This study investigates the quality characteristics of dough and bread added with 6% chestnut shell powder and extruded chestnut shell powder at various conditions. As extrusion process variables, melt temperature (110°C, 130°C, 150°C) and moisture (25% and 30%) were controlled. Total dietary fiber content was slightly increased in extruded chestnut shell powder group. In the farinogram, absorption was significantly increased in the group of 25% moisture content and 30% moisture content (p<0.05). After 2 hours and 3 hours, the leavening heights of dough for control showed a similar tendency to that of dough with extruded chestnut shell at a melt temperature 150°C and with moisture content of 25% and 30%. Specific volume was the highest at a control of 3.74±0.08 cc/g and extruded chestnut shell powder group was slightly higher than the chestnut shell powder group. Firmness after 1 day on control of 107.42±14.52 g was similar to that of the bread with extruded chestnut shell at a temperature of 150°C and moisture content of 25% for 113.33±6.17 g. In conclusion, the extrusion-cooking of chestnut shell powder improved the quality characteristics of dough and bread. The optimum combinations of conditions in tested range were melt temperature at 150°C and moisture content at 25%, and melt temperature at 130°C and moisture content at 30%.

• 이정숙(공주대학교 식품공학과, Department of Food Science and Technology, Kongju National University) | Jeong Sug Lee
• 윤성준(혜전대학교 제과제빵과, Department of Baking Science and Technology, Hyejeon College) | Seong Jun Yoon
• 류기형(공주대학교 식품공학과, Department of Food Science and Technology, Kongju National University) | Gi-Hyung Ryu Corresponding author