The Study On Preparation And Properties Of Chestnut Powder And Its Application

The ways and conditions of preparing chestnut powder processing have been firstly studiedusing Jiangsu Xinyi chestnuts as raw material and the effects of drying conditions on the quality ofchestnut slices have been specially investigated.The chestnut powder was then been mixed with flour in variant ratios to form mixtures whichwas used to preparing dough. The properties of prepared dough such as frignographing qualities ,tension qualities, protein contents, yields of gluten have been systematically investigated.Together with referring to baking qualities of the mixture , an optimum ratio of chestnut powderin the mixture has finally been selected. The results of the experiments showed that using a color protecting solution of ascorbicacid of 0.7%,citritic acid of0.7%,phytic acid of 0.1%,sodium chloride of 1%, raw or cockedchestnuts powders with good quality , and whose grain size is smaller than the size of 80 meshscreen could be produced.It was found that cocked chestnuts powder has a higher water absorbing ability, while the oilabsorbing ability, forming quality and form stability of raw chestnut powder were superior tothose of cocked chestnuts powder. The rheology study of the mixed powder of chestnut andflour indicated that the flour quality, tension quality varied significantly with the increase of theratio of chestnuts in the mixture, with a trend of weakening in the qualities. The rheologicproperties of the douph deteriorated rapidly when the ratio of chestnuts in the mixture increased tomore than 8%. The 5%~6% adding ratio range of the chestnut powder in the mixture gave arelative good handling quality, and with the cocked powder has a better effect than raw chestnutpowder. The organoleptic scores for bread prepared with mixture powder decreased with the ratio ofchestnuts powder increasing. Bread with optimum quality and chestnut flavor has been obtainedwith addition of 4%~5% of raw chestnut powder or of 5%~6% of cocked chestnut powderrespectively. There was no perceptional chestnut flavor in the bread with a ratio of less than 4% ofchestnut powder. The volume, color, taste and gas cavity of the bread deteriorated when additionof chestnuts powder more than 6%. Except for interior color of bread, bread prepared mixturepowder with cocked chestnuts powder had better quality scores than that with raw chestnutspowder.