… idant properties and soluble dietary fiber content of oat flours [9]. … study was to evaluate the
possibility of using oat flake flour … The influence of oat flake flour and pumpkin seed protein …

… ) and utilize them as a substitute for oat flour at various ratios (5, 10… in baked products including
cookies, cakes, and bread. … between studies could be attributed to differences in pumpkin …

… In the present study, screening-based acidification activity … investigate the combined effects
of pumpkin puree and different … isolate on quality characteristics of the white loaf bread. The …

… baking qualities are underutilized in commercial bread production. The main objective of this
study … as well as textural thickening effect. Insoluble fibers have been used in testing their …

… effects of cereal bran sourdough along with pumpkin puree on quality attributes of bread have
not been studied yet… Hence, this study aims to investigate the simultaneous effects of rice …

… of this study were to investigate the effect of pumpkin powder … [87], who incorporated oat
husk in preparation of the cookies. … [93] obtained decreasing results for bread dough hardness …

… the study here was to replace oats with pumpkin seed flour in … flour with wheat flour at 30%
sorghum produced a pan bread … This study aims to evaluate the effect of different amounts of …

… bread was (100) and 5 per cent pumpkin seed powder incorporated tea crackers was (74.61).
Based on the research … With these beneficial effect of pumpkin, it can be incorporated into …

… The research aims to analyze the directions of using … to use oat flour and rice flour combined
with wheat flour. The … For example, the addition of pumpkin and carrot powders to the bread …

… impact of partially replacing wheat flour with pumpkin seed … % pumpkin seed flour for wheat
flour were used in this study, … for high-quality food items, broadening pumpkin seed bread …