Physicochemical, Technological, and Structural Properties and Sensory Quality of Bread Prepared with Wheat Flour and Pumpkin (<i>Cucurbita argyrosperma</i>), Chayotextle (<i>Sechium edule</i> Root) and Jinicuil (<i>Inga paterno</i> Seeds) Flour

To enhance the nutritional profile of bakery products made from refined wheat flour, alternative flours from pumpkin (CA), chayotextle (SE), and jinicuil (IP) were added. Their effects on the viscoelastic properties of dough and the physicochemical, physical, textural, storage, and sensory parameters of baked products were investigated. Adding these flours altered dough properties, reducing the flow rate and consistency coefficient to below 0.225 and 212.32 Pa/s, compared with the control dough́s values of 0.241 and 235.32 Pa/s. Bread with CA, SE, and IP flours had increased crumb density and hardness exceeding 0.30 g/cm3 and 1.34 N, respectively. Starch recrystallization during storage was significantly reduced in breads with CA and IP flours by 10.50% and 12.37%, respectively, versus 22.64% in the control. These breads had a diverse sensory profile and high consumer acceptability. This study shows that plant-based flour can enhance bakery products’ nutritional, sensory, and storage qualities.