Effects of the pumpkin seed addition on bread quality of wheat flour with a very good quality for bread making

Abstract

The objective of this study was to evaluate the effect of pumpkin seed flour addition at different levels (0, 5, 10, 15 and 20%) in wheat flour 650 type with a very good quality for bread making in order to improve bread quality. The physical characteristics (loaf volume, porosity, elasticity), mechanical textural parameters (hardness, cohesiveness, adhesiveness, viscosity, elasticity, gumminess, chewiness), crumb color (L, a, b, ΔL, Δa, Δb, ΔE), sensorial characteristics (overall acceptability, general appearance, color, flavor, texture, taste, smell, texture) and microstructure were determined in the control sample (0% pumpkin seed flour addition) and supplemented breads. The results highlight that the bread with 10 % pumpkin seed flour addition was rated the most acceptable from the all attributes evaluated.