Uman National University | today: 06/27/2025
| Author(s) |
Lubych V.V., Candidate of Agricultural Science, Lecturer of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine Novikov V.V., Candidate of Technical Sciences, , Zheliezna V. V., Candidate of Agricultural Sciences, , |
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| Category | The Agronomy | ||
| year | 2025 | issue | Issue 106 Part 1 |
| pages | 262-280 | index UDK | 664.664.4:[664.849:635.621 | DOI | 10.32782/2415-8240-2025-106-1-262-280 (Link) |
| Abstract | Purpose. The development of a bread recipe enriched with pumpkin puree. The use of pumpkin puree expands the assortment of bakery products through the production of items with higher biological value. Methods. Laboratory, measuring, computational-comparative, statistical. Results. It was found that the addition of pumpkin puree affected the physicochemical quality indicators of bread. The baking loss decreased from 10.8% to 9.9% when 5% pumpkin puree was added. In the variant with 60% pumpkin puree, the baking loss was 3.8%. Bread shrinkage increased with the addition of pumpkin puree. When 5–25% puree was added to the recipe, this indicator significantly increased to 4.2–4.3% compared to the control (3.5%). With 30–60% pumpkin puree, shrinkage was 3.7–3.8%. A significantly larger volume was obtained with 25–30% pumpkin puree. At this amount, the volume was 207–211 cm³/100 g of dough and 346–348 cm³/100 g of flour. With the addition of 35–60% puree, the bread volume was 330–338 cm³/100 g of flour. A significantly higher specific volume was obtained with 25–30% pumpkin puree – 2.0 cm³/g of dough and 2.3–2.4 cm³/g of bread. The addition of pumpkin puree increased the bread mass from 133 g to 135–166 g. Conclusions. It was established that sensory quality indicators of the bread did not change depending on the amount of pumpkin puree. The aroma, taste, and crumb pore size and uniformity corresponded to the highest evaluation level – 9 points. Crumb elasticity and consistency scored 7 points. The crust surface and glossiness scored 3 points. However, the crust and crumb color changed. Additionally, a sweet taste appeared in the crumb with 20–60% puree. In terms of bread volume and mass indicators, it is advisable to add 25–30% pumpkin puree in the bread technology. This amount ensures a bread volume of 346–348 cm³/100 g of flour. The aroma and taste of the bread with this recipe were rated high – 9 points | ||
| Key words | pumpkin puree, bread, physicochemical indicators, sensory indicators | ||