Development of dough mix for deep dish pizza

Pizza is a type of flat bread that is leavened chemically or by yeast and it contains a flavorful toppings comprising essentially cheese, chicken and tomato sauce with some other variable choices depending on the preference of the consumer. This research concerned evaluation of different wheat varieties brown in Pakistan for the suitability to develop dough mix of deep-dish pizza. The imported dough mix was collected from Pizzeria UNO, Lahore and seven varieties of wheat viz. Inqilab- 91, lqbal-2000, Auqab-2000, Chenab-2000, Bakhatawar-97, Bahawalpur-2000 and Bakhatawar and Triticales variety. T-9573 was collected from different Research Institutes of Pakistan. Chemical analysis of imported deep dish dough mix showed 10.62 %, moisture 2.08 % ash 10.37 protein, 1.8 % salt 2.7 x 10- 4/gm yeast cell count, (0.86 % sugar, 11.22 % oil. The wet and dry gluten was found to be 25.32 % and 9.65, respectively. The straight grade flour yield ranged from 50.39 to 68.0 % among wheat varieties. The ash and protein content in straight grade flour was lower than the respective whole-wheat flour of varieties. The moisture content, ash content and crude protein content of straight grade flour ranged from 13.10 to 13.86 % 0.45 to 0.57 % and 9.90 to 13.06 % respectively in straight grade flour of wheat varieties. The wet and dry gluten ranged from 31.56 to 40.20 % and 9.52 to 13.68 respectively. The imported deep-dish dough mix possessed 43.2 % water absorption, 1.5 minutes' arrival time and 9.6 minutes development time. The mix graphic characteristics of dough mix of different wheat varieties showed that mixing time and peak height ranged from 3.6 to 8.0 minutes and 40 to 95 % respectively. The mixing time and peak height of imported deep-dish dough mix was 9.7 minutes and 19 %, respectively. The dough mix prepared from flour of Blahawalpur-97 and Iqbal-2000 were found more suitable for production of deep dish pizza based on sensory parameters of par baked pizza and these wheat varieties were selected for final baking trials to identify most suitable wheat variety for deep dish pizza. Sensory evaluation of the naled deep-dish pizza carried out for colour of crust, crumb, aroma, flavour, texture, and crunch after taste and overall acceptability, revealed that colour aroma, flavour and after taste were not-significantly effected due to variation in dough mix of flours of different wheat varieties. The dough mix of Bahawalpur-97 was found relatively better than lqbal-2000 but both were comparable with imported dough mix.