Investigating the Use of Chestnut Shells to Improve Brioche Characteristics

Abstract

To investigate the use of chestnut shell powder, an agricultural industry by-product, as a value-added ingredient for enhancing the nutritional profile of brioche bread, this study examined different factors such as rheological, chemical, volumetric, color properties. The study tested three levels of chestnut shell powder: 5%, 8%, and 10%. A positive correlation between the addition of chestnut shell powder and farinographic characteristics was found. Specifically, the samples containing chestnut shell powder showed higher levels of water absorption (increased by 5-10%), dough expansion time, dough resistance, and farinograph quality number (FQN) compared to the control sample without chestnut shell powder. The extensograph test showed an increase in most of the extensograph characteristics, except for the dough stretchability factor, in the samples containing chestnut shell powder compared to the control sample. In terms of colorimetric properties, the treatment with 10% chestnut shell powder had the lowest lightness score (41.8), while the control sample had the highest score (52.5). The values of redness and yellowness factors were also reported to be the lowest in the control (3.2, 13.9) and the highest in the E3 sample (5.7, 25.2). The chemical test results showed that treatment E3 had the highest values of moisture, ash, fiber, fat, and protein, while the control treatment had the lowest values. Overall, this study suggests that adding chestnut shell powder to brioche bread can enhance its quality and nutritional properties.

Keywords

• ecotype
• chestnut shell
• dough samples
• extensograph test
• farinograph test