Abstract
The rheological behaviour of chestnut flour doughs was studied on function of water content and temperature using a Mixolab ® apparatus by means of curves that relate torque (Nm) and time (min). Systems with water absorption between 30 and 50% were studied in order to ensure the complete hydration of all the components of chestnut flour. Cycles of heating-cooling, in the range of temperatures of 30 to 90°C, were analysed by means of Mixolab ® curves to obtain different properties of the chestnut flour such as speed of the weakening of the protein network due to the heating (α); gelatinization rate (β); and the enzymatic degradation speed (y). The results showed an increase in the torque with the increase of the water content and with the temperature increase. From the obtained results the influence of the water content and temperature on the gelatinization process of the starch was analysed.
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