Prolonged Proofing Modulates the Acrylamide Content, Nutritional and Functional Characteristics of Pumpkin (<i>Cucurbita maxima</i> Plomo) and Soft Wheat Composite Bread.

Statistical analysis revealed highly significant effects ( p < 0.001) for most factors, including sample, day, and their interactions, while proofing time alone did not show significant effects.

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The 1H fermentation samples (orange line) show an increasing trend with higher pumpkin flour concentrations, starting from around 65 units in the control and reaching approximately 120 units in the 15–20% samples.

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The reducing sugars content showed a decreasing trend with higher pumpkin flour concentrations in the crumb, while increasing in the crust.

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