南瓜果肉废料粉替代5%以内面包品质与对照相当：《科学报告》替代20%时面包体积降36%、感官评分在10%起显著下降，11月13日刊出
《科学报告》于2026年11月13日刊出南瓜果肉废料粉用于面包生产的研究。论文由Türkoğlu与Gerçekaslan发表，数字对象标识符为10.1038/s41598-026-72266-8，2026年3月10日收稿、9月15日接受。
研究使用的南瓜果肉来自以取籽为目的种植的南瓜。研究目标是确定在不损害面包工艺性能与消费者接受度的前提下，南瓜果肉废料粉可达到的最高替代水平，而不是论证其营养优势。实验以2.5%、5%、10%与20%四个水平替代，并评估面包在5天储存期间的物理、质构与感官属性，替代水平对全部受测属性的影响均显著。
面包体积与比容在对照与2.5%替代之间无显著差异，自5%起逐步下降，到20%替代时分别下降36%与37%，前者由397.83毫升降至254.17毫升，后者由每克3.04毫升降至每克1.91毫升。面包重量在5%替代时最低、为129.87克，在20%替代时最高、为134.53克。
感官方面，对照与最高5%替代之间评分无显著差异，而10%与20%替代显著降低了表皮与瓤色、孔隙、滋味与香气等评分及总体接受度。论文据此认为，最高5%的替代可产出工艺与感官品质与对照相当的面包，被丢弃的南瓜果肉可在适中替代水平下作为面包配料加以利用，但其营养与功能益处仍需对烘焙成品做成分分析才能确认。该研究获内夫谢希尔哈奇贝克塔什韦利大学科研项目协调单位ABAP21F5号项目支持。
（来源：《科学报告》）
Pumpkin Flesh Waste Flour at Up to 5 Percent Matches the Control Loaf: At 20 Percent the Loaf Volume Fell 36 Percent and Sensory Scores Dropped From 10 Percent in Scientific Reports, Published November 13
Scientific Reports published a study of pumpkin flesh waste flour in bread production on November 13, 2026. The paper, by Türkoğlu and Gerçekaslan, carries digital object identifier 10.1038/s41598-026-72266-8, was received on March 10, 2026 and accepted on September 15, 2026. The pumpkin flesh came from pumpkins cultivated for seed production. The study aimed to determine the maximum substitution level achievable without compromising the bread's technological performance and consumer acceptability, rather than to affirm nutritional superiority. Bread was made at substitution levels of 2.5, 5, 10 and 20 percent, and physical, textural and sensory attributes were evaluated, including crumb texture changes during five-day storage. The substitution level significantly affected all measured bread properties. Loaf volume and specific volume did not differ significantly between the control and the 2.5 percent bread. Both decreased progressively from 5 percent onward, reaching reductions of 36 percent, from 397.83 to 254.17 millilitres, and 37 percent, from 3.04 to 1.91 millilitres per gram, at 20 percent. Loaf weight was lowest at 5 percent, at 129.87 grams, and highest at 20 percent, at 134.53 grams. Sensory scores did not differ significantly between the control and substitution levels up to 5 percent, whereas 10 and 20 percent significantly reduced crust and crumb colour, porosity, taste-aroma, odour and overall acceptability. The authors conclude that up to 5 percent substitution produced bread comparable to the control, and that pumpkin flesh discarded during seed pumpkin processing can be valorized as a bread ingredient at moderate levels, while confirming its nutritional and functional benefits will require compositional analyses of the baked product. The research was supported by Nevşehir Hacı Bektaş Veli University Scientific Research Projects Coordination Unit under project ABAP21F5.
(Source: Scientific)
来源：《科学报告》
发布：GSM·美国（发布链接）
图片来源：图：工厂里一台机械臂正在码垛面包。KUKA Roboter GmbH，公共领域，经 Wikimedia Commons。 / Photo: KUKA Roboter GmbH, public domain, via Wikimedia Commons.
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