Investigation the effect of pumpkin (Cucurbita pepo) puree on sourdough toast bread properties

Document Type : Research Article

Authors

1 M.Sc. Student, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources

2 Assistant Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources

Abstract

In this project, the effect of 10, 20 and 30% pumpkin (Cucurbita pepo) puree on firmness, specific volume, porosity, total acceptance and microbial contamination of sourdough toast bread (containing 25% sourdough of whole wheat flour prepared under controlled fermentation) during 4 days after baking, were investigated. Results showed that with increasing pumpkin puree, the amount of porosity was increased significantly (p≤0.05) in comparison to control sample. Furthermore, sample containing 20% pumpkin puree had the lowest amount of firmness and microbial contamination and also the highest amount of specific volume and total acceptance, in comparison to other treatments. 96 h after baking, the effect of pumpkin puree on toast bread properties in comparison to sample prepared from sourdough controlled fermentation was also significant and mentioned sample (after control sample) had the highest amount of firmness and the lowest amount of specific volume.

Keywords

Main Subjects


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