Effects of chestnut powder on bake qualities of bread

The organoleptic scores for bread prepared with mixture powder decreased with the ratio of chestnuts powder increasing.Bread with optimum quality and chestnut flavor has been obtained with addition of 4%～5% of raw chestnut powder or of 5%～6% of cocked chestnut powder respectively.There was no perceptional chestnut flavor in the bread with a ratio of less than 4% of chestnut powder.The volume,color,taste and gas cavity of the bread deteriorated when addition of chestnuts powder more than 6%.Except for interior color of bread,bread prepared mixture powder with cocked chestnuts powder had better quality scores than that with raw chestnuts powder.