Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making

- Evaluation of wheat bread supplemented with different contents of chestnut flour.
- Higher amount of volatiles for bread supplemented with chestnut flour.
- Lowest hardness value for breads supplemented with 20 g/100 g chestnut flour.
- Darker colour for bread crumb and crust at increasing content of chestnut flour.
- Lower volume at increasing content of chestnut flour.

In this study, wheat breads supplemented with different contents of chestnut flour (wheat/chestnut flour ratios: 100/0; 80/20; 50/50), were evaluated on the basis of physico-chemical properties (proximate composition, fatty acids, texture, colour, crumb grain, antioxidant capacity, volatile profile). Proximate composition, fatty acids, antioxidant capacity and volatiles for wheat and chestnut flours and their blends in the same proportion were also determined.Antioxidant capacity increased with chestnut flour content in bread, and in accordance with flour values. A richer volatile profile was shown by bread supplemented with this type of flour as well as for flours. In particular, a marked increase was observed in furans, with their toasty and nutty notes, and phenolic compounds, with their woody and smoky notes.A more heterogeneous crumb structure characterized 80/20 breads added of chestnut flour with larger and more asymmetrical cavities as compared to a finer and more homogeneous pore distribution of the other formulated breads. A lower volume, harder and darker crumb was also shown by bread formulated with 50/50 ratio of chestnut flour in comparison with the other formulations probably due to its higher fibre and sugar contents.