| With instrument HPLC, DSC, RVA, XRD etc. and ordinary physicochemical analytical methods, Liuyang TieLiTou Chestnut (Castanea Mollissima Blume) was used to study the nutrition of fresh Chestnut, the main components, physical characteristics (relative density , whiteness , crystalline pattern and glass transition temperature ) of Chestnut starch, Chestnut starch paste properties (RVA viscosity curve, influence of usual food additive to Chestnut starch paste, freeze-thaw stability, transparency, retrogradation property, ratio of enzymatic hydrolyzation, retrogradation value), the amylose and amylopectin content of Chestnut starch. In addition, the influence of Chestnut starch on dough farinose properties , rheological properties and bread qualities were studied. Finally, the application of Chestnut powder to bread flour, glutinous rice powder and steamed bread flour were studied, which was made from fresh Chestnut. The main results were as follows:1. The relative density of Chestnut starch was lower than corn starch and potato starch, while the whiteness of Chestnut starch lied between the two. The crystalline pattern of Chestnut starch was C and the glass transition temperature was 147.7C. The subsidence speed of Chestnut starch was slow in distilled water but fast in pH=4 condition, acid had great influence on the subsidence speed of Chestnut starch.2. The RVA viscosity curve of Chestnut starch showed that: the peak viscosity of Chestnut starch was between corn starch and potato starch, the pasting temperature of Chestnut starch was 75.9C. The peak viscosity breakdown and final viscosity increased with the increase of Chestnut starch density. With the increase of sodium chloride density, the peak viscosity, final viscosity, breakdown and setback of Chestnut starch decreased . The peak viscosity, final viscosity, breakdown and setback of Chestnut starch increased when added sucrose. The peak viscosity increased with the increase of pH value, but the pasting temperature did not has much change. The peak viscosity, setback and final viscosity of Chestnut starch decreased while its breakdown increased when added alum.3. The separating water rate of Chestnut starch paste freeze-thaw one time was 37%, which was better than corn starch paste and potato starch paste in freeze-thaw stability.The transparency, ratio of enzymatic hydrolyzation, retrogradation property and retrogradation value of Chestnut starch paste were between corn starch paste and potato starch paste. The amylose and amylopectin content of Chestnut starch were 18% and 82% with comparison color method, which was different from past results.4. The stability time of dough lengthened and falling number decreased when added Chestnut starch (with 15% dose). Bread added Chestnut starch was better in inner color, taste and texture; equal in surface color, appearance shape, baking eveness and flavor; but worse in volume, surface texture, granule and air hole than CK.5.The content of fresh Chestnut per 100 g was 49.2 g water, 6.2 g protein, 1.4 g fat, 39.1 g starch, 2.2 g fiber, 1.97 g reducing sugars, 9.6 g total soluble saccharidase, 1.0 g ashes, 42.7 mg Ca, 30 mg Vc, 63.4 mg P. There were 17 kinds of amino acids in Chestnut protein, of which contained 7 kinds of essential amino acids.6. 60 seconds was the optimum parameter for peeling Chestnut in boiling water. 70C, 1.5~2h were the optimum parameter for peeling Chestnut by means of heat. Chestnut powder made through process 1 was better in its color, flavor and nutrition than process 2 and 3, but the production efficiency was lower. In practical production process 2 and 3 was better. Bread added Chestnut powder had smaller volume, inside color browning and no chestnut powder flavor, but its inner texture became softer. Chestnut powder could improve the nutrition value of glutinous rice cake and give a special taste to glutinous rice cake. Steamed bread added Chestnut powder had bigger volume, softer texture and special taste.
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