. Materials and MethodsThe followin

. Materials and Methods
The following materials have been used for the purpose of the research work: wheat flour type 550
(moisture content 14.5%, gluten content 29%, ash content 0.62%), sugar, margarine (vegetable oil and fat
content 80%, salt content 1.5%), salt, drinking water, yeast, pumpkins (variety ‘Standard orange’).
Pumpkins were prepared for drying: peeled, seeds were removed; pumpkin flesh was roughly grated
on a shredder (parameters of slices were approximately 2.5cm x 0.5cm x 0.1cm) and placed in a
perforated plastic cylinder (Fig. 1 B) with mixer. The initial mass of pumpkins prepared for drying were
3.95r0.01 kg per load.