El-Gammal,, O. (2006). AN ATTEMPT TO IMPROVE THE QUALITY OF PIZZA. Journal of Food and Dairy Sciences, 31(12), 7753-7764. doi: 10.21608/jfds.2006.236897
Om El- Saad El-Gammal,. "AN ATTEMPT TO IMPROVE THE QUALITY OF PIZZA". Journal of Food and Dairy Sciences, 31, 12, 2006, 7753-7764. doi: 10.21608/jfds.2006.236897
El-Gammal,, O. (2006). 'AN ATTEMPT TO IMPROVE THE QUALITY OF PIZZA', Journal of Food and Dairy Sciences, 31(12), pp. 7753-7764. doi: 10.21608/jfds.2006.236897
El-Gammal,, O. AN ATTEMPT TO IMPROVE THE QUALITY OF PIZZA. Journal of Food and Dairy Sciences, 2006; 31(12): 7753-7764. doi: 10.21608/jfds.2006.236897
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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