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32 .   Chestnut flour addition influence on bread quality

Authors: Simona Man, Adriana Păucean, Sevastiţa Muste, Crina Mureşan, Alina-Viorica Frāncu

Volume 18, Issue 2;
Pages: 150-154;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

The goal of this study is the evaluation of enriched bread prepared with an addition of chestnut flour. This paper belongs to a more complex study, which aims obtaining some bread assortments with high nutritional value, and improving their rheological features, by adding chestnut flour that successfully replaces the dyes and flavor substances, used in bakery. The following analysis were performed on bread, in this regard: sensorial, physio-chemical analysis and of rheological tests with 5%, 10% and 15% chestnut flour addition, respectively. Organoleptic analysis showed that the chestnut flour in a 10% led to a bread with the best features of taste, color and odor. Corroborating the results for physico-chemical and organoleptic analysis was chosen as the best option the bread with the mixture of 90:10 mass ratio (white flour: chestnut flour).

Keywords: breast cancer, diet, nutrients, health, fat, weight

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