<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The study of alternative food sources or ingredients that can partially replace or enrich today’s food is a perspective direction. The possibility of using horse chestnut (Aesculus hippocastanum) and chestnut (Castanea sativa) fruits in the baking industry as an admixture to wheat flour has been determined. The addition of flours from these fruits at a level of 10% increases the number of minerals in the flour mixture and also enriches the mixture in saponins, coumarins, and tannins. However, it is necessary to remove excess saponins from horse chestnut. The amylograph has shown that flour from horse chestnut fruit has optimal parameters for baking mixed bread. Farinograph tests showed that a 10% addition of ground horse chestnut to wheat flour had the best baking properties. Mixtures with 10 and 15% chestnut addition showed the best baking characteristic.</p>
</abstract>

The study of alternative food sources or ingredients that can partially replace or enrich today’s food is a perspective direction. The possibility of using horse chestnut (Aesculus hippocastanum) and chestnut (Castanea sativa) fruits in the baking industry as an admixture to wheat flour has been determined. The addition of flours from these fruits at a level of 10% increases the number of minerals in the flour mixture and also enriches the mixture in saponins, coumarins, and tannins. However, it is necessary to remove excess saponins from horse chestnut. The amylograph has shown that flour from horse chestnut fruit has optimal parameters for baking mixed bread. Farinograph tests showed that a 10% addition of ground horse chestnut to wheat flour had the best baking properties. Mixtures with 10 and 15% chestnut addition showed the best baking characteristic.

Quality and Technological Properties of Flour with the Addition of <italic>Aesculus Hippocastanum</italic> and <italic>Castanea Sativa</italic>

West Pomeranian University of Technology Szczecin

Department of Agroengineering, Faculty of Environmental Management and Agriculture

West Pomeranian University of Technology in Szczecin

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Quality and Technological Properties of Flour with the Addition of  and 

The study of alternative food sources or ingredients that can partially replace or enrich today’s food is a perspective direction. The possibility of using...

Quality and Technological Properties of Flour with the Addition of Aesculus Hippocastanum and Castanea Sativa

Data publikacji: 09 lip 2022

Zakres stron: 43 - 54

Otrzymano: 03 sty 2022

Przyjęty: 10 kwi 2022

DOI: https://doi.org/10.2478/aucft-2022-0004

Słowa kluczowe
baking characteristic, flour, horse chestnut, sweet chestnut

© 2022 Fryderyk Sikora et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Quality and Technological Properties of Flour with the Addition of Aesculus Hippocastanum and Castanea Sativa

Data publikacji: 09 lip 2022

Zakres stron: 43 - 54

Otrzymano: 03 sty 2022

Przyjęty: 10 kwi 2022

DOI: https://doi.org/10.2478/aucft-2022-0004

Słowa kluczowebaking characteristic, flour, horse chestnut, sweet chestnut

© 2022 Fryderyk Sikora et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Słowa kluczowe
baking characteristic, flour, horse chestnut, sweet chestnut