Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors

Abstract Orange-fleshed sweet potato (OFSP) and pumpkin fruit are underutilized crops with great potential for the production of high-quality bread health-enhancing properties. However, incorporation nonconventional flour in formula may influence dough quality This study investigated effect partial substitution wheat OFSP (10–50%) (10–40%), baking temperature (150–200 °C) time (15–25 min) on properties composite using response surface methodology (RSM). Dough rheological, physical textural were analyzed, modelled optimized RSM. Satisfactory regression models developed attributes (R 2 > 0.98). The development time, crust redness, hardness, chewiness values increased while optimum water absorption dough, specific volume, lightness, springiness, resilience decreased significantly (p < 0.05) increasing formula. Additionally, crumb from 150 to 180 °C but reduced at higher temperatures (≥ 190 °C). staling rate declined whereas rate. was 78.5% flour, 11.5% 10.0% conditions 160 20 min. result has applications bakery industry functional bread. Graphical