Abstract
Rheological and bread-making properties of blends containing 0-25% defatted flours from ungerminated and germinated fluted pumpkin (Telfairia occidentalis Hook) seed substituted wheat flour blends were investigated. Dough rheology was studied using a Chopin alveograph, while bread loaves were prepared from the blends using the straight-dough procedure and evaluated for loaf weight, loaf volume, loaf height and sensory characteristics. Up to 10% substitution of wheat flour with ungerminated pumpkin flour produced bread with acceptable crust and crumb color and crumb texture. Loaf height and volume, however, decreased significantly (p < 0.05) when the pumpkin flour level in the bread increased beyond 5%. Germination had no effect on dough extensibility, hot increased resistance to extension and mechanical work for dough deformation. Addition of flour from germinated pumpkin seeds to wheat flour had a detrimental effect on loaf volume, bread color and texture.
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Giami, S.Y. Effect of germination on bread-making properties of wheat-fluted pumpkin (Telfairia occidentalis) seed flour blends. Plant Foods Hum Nutr 58, 1–9 (2003). https://doi.org/10.1023/B:QUAL.0000040314.25512.8e
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DOI: https://doi.org/10.1023/B:QUAL.0000040314.25512.8e