Quality Characteristics of Dough and Bread Added With Extruded Chestnut Shell Powder Under Various Conditions
2017
Lee, J.S., Kongju National University, Republic of Korea | Yoon, S.J., Hyejeon College, Republic of Korea | Ryu, G.H., Kongju National University, Republic of Korea
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℃, 130℃, 150℃) 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 less than 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℃ and with moisture content of 25% and 30%. Specific volume was the highest at a control of 3.74±0.08 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±14.52 g was similar to that of the bread with extruded chestnut shell at a temperature of 150℃ and moisture content of 25% for 113.33±6.17 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°C and moisture content at 25%, and melt temperature at 130°C and moisture content at 30%.
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