Influence of pumpkin flour on sensory and physical-chemical properties of wheat bread

Abstract

Pumpkin processing products are a promising raw material with high content of protein and dietary fiber. With an increase in the percentage of replacement of wheat flour with pumpkin flour, the initial and final acidity increased, which is caused by the higher acidity of the studied raw material. The dimensional stabil-ity of bread almost did not change. The specific volume decreased by 1.8-34.8% and the porosity of bread - by 8.2-26.0% due to the swelling specificity of pumpkin fiber. Taking into account the obtained results, in order to maximize the enrichment of bread with important nutrients, in particular dietary fibers, and in order to obtain high quality bakery products, it is worth replacing no more than 10% of wheat flour with pumpkin flour.