The Addition of Pumpkin Flour Impacts the Functional and Bioactive Properties of Soft Wheat Composite Flour Blends

The Addition of Pumpkin Flour Impacts the Functional and Bioactive Properties of Soft Wheat Composite Flour Blends

Growing interest in functional food ingredients has led to the exploration of pumpkin flour as a nutritional enhancer in wheat-based products. This study investigated the impact of pumpkin flour incorporation (0–20%) on soft wheat flour blends’ technological and bioactive properties. The comprehensi...

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Bibliographic Details
Main Authors: Durim Alija, Remigiusz Olędzki, Daniela Nikolovska Nedelkoska, Agata Wojciechowicz-Budzisz, Gafur Xhabiri, Ewa Pejcz, Eljesa Alija, Joanna Harasym
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
pumpkin flour
wheat flour blends
<i>Curcubita maxima</i> Plomo
pasting properties
rheological characteristics
antioxidant activity
Online Access:https://www.mdpi.com/2304-8158/14/2/243
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