Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread

Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread

The impact of yellow pumpkin powder (YP) substitution (5, 10, and 15%) on wheat flour's physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the nutritional, organoleptic properties and bioactivity of the composite pan and pita bread were evaluated. An improved wa...

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Veröffentlicht in:Saudi journal of biological sciences 2022-05, Vol.29 (5), p.3432-3439
1. Verfasser: Aljahani, Amani H.
Format: Artikel
Sprache:eng
Schlagworte:
Antioxidant
Bread
Organoleptic
Original
Rheological
Yellow pumpkin
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Zusammenfassung:The impact of yellow pumpkin powder (YP) substitution (5, 10, and 15%) on wheat flour's physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the nutritional, organoleptic properties and bioactivity of the composite pan and pita bread were evaluated. An improved water holding capacity was noticed for the blended flour than for control. The pasting parameters were declined significantly (p 
ISSN:1319-562X
2213-7106
DOI:10.1016/j.sjbs.2022.02.040