Use of pumpkin flour in bread

Abstract

The effect of partial replacement of 5 and 10 % of wheat flour with pumpkin flour on dough rheology (with the mixolab equipment in farinograph simulator and standard mode) and in the quality of the soft crust bread to which the moisture content, height, diameter, specific volume and sensory characteristics (external and internal appearance, smell, flavor and overall quality) were determined. With the increase in the level of substitution, the absorption of farinographic water increased significantly but was not reflected in the baking absorption. The development time increased and the stability of the curve decreased. The dough with the pumpkin had greater degradation due to the effect of alpha amylase, less gel consistency at the beginning of gelatinization, during heating, mixing and finally provided less retrogradation. A notable affectation of the physical and sensory attributes of the breads was observed with the increase in the substitution level; breads with 10 % pumpkin flour were rejected. A population tasting was carried out with 100 consumers with the breads with the best results (5 %) to evaluate their degree of acceptance that reached the like category, on the liking level scale used.