Wheat Bread with Pumpkin (Cucurbita maxima L.) Pulp as a Functional Food Product

Article, Other literature type English OPEN
Różyło, Renata; Gawlik-Dziki, Urszula; Dziki, Dariusz; Jakubczyk, Anna; Karaś, Monika; Różyło, Krzysztof;
(2014)
  • Publisher: University of Zagreb
  • Journal: Food Technology and Biotechnology (issn: 1330-9862, eissn: 1334-2606)
  • Publisher copyright policies & self-archiving
  • Related identifiers: pmc: PMC5079154, doi: 10.17113/ftb.52.04.14.3587
  • Subject: Biotechnology | Original Scientific Paper | antioxidants | texture | angiotensin-converting enzyme (ACE) inhibition | TP368-456 | pumpkin, bread | bioaccessibility in vitro | TP248.13-248.65 | Food processing and manufacture
    mesheuropmc: food and beverages | stomatognathic diseases | digestive, oral, and skin physiology | stomatognathic system

In this study, a new application of pumpkin pulp in bread production is shown. The aim of this work is to determine the influence of the addition of fresh pumpkin pulp directly into wheat flour on physical, sensorial and biological properties of bread. The bioaccessibil... View more
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