Use of pumpkin seed flour in preparation of bakery products

IF 0.7 Q4 FOOD SCIENCE & TECHNOLOGY Ukrainian Food Journal Pub Date : 2022-03-01 DOI:10.24263/2304-974x-2022-11-1-10
A. Shevchenko, V. Drobot, O. Galenko
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引用次数: 1

Abstract

Introduction. The aim of the study was to determine the effect of pumpkin seed flour on the technological indicators of bakery products. Materials and methods. The flour from seeds of the large-fruited, hard-skinned variety “Pink Banana” pumpkin was used in the study. Microbiological processes in the dough were characterized by the gas-forming ability of the dough and the dynamics of gas formation. Biochemical processes in the dough were investigated by kinetics of sugars in the dough. Indicators of the quality of finished products were also studied. Results and discussion. “Pink Banana” pumpkin seed flour contains 3.8 times more protein and 3.5 times more fiber than wheat flour. The particle size of pumpkin seed flour is much larger than wheat wholemeal flour, so its application should affect the structural and mechanical properties of dough semi-finished products and finished bakery products. The water absorption capacity of pumpkin seed flour exceeds the corresponding value for wheat flour by 1.5 times. With an increase in the dosage of this additive the gas-forming capacity of the dough for bakery products decreased by 1.9–7.4% compared to the control sample without pumpkin seed flour and the amount of formed sugars decreased by 7.6–16.2%, but the amount of fermented sugars increased by 16.9–20.3%. The acidity of the crumb of products increased slightly, its specific volume decreased by 3.6–38.4% and porosity – by 1.4–4.1%. In finished bakery products, the protein content increased by 13.9–55.5% depending on the dosage of pumpkin seed flour, fiber content – by 12.07–48.7%, which indicates the ability of this raw material to significantly increase the nutritional value of products when it is included in the recipe. Conclusions. Replacing part of wheat flour in the recipes of bakery products by pumpkin seed flour can increase
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南瓜籽粉在烘焙产品制备中的应用
介绍。本研究的目的是确定南瓜籽粉对烘焙产品技术指标的影响。材料和方法。研究中使用的面粉来自大果实、硬皮品种“粉红香蕉”南瓜的种子。用面团的成气能力和成气动力学来表征面团中的微生物过程。通过面团中糖的动力学研究了面团中的生化过程。并对成品质量指标进行了研究。结果和讨论。“粉香蕉”南瓜籽粉的蛋白质含量是小麦粉的3.8倍,纤维含量是3.5倍。南瓜籽粉的粒度比小麦全麦粉大得多,因此它的应用会影响面团半成品和烘焙成品的结构和力学性能。南瓜籽粉的吸水能力是小麦粉的1.5倍。随着南瓜籽粉添加量的增加,面团的成气能力比不添加南瓜籽粉的对照样品下降了1.9 ~ 7.4%,形成糖的量减少了7.6 ~ 16.2%,但发酵糖的量增加了16.9 ~ 20.3%。产品颗粒的酸度略有增加,比体积下降3.6 ~ 38.4%,孔隙率下降1.4 ~ 4.1%。在烘焙成品中,根据南瓜籽粉的添加量,蛋白质含量可提高13.9-55.5%,纤维含量可提高12.07-48.7%,说明南瓜籽粉加入配方后,可显著提高产品的营养价值。结论。用南瓜粉代替烘焙食品配方中的部分小麦粉可以增加用量
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来源期刊
Ukrainian Food Journal
Ukrainian Food Journal FOOD SCIENCE & TECHNOLOGY-
CiteScore
1.40
自引率
20.00%
发文量
15
审稿时长
10 weeks
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