Utilization of pumpkin seed oil cake and proso millet flour in enhancing gluten‐free bread quality

• Published in: Journal of food processing and preservation Vol. 46; no. 11
• Main Authors: Voučko, Bojana, Novotni, Dubravka, Balbino, Sandra, Mustač, Nikolina Čukelj, Drakula, Saša, Dujmić, Filip, Habuš, Matea, Jarni, Kristina, Ćurić, Duška
• Format: Journal Article
• Language: English
• Published: 01-11-2022
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.17070

Gluten‐free bakery products often contain high levels of starch and refined rice flour, ingredients that are hypoallergenic but of low nutritive value. Pumpkin seed cake is a gluten‐free, nutrient‐dense by‐product of the oil industry, unfortunately still mainly used as animal feed. This study aimed to optimize the use of pumpkin seed cake (10–30%) flour and proso millet flour (10–50%), in rice gluten‐free bread, based on their effect on textural and sensory properties, nutritive value and bread yield, through a central composite design (n = 13). While pumpkin seed cake flour contributed to nutritive value, it had a predominantly negative effect on texture and color. These drawbacks were somewhat reversed by the proso millet flour, indicating a complementary relationship between the two flours. The optimized gluten‐free bread can be labeled rich in protein (14.1 g/100 g) and a source of fiber (5.2 g/100 g).
Novelty impact statement
The obtained research results contribute to knowledge on the potential use of an underutilized cereal (proso millet), as well as a food industry by‐product (pumpkin seed oil cake) in developing a gluten‐free bread suitable for celiac sufferers due to a desirable nutritive value, while taking into account texture and sensory properties as equally important features. To the best of our knowledge, there are no published scientific paper on the use of pumpkin seed cake flour in gluten‐free bread production, while proso millet, a drought‐resistant cereal is the least represented in scientific research regarding millets.