Table 1.
Formulation of the gluten-free dough (GFD) samples and respective codes.
| Ingredients (%) | Control (C) | Acorn 23% (A23%) | Acorn 35% (A35%) |
|---|---|---|---|
| Buckwheat flour | 46.0 | 23.0 | 12.0 |
| Rice flour | 31.0 | 31.0 | 31.0 |
| Potato starch | 23.0 | 23.0 | 23.0 |
| Acorn flour | 0.0 | 23.0 | 35.0 |
| Sunflower oil (in relation to flours) | 5.5 | 5.5 | 5.5 |
| HPMC (in relation to flours) | 4.6 | 4.6 | 4.6 |
| Dried yeast (in relation to flours) | 2.8 | 2.8 | 2.8 |
| Sugar (in relation to flours) | 2.8 | 2.8 | 2.8 |
| Salt (in relation to flours) | 1.8 | 1.8 | 1.8 |
| Water absorption (14% moisture basis) | 65.0 | 63.0 | 62.0 |