Rheological Properties of Whole Chestnut Powder-Wheat Flour Doughs
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The whole chestnut powder was produced by different drying methods using defective and secondary products of chestnut processing as the raw materials. The physicochemical properties of the whole chestnut powder and rheological properties of the whole chestnut powder-wheat flour dough were investigated. The results showed that the degree of gelatinization of the obtained whole chestnut powder is over 50%, and the degree of gelatinization of the cooked chestnut powder was as high as 70.69%, whilst the degree of gelatinization of raw chestnut powder was only 3.28%. With an increase in the addition amount of the raw chestnut powder, the water absorption rate and setback value decreased, and the degree of softening increased, which were 50%, 0.65 N·m and 0.81 N·m, respectively when the addition amount was30%. However, the development time, stabilization time, pasting properties, paste stability decrease first and then increased. The water absorption rate increased, but the stabilization time, pasting properties, paste stability, degree of softening, and setback value decreased as the addition amount of cooked chestnut powder increased. The development time showed a slight upward trend with the addition of ZR and SH-20, whilst development time of dough with other gelatinized chestnut powders showed a small increase and then a sharp decrease. Cross-section analysis of doughs indicated that the addition of raw chestnut powder mainly reduced water absorption rate and mixing and gluten indices. The water absorption rate and gluten index were increased after the addition of gelatinized chestnut powder. In short, raw whole chestnut powder and gelatinized whole chestnut powder had different effects on the characteristics of resulting doughs, which will provide a vital theoretical basis for the processing and comprehensive utilization of defective and secondary chestnut products.
