus species are an accessible, readily available and nutritious resource, consisting primarily of complex carbohydrates and offering a good content of fibre and bioactive compounds. These fruits can be consumed as they are or, after grinding, used as food ingredients.

The aim of a recent study was to propose the use of acorn flour by incorporating it into traditional Italian bakery products and analysing its nutritional and technological effects. In particular, the study evaluated the use of acorn flour in the preparation of focaccia, replacing 15% and 30% of the wheat flour with acorn flour.

The results show a significant increase in fibre content, enabling the claim ‘source of fibre’ to be used for the 30% formulation.