Rheological indicators of wheat dough with the addition of lecithin and organic pumpkin seed meal flour for bakery products

Anastasiia Shevchenko; Andrii Marynin; Vira Drobot; Oleksandr Shevchenko; Yuliia Kambulova

doi:10.35219/foodtechnology.2025.1.05

Anastasiia Shevchenko Department of Bakery and Confectionary Goods Technology, National University of Food Technologies, 68 Volodymyrska street, 01601 Kyiv, Ukraine https://orcid.org/0000-0002-6215-4860
Andrii Marynin Problem Scientific and Research Laboratory, National University of Food Technologies,68 Volodymyrska street, 01601 Kyiv, Ukraine https://orcid.org/0000-0001-6692-7472
Vira Drobot Department of Bakery and Confectionary Goods Technology, National University of Food Technologies, 68 Volodymyrska street, 01601 Kyiv, Ukraine https://orcid.org/0000-0002-3991-2168
Oleksandr Shevchenko Department of Processes and Apparatus of Food Production, National University of Food Technologies,68 Volodymyrska street, 01601 Kyiv, Ukraine https://orcid.org/0000-0002-8818-2667
Yuliia Kambulova Department of Bakery and Confectionary Goods Technology, National University of Food Technologies, 68 Volodymyrska street, 01601 Kyiv, Ukraine https://orcid.org/0000-0001-7897-8533

DOI: https://doi.org/10.35219/foodtechnology.2025.1.05

Keywords: pumpkin seed meal flour, sunflower lecithin, grain size composition, surface morphology, rheological indicators, bakery dough

Abstract

The aim of the study was to determine the influence of pumpkin seed meal flour mixed with phospholipids on the structural and mechanical properties of wheat flour dough. The particle size of wheat flour was mainly 119.7-135.4 µm, of pumpkin seed meal flour – 971.1-1242.0 µm and 196.0-221.6 µm. Wheat flour particles were characterized by an irregular, rather sharp shape with a wider surface. Pumpkin seed meal flour particles has larger size, a smooth surface, and many protein structures. The addition of lecithin to the recipe led to an increase in the storage modulus of the dough samples. It improved the elasticity of the dough. Replacing part of the wheat flour with pumpkin seed meal flour also increased the storage modulus and increased the deformation force necessary to break bonds and destroy such a dough system. The curves of the loss modulus also had an ascending character in proportion to the change in frequency. Replacing part of wheat flour with pumpkin seed meal flour in combination with lecithin changed the structural and mechanical properties of the dough system, such as elasticity and viscosity, resistance to deformation.

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