Vol. 7, Issue 4 (2019)
Study on the impact of pumpkin seed flour on whole wheat bread characteristics
Author(s): Jeevitha GR and Dr. S Bhuvana
Abstract: Whole wheat bread is increasingly consumed around the globe in the recent decades. Although it remains to be healthy alternative than the bread made with all-purpose flour, consumers have to compromise the bread characteristics. Pumpkin seeds rich in protein content can be used to improve the protein of wheat bread and modify the bread properties. Very few researches have been done on the incorporation of pumpkin seed flour in whole wheat bread. Hence, the present study focuses on the effect of the pumpkin seeds on whole wheat bread characteristics. Physical and sensory properties revealed that replacement of pumpkin seed flour at 5%, 10% and 15% to the whole wheat flour improved the bread properties. The study showed high values of loaf volume (485 ml), specific volume (1.9 ml/g) and less baking loss (7.42%) at 15% pumpkin seed flour addition. Proximate composition of bread samples showed high crude protein (12.22%) at 15% addition of pumpkin seed flour to the wheat bread. However, whole wheat bread made of 10% pumpkin seed flour had higher acceptability than the control and other bread formulations.
Pages: 273-277 | 726 Views 200 Downloads
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How to cite this article:
Jeevitha GR, Dr. S Bhuvana. Study on the impact of pumpkin seed flour on whole wheat bread characteristics. Int J Chem Stud 2019;7(4):273-277.
