The present study investigated the effect of different levels of chestnut flour in formulations of soft wheat fresh pasta. A physicochemical characterization of flours, uncooked and cooked pasta was carried out. Chestnut flour showed higher water absorption properties than soft wheat flour or mix of them. Frozen water of pasta decreased for higher level of chestnut substitution, being instead water activity constant. During cooking chestnut enriched pasta showed higher solid loss for increasing levels of substitution, in relation with the reduction of hardness and deformability. Increasing percentages of chestnut flour were also reflected in a progressive darkening of the final products. Moreover, the increased antioxidant activity observed on enriched pasta, even after cooking, may be related to the high level of antioxidant compounds of chestnut flour. Proton molecular dynamics was also influenced by the formulation, as resulted by the higher protons mobility increasing the level of chestnut flour replacement.

本研究调查了不同水平的栗粉对软质小麦新鲜面食配方的影响。对面粉，未煮熟和煮熟的意大利面进行理化鉴定。栗子粉显示出比软质小麦粉或它们的混合物更高的吸水性能。面食的冷冻水由于栗子替代水平较高而降低，取而代之的是水分活度恒定。在烹饪过程中，富含栗子的面食显示出更高的固相损失，从而增加了替代水平，与降低硬度和变形能力有关。栗粉的百分比增加也反映在最终产品的逐渐变黑中。而且，即使在煮熟后，在丰富的面食上也观察到抗氧化活性增强 可能与栗粉中抗氧化剂含量高有关。质子分子动力学也受制剂的影响，这是由于较高的质子迁移率增加了栗粉替代的水平。