A new study carried out at Department of Food Engineering, Middle East Technical University in Turkey has been investigating gluten-free bread formulations using chestnut flour.
They experimented with different ratios of chestnut/rice flour and the addition of xanthan–locust bean gum, xanthan–guar gum blend and the emulsifier DATEM on the properties of bread dough formulations. The best final product was achieved with a chestnut/rice flour ratio of 30/70 with xanthan–guar blend and emulsifier. The quality of breads dropped away from the 30/70 ratio largely due to the more compact texture of the crumb while cracks occurred in the breads with higher ratios of chestnut flour.
Formulating products with chestnut flour could enhance the vitamin B, iron, folate, and dietary fibre content of gluten-free products. Chestnut flour contains high quality proteins with essential amino acids, dietary fibre, and low amount of fat. It also contains vitamin E, vitamin B group, potassium, phosphorous, and magnesium – something that many gluten-free products lack.
Journal of Food Engineering
“Utilization of chestnut flour in gluten-free bread formulations”
Authors: I. Demirkesen, B. Mert, G. Sumnu, S. Sahin
First Published in August 2010
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