Three hydrocolloids (carboxymethyl cellulose, guar gum, and xanthan gum) were used to improve rheological, functional, and textural properties of wheat‐pumpkin flour. First, different supplementation levels of pumpkin flour (5, 10, 15, 20% wt/wt) were incorporated in wheat flour to investigate textural and sensorial parameters. Second, different hydrocolloids were substituted (0.50% wt/wt) to explore their behavior on supplemented flour. The pasting properties like peak, final, breakdown back, and setback viscosity were: 931–1,479 cP, 1,123–1,517 cP, 464–632 cP, and 656–670 cP, respectively. Dough density ranged from 1.02 to 1.19 g/cm³, whereas foaming properties like foaming capacity and foaming stability exhibited variations from 22.8% to 30.8% and 8.69% to 20.0%. Scanning electron microscope (SEM) showed that guar gum improved the microstructure and cross‐linking properties of bread. It can be concluded, that mixing of pumpkin flour and guar gum improves different properties of baked products and playing positive role in baking industry.

中文翻译：

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所选水胶体对小麦南瓜粉面包流变，功能和质地特性的影响

三种水解胶体（羧甲基纤维素，瓜尔胶和黄原胶）被用于改善小麦南瓜粉的流变，功能和质地特性。首先，将不同添加量的南瓜粉（5、10、15、20％wt / wt）掺入小麦粉中以研究质地和感官参数。其次，用不同的水胶体替代（0.50％wt / wt）以研究其在补充面粉中的行为。诸如峰值粘度，最终粘度，击穿粘度和回缩粘度的粘贴特性分别为：931–1,479 cP，1,123–1,517 cP，464–632 cP和656–670 cP。面团密度在1.02至1.19 g / cm ^{3的范围内}，而诸如起泡能力和起泡稳定性之类的起泡性能则表现出从22.8％至30.8％和8.69％至20.0％的变化。扫描电子显微镜 （SEM）表明瓜尔豆胶改善了面包的微观结构和交联性能。可以得出结论，南瓜粉和瓜尔豆胶的混合可改善烘焙产品的不同性能，并在烘焙工业中发挥积极作用。