EFFECT OF ENZYMATICALLY MODIFIED PUMPKIN FLOUR ON THE PHYSICAL, CHEMICAL, AND SENSORY PROPERTIES OF WHITE BREAD

Abstract

Pumpkin (Cucurbita moschata) flour contains valuable nutrients and bioactive compounds but has limited application in bread-making due to its interference with gluten structure and water absorption. To address this, enzymatic modification using α-amylase was applied to improve its functional properties. This study aimed to evaluate the effects of substituting wheat flour with native and enzymatically modified pumpkin flour on the physical, chemical, and sensory characteristics of white bread. Five bread formulations were prepared: control (100% wheat flour), 5% and 10% substitution with native pumpkin flour, and 5% and 10% with enzymatically modified pumpkin flour. Results showed that the bread with 5% enzymatically modified pumpkin flour (A2B1) exhibited optimal bread volume, moisture retention, crumb structure, and sensory acceptance. Increased substitution improved ash and fat content but reduced brightness and volume. The study concludes that enzymatically modified pumpkin flour is a promising functional ingredient for enhancing bread quality while utilizing local agricultural resources. These findings have practical implications for improving bread quality through the utilization of locally available pumpkin flour and support further innovation in composite flour technology.