Influence of the chestnuts drying temperature on the rheological properties of their doughs

• Published in: Food and bioproducts processing 2013-01, Vol.91 (1), p.7-13
• Main Authors: Moreira, Ramón, Chenlo, Francisco, Torres, María D., Rama, Beatriz
• Format: Article
• Language: English
• Subjects: absorption; Air drying; Castanea; Chestnut; chestnuts; Consistency; Creep-recovery; Density; Dough; Drying; drying temperature; Flour; Foods; Gelatinisation starch; gelatinization; mixing; Mixolab; Rheological properties; starch; Viscoelasticity
• ISSN: 0960-3085; 1744-3571
• DOI: 10.1016/j.fbp.2012.08.004

► Gluten-free chestnut doughs characteristics depend on flour drying temperature (TFD). ► Water absorption of chestnut flour increases with TFD. ► Dough elasticity was improved with TFD above starch gelatinisation temperature (Tg). ► Rheological properties of doughs dried below Tg do not show significant differences. Chestnut flour doughs were prepared using chestnut air-dried at 45, 65, and 85°C with constant load density (8.0±0.6kg/m2). Mixing curves of doughs using Mixolab® device showed that chestnut flour doughs dried at 85°C needed more water absorption to reach the target consistency, (1.1±0.07Nm). Thermorheological properties were evaluated by means of a controlled stress rheometer. All tested doughs showed shear-thinning behaviour in the steady-shear tests (0.001–1s−1). Oscillatory (1–100rads−1 at 0.1% strain), temperature sweep (30–90°C) and creep-recovery (loading 50Pa for 60s) tests showed that flour doughs from chestnuts dried at 85°C provide interesting properties, particularly remarkable elasticity that is associated with starch gelatinisation. Experimental data were described using various rheological models.