Issue: Số 9 - Tháng 4 - 2023Hóa học - Công nghệ thực phẩm
78. Impacts of the Partial Replacement of Wheat Flour by Pumpkin on the Production Process of Sweet Bread
Published: July 28, 2026
Abstract
In this study, three different methods, including steaming, crushing and drying methods, are
used to process pumpkins. In the steaming method, pumkins are processed at 100oC for 7 minutes,
then are puréed and added to the production process of pumpkin bread. The study finds out that this
method is the most effective method to make pumpkin bread. To get the best quality, pumpkin
purée is added to wheat flour at the ratio of 30/70 (pumpkin/wheat flour). Bread that is added with
pumpkin purée has higher moisture level and fiber content, compared to the control sample of
bread. As a result, pumpkin purée-added bread is soft with higher value.
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