Table 1
Composition of white pan breads prepared with hot-water extracts of pumpkin leaf and chickpea

Ingredients (%, w/w)	CPGA-	CPGA+	P0.05	P0.15	A0.05	A0.15
Bread flour	52.91	52.88	52.91	52.91	52.91	52.91
Whole milk powder	2.12	2.12	2.12	2.12	2.12	2.12
Dough enhancer	0.10	0.10	0.10	0.10	0.10	0.10
Propylene glycol alginate (PGA)	0	0.05	0	0	0	0
Plant extract	0	0	3.52	10.58	1.06	3.18
Sugar	2.12	2.12	2.12	2.12	2.12	2.12
Salt	1.06	1.06	1.06	1.06	1.06	1.06
Yeast	1.48	1.48	1.48	1.48	1.48	1.48
Butter	4.23	4.23	4.23	4.23	4.23	4.23
Tap water	35.98	35.96	32.46	25.40	34.92	32.80
Total	100.00	100.00	100.00	100.00	100.00	100.00

C_PGA-: Control white pan bread prepared without PGA and plant water extracts
C_PGA+: Control white pan bread prepared with 0.05% PGA only
P_0.05: White pan bread prepared with 0.05% (based on total solid) pumpkin leaf water extract
P_0.15: White pan bread prepared with 0.15% (based on total solid) pumpkin leaf water extract
A_0.05: White pan bread prepared with 0.05% (based on total solid) chickpea water extract
A_0.15: White pan bread prepared with 0.15% (based on total solid) chickpea water extract