A study on the production of chestnut powder in the inner layer of the chestnut from its treatment plant (II) - Physicochemical properties and baking properties of recovered chestnut powder -

밤가공공장의 밤껍질에서 밤분말의 생산에 대한 연구(II) - 밤껍질에서 분리회수한 밤분말의 특성과 제빵가능성 -

  • 조숙자 (서원대학교 사범대학 가정교육과) ;
  • 정은희 (서원대학교 사범대학 가정교육과) ;
  • 전병관 (동신대학교 공과대학 환경공학과)
  • Published : 1999.12.01


This study was performed to find out the usefulness of chestnut powder recovered from the inner layer, which used to be discarded. After the Physicochemical properties of the chestnut powder were examined, breads were prepared with 10-50% of chestnut Powder and the sensory quality was compared by QDA. Bread could be made even using up to 50% of chestnut powder, and in 20-30% of chestnut powder, the sensory quality was acceptable enough compared with wheat bread. Even though the low purity of the chestnut powder affected the flavor and color, the breads contained it were generally acceptable. Therefore, the chestnut powder recovered from the inner layer can be used as the effective food resource as itself, and with the higher purification to remove inner layer, it can be applied to more diverse food.