Pumpkin processing products contribute to reducing the risk of inflammatory processes of the gastrointestinal tract, and are also recommended for diet therapy in the case of these diseases. The water-absorbing and moisture-retaining capacity of pumpkin seed flour is higher tham wheat flour, so it is needed more water to form elastic dough. It is predicted that the moisture will be well retained, and therefore the gluten subunits will be properly connected to each other and form a strong framework.
