UTILIZATION OF PUMPKIN AND APPLE IN BREAD-MAKING

Abstract

Five formulations of pumpkin's and apple's bread and one standard formu1ation were developed. For e1aboration of the samples were utilizated mixture with 10, 20, 30 and 50% of pumpkin's and apple's puree and other ingredients for breadmaking. The products were evaluated comparing with standard by the following characteristics: extern an internal color, form and symetry, crust's characteristics, cooking, granulation and flavour. The mixture of apple or pumpkin puree substituting part of wheat flour during breadmaking reached good results. Using 50% of apple puree and maximum of 30% for pumpkin puree was found good acceptability. Comparing the flavour characteristics of breads made with pumpkin puree and apple puree we concluded that the best results were reached with apple puree.