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<p><span lang="EN-US" style="font-size:11.0pt;font-family:"Times New Roman",serif;mso-fareast-font-family:Calibri;mso-fareast-theme-font:minor-latin;mso-ansi-language:EN-US;mso-fareast-language:EN-US;mso-bidi-language:AR-SA">This study aimed to develop a recipe for crunchy bread (crackers) madefrom whole grain wheat flour enriched with pumpkin peel and seeds. Pumpkin is aproduct rich in vitamins, minerals, and antioxidants, while whole grain wheatflour is a source of dietary fiber and healthy fats. During the research, thebeneficial properties of pumpkin, the technological process of bread-making,the compatibility of the ingredients, and the quality of the final product wereassessed. To improve the nutritional and biological value, 15-50% of groundpumpkin peel and seeds were added to the crunchy bread. The studies identifiedthat the optimal version for obtaining dietary crackers was with 30% addedpumpkin peel and seeds. The quality indicators of the resulting product werefound to be high, suggesting its suitability for dietary purposes due to itsnutritional value and quality. When pumpkin peel and seeds are usedharmoniously with whole grain wheat flour, the nutrient content of the finalproduct increases, reducing the risk of cardiovascular diseases, diabetes, andobesity. The levels of protein and fiber are elevated, ensuring prolongedsatiety. The taste and texture of the bread improve, contributing to itspopularity among consumers.</span></p> |
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