Development of wheat bread recipe with pumpkin paste

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.274259

Keywords:

pumpkin paste, bread, physical-chemical indicators, sensory indicators

Abstract

The object of this study is the production technology of bread with pumpkin paste. The task to enrich bread with pumpkin paste was resolved.

The influence of different amounts of pumpkin paste on the technological parameters of the quality of wheat bread and culinary quality was investigated. It was established that the addition of pumpkin paste influenced the technological parameters of the quality of bread. Bread baking loss decreased from 10.8 % to 9.9 with the addition of 5 % pumpkin paste. In the variant with 60 % pumpkin paste, the bread baking loss was 3.8 %. With the addition of 5–25 % of pumpkin paste to the bread recipe, bread shrinkage increased significantly to 4.2–4.3 % compared to control (3.5 %). A significantly larger volume was obtained by adding 25–30 % pumpkin paste. With this amount of paste, this indicator was 207–211 cm3/100 g of dough and 346–348 cm3/100 g of flour. With the addition of 35–60 % of pumpkin paste, the volume of bread was 330–338 cm3/100 g of flour. A significantly higher specific volume was obtained by adding 25–30 % of pumpkin paste – 2.0 cm3/g of dough and 2.3–2.4 cm3/g of bread. The addition of pumpkin paste increased the mass of bread from 133 to 135–166 g.

It was established that the organoleptic assessment of bread did not change from the amount of pumpkin paste. The smell, taste, pores in size and uniformity correspond to the highest level of assessment – 9 points. The elasticity and consistency of the crumb was at the level of 7 points. The surface of the crust corresponded to 3 points, the glossy surface – 3 points.

A distinctive feature of the research results is that in the technology of bread it is necessary to add 25–30 % of pumpkin paste. The use of this amount of pumpkin paste provides bread with a volume of 346–348 cm3/100 g of flour. The smell and taste of bread according to this recipe is high – 9 points.

The recommendations reported here can be used by small and medium size enterprises for the production of bakery

Author Biographies

Vitalii Liubych, Uman National University of Horticulture

Doctor of Agricultural Sciences, Professor

Department of Food Technology

Volodymyr Novikov, Uman National University of Horticulture

PhD, Associate Professor

Department of Food Technology

Olexandr Pushka, Uman National University of Horticulture

PhD, Associate Professor

Department of Agroengineering

Iryna Pushka, Uman National University of Horticulture

PhD, Associate Professor

Department of Horticulture

Vladyslav Cherchel, Institute of Grain Crops of the National Academy of Agrarian Sciences of Ukraine

Doctor of Agricultural Sciences, Director

Mykola Kyrpa, Institute of Grain Crops of the National Academy of Agrarian Sciences of Ukraine

Doctor of Agricultural Sciences, Professor

Laboratory of Methods of Grain Storage and Standardization

Tetyana Kolibabchuk, Verkhniatka Research and Breeding Station of the Institute of Bioenergy Crops and Sugar Beet of the National Academy of Agrarian Sciences of Ukraine

PhD, Senior Researcher

Viktor Kirian, Ustymivka Experimental Station of Plant Production

PhD, Deputy Director for Research, Head of Laboratory

Laboratory of Cereals

Valentyn Moskalets, Institute of Horticulture of the National Academy of Agrarian Sciences of Ukraine

Doctor of Agricultural Sciences, Senior Researcher

Department of Selection and Technological

Tetiana Moskalets, Institute of Horticulture of the National Academy of Agrarian Sciences of Ukraine

Doctor of Biological Sciences, Associate Professor

Department of Selection and Technological

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Development of wheat bread recipe with pumpkin paste

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Published

2023-02-25

How to Cite

Liubych, V., Novikov, V., Pushka, O., Pushka, I., Cherchel, V., Kyrpa, M., Kolibabchuk, T., Kirian, V., Moskalets, V., & Moskalets, T. (2023). Development of wheat bread recipe with pumpkin paste. Eastern-European Journal of Enterprise Technologies, 1(11 (121), 60–68. https://doi.org/10.15587/1729-4061.2023.274259

Issue

Vol. 1 No. 11 (121) (2023): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2023 Vitalii Liubych, Volodymyr Novikov, Olexandr Pushka, Iryna Pushka, Vladyslav Cherchel, Mykola Kyrpa, Tetyana Kolibabchuk, Viktor Kirian, Valentyn Moskalets, Tetiana Moskalets

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