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© The Author(s) 2015. Published by Science and Education Publishing. Table 1. Formulations of the breads produced with PPF substituting wheat flour Ingredient Formulation Standard 2.5% PPF* 5% PPF* Wheat flour (g) 400 390 380 PPF (g) 10 20 Sugar (g) 35 Butter (g) 50 Yeast (g) 15 Water (mL) 250 Salt (g) *percentage of pumpkin peel flour regarding 100 percent of the total wheat flour weight of the standard bread formulation. Ana Carolina Burger Staichok et al. Pumpkin Peel Flour (Cucurbita máxima L.) – Characterization and Technological Applicability. Journal of Food and Nutrition Research, 2016, Vol. 4, No. 5, 327-333. doi:10.12691/jfnr-4-5-9 © The Author(s) 2015. Published by Science and Education Publishing.