A PROCESS OF PRODUCING BREAD ENRICHED WITH SQUASH (Cucurbita Maxima)

Abstract

This utility model relates to a process of producing bread enriched with squash (Cucurbita maxima) to improve its creaminess, texture, and nutritional value.. The process involves washing, peeling, and boiling the squash, then blending it with butter and evaporated milk to enhance flavor and moisture. The mixture is combined with flour, sugar, egg, salt, leavening agents, and crushed squash seeds to form a dough, which is fermented, shaped, and baked at approximately 190°C. The resulting bread is soft, fluffy, and light brownish-yellow in color, providing a rich taste and appealing appearance. This process 10 offers a simple, low-cost, and home-based production method that can enhance livelihood opportunities while promoting the consumption of locally grown squash. It further provides nutritional, social, and economic benefits, making it possible for small-scale community enterprises and household-level food innovation initiatives.