Use of pumpkin seed flour in preparation of bakery products

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dc.contributor.authorShevchenko, Anastasiia
dc.contributor.authorDrobot, Vira
dc.contributor.authorGalenko, Oleg
dc.date.accessioned2022-06-27T06:26:27Z
dc.date.available2022-06-27T06:26:27Z
dc.date.issued2022
dc.description.abstractThe effect of pumpkin seed flour on the technological indicators of bakery products was determined. The particle size of pumpkin seed flour is much larger than wheat wholemeal flour, so its application should affect the structural and mechanical properties of dough semi-finished products and finished bakery products. The water absorption capacity of pumpkin seed flour exceeds the corresponding value for wheat flour. The gas-forming capacity of the dough for bakery products decreased. The amount of formed sugars decreased, but the amount of fermented sugars increased. The acidity of the crumb of products increased slightly, its specific volume and porosity decreased. In finished bakery products, the protein content increased.uk_UA
dc.identifier.citationShevchenko, A. Use of pumpkin seed flour in preparation of bakery products / A. Shevchenko, V. Drobot, O. Galenko // Ukrainian Food Journal. – Volume 11, Issue 1. – 2022. – P. 90–101uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/37689
dc.language.isoenuk_UA
dc.subjectpumpkinuk_UA
dc.subjectflouruk_UA
dc.subjectbreaduk_UA
dc.subjectdoughuk_UA
dc.subjectgas-forminguk_UA
dc.subjectкафедра технології хлібопекарських і кондитерських виробівuk_UA
dc.subjectкафедра технології м’яса і м’ясних продуктівuk_UA
dc.titleUse of pumpkin seed flour in preparation of bakery productsuk_UA
dc.typeArticleuk_UA

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