{"id":237164,"date":"2026-05-11T10:55:14","date_gmt":"2026-05-11T08:55:14","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/farina-di-ghiande-impiego-come-ingrediente-nei-prodotti-da-forno\/"},"modified":"2026-05-11T11:00:01","modified_gmt":"2026-05-11T09:00:01","slug":"acorn-flour-use-as-an-ingredient-in-baked-goods","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/macchine-alimentari-en\/acorn-flour-use-as-an-ingredient-in-baked-goods\/","title":{"rendered":"Acorn flour: use as an ingredient in baked goods"},"content":{"rendered":"\n<p>Acorns <strong><\/strong>from various <em>Quercus<\/em> species are an accessible, readily available and nutritious resource, consisting primarily of <strong>complex carbohydrates<\/strong> and offering a <strong>good content of fibre<\/strong> and <strong>bioactive compounds<\/strong>. These fruits can be consumed as they are or, after grinding, used as food ingredients.<\/p>\n\n\n\n<p>The aim of a <strong>recent study<\/strong> 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 <strong>focaccia<\/strong>, replacing 15% and 30% of the wheat flour with acorn flour. <\/p>\n\n\n\n<p>The <strong>results<\/strong> show a significant <strong>increase in fibre content<\/strong>, enabling the claim \u2018source of fibre\u2019 to be used for the 30% formulation.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/www.tecnichenuove.com\/riviste\/macchine-alimentari\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\">  <strong>Subscribe to Macchine Alimentari to continue reading<\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>The use of acorn flour in the production of baked goods is a promising strategy for promoting the value of this ancient ingredient, combining tradition, innovation and sustainability<\/p>\n","protected":false},"author":3836,"featured_media":237162,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20568,20657,20580],"tags":[21715,21121,21714,21119],"tipologia":[],"coauthors":[20682],"class_list":["post-237164","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-additives-ingredients","category-macchine-alimentari-en","category-scientific-studies","tag-acorn-flour","tag-baked-goods","tag-farina-di-ghiande","tag-prodotti-da-forno"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Acorn flour: use as an ingredient in baked goods - Alimentibevande.it<\/title>\n<meta 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