KMID : 1024420170210040351
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Food Engineering Progress 2017 Volume.21 No. 4 p.351 ~ p.359
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Quality Characteristics of Dough and Bread Added With Extruded Chestnut Shell Powder Under Various Conditions
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Lee Jeong-Sug
Yoon Seong-Jun Ryu Gi-Hyung
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Abstract
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This study investigates the quality characteristics of dough and bread added with 6% chestnut shell powder and extruded chestnut shell powder at various conditions. As extrusion process variables, melt temperature (110¡ÆC, 130¡ÆC, 150¡ÆC) and moisture (25% and 30%) were controlled. Total dietary fiber content was slightly increased in extruded chestnut shell powder group. In the farinogram, absorption was significantly increased in the group of 25% moisture content and 30% moisture content (p<0.05). After 2 hours and 3 hours, the leavening heights of dough for control showed a similar tendency to that of dough with extruded chestnut shell at a melt temperature 150¡ÆC and with moisture content of 25% and 30%. Specific volume was the highest at a control of 3.74¡¾0.08 cc/g and extruded chestnut shell powder group was slightly higher than the chestnut shell powder group. Firmness after 1 day on control of 107.42¡¾14.52 g was similar to that of the bread with extruded chestnut shell at a temperature of 150¡ÆC and moisture content of 25% for 113.33¡¾6.17 g. In conclusion, the extrusion-cooking of chestnut shell powder improved the quality characteristics of dough and bread. The optimum combinations of conditions in tested range were melt temperature at 150¡ÆC and moisture content at 25%, and melt temperature at 130¡ÆC and moisture content at 30%.
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KEYWORD
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extruded chestnut shell powder, extrusion conditions, quality characteristics, dough, bread
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