Home > I European Congress on Chestnut – Castanea 2009 > CHARACTERIZATION OF BAKING PROPERTIES OF CHESTNUT DOUGH

Articles

CHARACTERIZATION OF BAKING PROPERTIES OF CHESTNUT DOUGH

Article number

866_83

Pages

619 – 626

Language

English

Abstract

The rheological behaviour of chestnut flour doughs was studied on function of water content and temperature using a Mixolab^® apparatus by means of curves that relate torque (Nm) and time (min). Systems with water absorption between 30 and 50% were studied in order to ensure the complete hydration of all the components of chestnut flour.
Cycles of heating-cooling, in the range of temperatures of 30 to 90°C, were analysed by means of Mixolab^® curves to obtain different properties of the chestnut flour such as speed of the weakening of the protein network due to the heating (α); gelatinization rate (β); and the enzymatic degradation speed (γ). The results showed an increase in the torque with the increase of the water content and with the temperature increase.
From the obtained results the influence of the water content and temperature on the gelatinization process of the starch was analysed.

Publication

I European Congress on Chestnut – Castanea 2009

Authors

F. Chenlo, R. Moreira, M.D. Torres

Keywords

gelatinization, gluten free flour, Mixolab^®, mixing, rheology, torque, water absorption

Full text

https://doi.org/10.17660/ActaHortic.2010.866.83

Online Articles (95)

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A. Castellini | A. Palmieri | C. Pirazzoli

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S. Bratanova-Doncheva | N. Chipev | V. Dimitrova

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B.M. Lushaj | V. Tabaku

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I.R. Donis González | D.W. Fulbright | E.T. Ryser | D. Guyer

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V. Uylaser | B.K. Incedayı | C. Mert | A. Soylu

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P. Correia | M.L. Beirão-da-Costa

79. THERMAL PROCESSES IN THE CANDY PROCESS OF CHESTNUT

L. Comba | P. Gay | P. Piccarolo | D. Ricauda Aimonino

80. INFLUENCE OF SELECTED FACTORS ON EFFICIENCY AND EFFECTIVENESS OF A PEELING MACHINE FOR CHESTNUT

D. Guyer | J. Xing | D.W. Fulbright | M. Mandujano

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S. Baldini | F. Di Fulvio | D. Liberati

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M.C. De Vasconcelos | R. Bennett | E. Rosa | J.V. Ferreira-Cardoso | F. Nunes

83. CHARACTERIZATION OF BAKING PROPERTIES OF CHESTNUT DOUGH

F. Chenlo | R. Moreira | M.D. Torres

84. THEORETICAL DETERMINATION OF SORPTION ISOTHERMS APPLIED TO PROCESS CHESTNUT WITH OSMOTIC PRE-TREATMENTS BASED ON ITS CHEMICAL COMPOSITION

F. Chenlo | R. Moreira | M.D. Torres

85. INFLUENCE OF DRYING TEMPERATURE ON DRYING KINETICS AND PHYSICO-CHEMICAL PROPERTIES OF TWO CHESTNUT VARIETIES (CASTAENEA SATIVA MILL.)

86. CAPACITY OF EXTRACTS OF CASTANEA SATIVA MILL. FOR REMOVAL OF ORGANIC, HYDROPHILIC RADICALS

87. EVALUATION OF THE EFFECTS OF ROASTING ON CHESTNUT FLOUR

N. Andreoni

88. CHESTNUTS, A “COMFORT” HEALTHY FOOD?

89. PROXIMATE CONTENT AND STARCH GRANULE STRUCTURE IN RAW AND BOILED CHESTNUTS WITH DIFFERENT APTITUDE TO CANDYING

C. Mert

90. PRESERVATION OF CHESTNUT (CASTANEA SATIVA MILL.) GENETIC RESOURCES AND ADAPTIVE POTENTIAL IN RELATION TO ENVIRONMENTAL CHANGES

M. Lauteri | M.C. Monteverdi | G. Scarascia-Mugnozza

91. QUALITY WOOD PRODUCTION FROM CHESTNUT (CASTANEA SATIVA MILL.) COPPICE FORESTS – COMPARISON BETWEEN DIFFERENT SILVICULTURAL APPROACHES

92. PROBLEMS AND PROSPECTS OF THE CHESTNUT TIMBER CHAIN IN TUSCANY

C. Becagli | E. Amorini | R. Fratini | M.C. Manetti | E. Marone

93. RESULTS OF EXPERIMENTS ON CHESTNUT CULTIVARS FOR WOOD PRODUCTION

A. Tani | A. Maltoni | B. Mariotti

94. ABOVEGROUND PRODUCTION AND C FLUX IN THREE CHESTNUT HIGH FOREST STANDS IN NORTHERN PORTUGAL

M.S. Patrício | M.J. Fernandes | E. Pereira | D. Lopes

95. GROWTH AND BIOMASS OF TWO-YEAR-OLD SEEDLINGS OF EUROPEAN CHESTNUT DERIVED FROM THE HALF-SIB FAMILIES OF DIFFERENT ORIGIN

M. Bolvanský | D. Tarinová | M. Užík