APPLICATIONS OF CHESTNUT FLOUR IN CULINARY PRODUCTS

Abstract

Chestnut flour, obtained from dried fruits of trees of the Castanea genus, is traditionally used in Mediterranean cuisine, but in recent decades it has attracted increasing interest of the food industry as an alternative raw material for creating products with improved nutraceutical and technological characteristics. This review systematizes data on the chemical composition, functional and technological properties, and culinary potential of chestnut flour. The features of its influence on the rheology of test systems, the quality of bakery, pasta, and confectionery products, as well as the prospects for its use in gluten-free and functional nutrition, are analyzed. The main technological limitations (lack of gluten, high hygroscopicity, and oxidative instability of polyphenols) and strategies for overcoming them are considered.