AN ATTEMPT TO IMPROVE THE QUALITY OF PIZZA | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 31, Issue 12, December 2006, Page 7753-7764 PDF (157.41 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2006.236897 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Om El- Saad El-Gammal, | ||||
| Department of Food Sci. and Techno. Faculty of Home Economics, Al- Azhar Univ. | ||||
| Abstract | ||||
| For many years. Pizza has become a wide spread bakery product in Egypt. the work reported herein concerns with improving yeast-leavened bread like Pizza for the appearance. grain and texture. chewing and flavor at levels of 10, 20 and 30% replacement of wheat flour by maize one. . These fl0ur mixtures were incorporated with settled coagulated skimmed milk (Rayeb Milk) at a level giving the best dough texture. These levels are shown in the text interior. Doughs were tested for loss in moisture just after baking leaving unpacked for 1 hr and stored packed till spoilage at room temp to be examined daily. Packed Pizza was also examined when stored at 5°C at intervals of 3 days till spoilage. Resultant Pizzas were also evaluated for their over run, baking lime. weight 8. diameter for a fixed weight of dough, sensory properties. and shelf-life. Levels of 10 and 20% replacement decreased moisture loss. baking time; but increased over run. loaf weight and diameter. These estimates were decreased in magnitudes when replacement was increased to 30%. Ten and twenty percent replacement improved the appearance, grain and texture. chewing and flavor than the 30%. However. the 20% was the most well distinguished ratio. added to its best evaluated nutritional value. | ||||
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