Physicochemical and rheological characterization of pan bread made with pumpkin seed flour
2018
Jardim, F. B. B. | Tomé, P. H. F. | Castilho, E. A. | Damasceno, K. A. | Costa, L. L. | Campagnol, P. C. B. | Silva, V. P.
Several studies have focused on the production of lower cost, more nutritious, and profitable breads. From this perspective, the objective of this study was to characterize pumpkin seed flour (PSF) and evaluate the effects of its addition on the physicochemical and rheological characteristics of pan bread. Three formulations of pan bread were prepared containing 0(T0), 30% shelled PSF (T1), and 30% unshelled PSF (T2). The PSFs and pan breads were subjected to physicochemical and rheological characterization. Rheological analysis showed a reduction in baking potential of the flour blends. On the other hand, the treatment T1 showed higher moisture, total dietary fiber, and carbohydrate levels, whereas T2 showed higher ash,lipids, protein, and caloric value. PSF enriched breads had darker color when compared to the control bread. The treatment T0 presented the highest brightness, T2 had the highest green hue, and T1 showed higher yellow hue. T1 and T2 were significant different from T0 for the parameters firmness, elasticity, and chewiness, while no significant difference was observed for the parameter cohesiveness. Thus, the unshelled PSF has proven to be the most suitable flour to be used along with wheat flour in pan bread making.
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