Physical and sensory qualities of composite wheat-pumpkin flour bread with addition of hydrocolloids

Abstract

© All Rights Reserved. Effects of pumpkin flour and hydrocolloids addition on the qualities of bread were investigated. Bead produced from wheat flour partially substituted with pumpkin flour at levels of 10-40% were evaluated for their physical and sensory qualities. When the level of pumpkin flour increased, specific loaf volume decreased but crumb hardness and yellowness of bread increased. Based on the sensory results, the formulation of 80:20 ratio of wheat flour to pumpkin flour was selected for further improvement. Hydrocolloids, i.e. pregelatinized tapioca starch, carboxymethylcellulose, xanthan gum, and guar gum (0.5-3.0%, w/w flour basis) were added to the bread formulation to provide a gluten-like property. The composite bread with 0.5% guar gum was superior in specific volume and bread texture as well as sensory qualities. Although the developed bread had lower overall acceptability than the control wheat bread, it contributed a good nutritive values as high in ash, fiber, and β-carotene contents.