Department of Food Science and Technology, Faculty of Agriculture, Rivers State University of Science and Technology, Port Harcourt, Nigeria. Email:
Rheological and bread making properties of blends containing 5,10,20,25 and 30% full-fat f1uted pumpkin seed flour (FPF) with wheat flour (WF) were investigated. Dough properties were studied using an alveograph. Bread loaves were prepared from the blends using the straight-dough procedure and evaluated for loaf volume, loaf weight, specific volume and sensory characteristics. As FPF level in blend was increased beyond 5%, alveograph values for reistance of dough to extension (R), extensibility (L) and mechanical work for dough deformation (W) decreased. Protein contents of baked breads increased with increasing level of FPF incorporation. Up to 10% subsitution of WF with FPF yeilded bread with acceptable crust colour, crumb colour and crumb texture but loaf weight and loaf volume decreased significantly (p<0.05) when FPF level in blend increased beyond 5%.
