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Title: Use of pumpkin seed flour in preparation of bakery products
Authors: Shevchenko, Anastasiia
Drobot, Vira
Galenko, Oleg
Keywords: pumpkin
кафедра технології хлібопекарських і кондитерських виробів
кафедра технології м’яса і м’ясних продуктів
Issue Date: 2022
Citation: Shevchenko, 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. 90–101
Abstract: The 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.
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