Effect of the pumpkin seed flour and pumpkin seed oil cake flour addition on quality of wheat bread

Pumpkin seeds and their oil cake are often treated asby-products, but their composition and high nutritive and biological value makes them apromising material for nutritional enrichment ofbakery products. The purpose ofthis study was tocharacterise pumpkin seed flour (PSF) and pumpkin seed oil cake flour (PSOCF), and evaluate the effects oftheir addition onthe chemical composition including the fatty acid composition, textural parameters, sensorial characteristics and antioxidant activity ofthe wheat bread. Six experimental bread samples with 5, 10 and 15% ofPSF orPSOCF added towheat basic formulation, and acontrol wheat sample, were produced. Results indicated that addition ofPSF and PSOCF led tohigher ash, cellulose, protein, fat, total carotene and unsaturated fats content, which means that the experimental bread samples had ahigher nutritional value. PSF addition had more positive effect onthe textural characteristics and antioxidant activity ofbread, than PSOCF addition. All bread samples (evaluated by5-point scale multiplied with the coefficient ofimportance) had very high sensory quality (89.88–96.59% ofmaximal possible quality). The results confirmed that PSF and PSOCF are suitable for use infood industry for nutritional enrichment ofwheat bread and related products.