Evaluation the effect of controlled fermentation of whole wheat sourdough and co- addition of pumpkin (Cucurbita moschata) puree on shelf life and total acceptance of Taftoon bread

In this study the effect of controlled fermentation of whole wheat sourdough and co-addition of pumpkin puree on quality properties and shelf life of Taftoon bread were evaluated. For this purpose, sourdoughs fermented in controlled conditions by specific starter culture in 28 OC for 24 h, alone (25% of dough weight) and with different levels of pumpkin puree (10, 20 and 30%) were added to bread formulation. The effect of mentioned treatments on porosity, specific volume, sensory characteristics, microbial shelf life and staling during 2 until 96 h after baking of Taftoon bread were investigated. The lowest amount of bread firmness was observed in sourdough bread containing 30% of pumpkin puree. Mentioned sample obtained the maximum score of sensory evaluation, too. Furthermore, in all time intervals sourdough Taftoon bread containing 20% pumpkin puree had the maximum porosity (more than 20%) and specific volume (above 2 ml/gr) and the lowest microbial contamination among the fortified samples with pumpkin. Pumpkin introduced initially as a nutritional supplement in bread processing, but the results of this study showed that pumpkin puree had significant effect (P≤0.05) on quality properties and shelf life of Taftoon bread produced using sourdough controlled fermentation and so on, have high potential for using in fortification of this product.