Physicochemical and sensory characteristics of pizza dough prepared with domestic and imported wheat flour
2016
Choi, J.S., Eulji University, Daejeon, Republic of Korea | Lee, S.H., Eulji University, Daejeon, Republic of Korea | Rha, Y.A., Eulji University, Daejeon, Republic of Korea | Kim, J.H., Eulji University, Daejeon, Republic of Korea
This study was carried out to evaluate the feasibility of using domestic wheat flour as ingredient of pizza dough by examining the physicochemical and sensory properties of the dough. Five pizza dough samples were prepared with different ratio of domestic and imported wheat flour. Significant differences were observed in crude protein content, crude ash content, and color of the pizza dough samples; however, no significant difference was found in mechanically measured rheology. A sensory evaluation based on 23 descriptive attributes indicated significant differences between pizza dough made from domestic wheat flour and that made from imported wheat flour for springiness and softness of the surface, roughness, and chewiness (p less than 0.05). Principal component analysis showed that the greater amount of Korean wheat flour in the dough resulted in different values from negative to positive ends of principal component 1 (37.4%).
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