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KMID : 1024420110150010015
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Food Engineering Progress
2011 Volume.15 No. 1 p.15 ~ p.21
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Effect of Chestnut Flour on the Rheology of Dough and Processing Adaptability of White Pan Bread
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Oh Chul-Hwan
Kim Yong-Moon
Han Min-Su
Oh Nam-Soon
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Abstract
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The effects of replacement of wheat flour with 10, 20, and 30% chestnut flour on the bread-making properties and quality characteristics of bread were evaluated. Among the physical characteristics of the dough, the development time in the farinogram decreased with increasing amounts of chestnut flour, and the dough stability and durability were reduced. In the amylogram, there was a slight increase in the gelatinization starting temperature when compared to the control flour, but the maximum viscosity gradually decreased in response to increasing amounts of chestnut flour. The expansion ratio did not increase in the dough containing 20 or 30% chestnut flour. Moreover, the loaf volume and specific volume of bread containing 20 and 30% chestnut flour were smaller than those of the control and the 10% treatment. The hardness of bread containing 10% chestnut flour(700 g/cm2) was lower than that of the other treatments(1413-1,627 g/cm2). Furthermore, bread containing 10% chestnut flour had denser porous structures than the other treatments. The sensory evaluation tests revealed that the 10% treatment had higher sensory scores for the internal and external qualities of bread than the other treatments.
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KEYWORD
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chestnut, bread, dough rheology, farinogram, sensory evaluation
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