Incorporation of dietary fibers into bread can add to nutritional composition of the finished product; however, they change the rheological properties of the dough and final product quality. The objective of the present study was to investigate the effect of pumpkin powder on the rheological properties of the dough and the quality of Taftoon bread.

中文翻译：

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南瓜粉的添加对Taftoon面包流变，感官和品质属性的影响

将膳食纤维掺入面包中可增加成品的营养成分；但是，它们改变了面团的流变性和最终产品的质量。本研究的目的是研究南瓜粉对面团的流变性质和Taftoon面包质量的影响。