Prolonged Proofing Modulates the Acrylamide Content, Nutritional and Functional Characteristics of Pumpkin (<i>Cucurbita maxima</i> Plomo) and Soft Wheat Composite Bread

Prolonged Proofing Modulates the Acrylamide Content, Nutritional and Functional Characteristics of Pumpkin (<i>Cucurbita maxima</i> Plomo) and Soft Wheat Composite Bread

Acrylamide formation in bread products poses health concerns, necessitating strategies to reduce its presence while maintaining nutritional value. This study investigated how different concentrations of pumpkin flour (<i>Cucurbita maxima</i> Plomo) and prolonged proofing times affect acr...

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Bibliographic Details
Main Authors: Durim Alija, Remigiusz Olędzki, Daniela Nikolovska Nedelkoska, Agata Wojciechowicz-Budzisz, Ewa Pejcz, Vezirka Jankuloska, Gafur Xhabiri, Joanna Harasym
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
acrylamide
bread
<i>Cucurbita maxima</i> Plomo
proofing time
antioxidant activity
polyphenolic compounds
Online Access:https://www.mdpi.com/2304-8158/14/3/437
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