Effect of Polyols on The Rheological and Sensory Parameters of Frozen Dough Pizza
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概要
- 論文の詳細を見る
Polyols are also important functional ingredients usually behave as humectants in different food products. Frozen dough bakery products face a challenge of relatively short shelf life with decreasing quality characteristics with the increasing frozen storage periods of time. The objective of this study was to determine the effect of different levels of Polyols on the rheological and sensory parameters of frozen dough Pizza during different storage interval of time. Different Polyols levels (sorbitol and mannitol) were studied on flour basis on the rheological properties of commercial wheat flour and their effect on the organoleptic paramters in frozen dough pizza (FDP) were monitored after 0, 15, 30, 45 and 60 days of frozen storage. It was observed that water absorption, arrival time, departure time, peak time and tolerance index was higher in flours containing 2% addition of polyols (sorbitol and mannitol) treatments in the commercial wheat flours for the empirical rheological measurements. Addition of sorbitol and mannitol at the level of 2% on flour weight basis improved the quality of frozen dough pizza while sensory parameters of frozen dough pizza effected significantly during the storage periods.
- 社団法人 日本食品科学工学会の論文
著者
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ANJUM Faqir
National Institute of Food Science and Technology, University of Agriculture
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RANDHAWA Muhammad
National Institute of Food Science & Technology, University of Agriculture
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ASGHAR Ali
National Institute of Food Science and Technology, University of Agriculture
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AKHTAR Saeed
Department of Food Science and Technology, University College of Agriculture, Bahauddin Zakariya University
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BUTT Masood
National Institute of Food Science and Technology, University of Agriculture
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RANDHAWA Muhammad
National Institute of Food Science and Technology, University of Agriculture
関連論文
- Effect of Bioprocesses on Phenolic Compounds, Phytic Acid and HCl Extractability of Minerals in Wheat Cultivars
- Effects of Hydrocolloids on Partial Baking and Frozen Storage of Wheat Flour Chapatti
- Effect of Polyols on The Rheological and Sensory Parameters of Frozen Dough Pizza
- Effect of Polyols on The Rheological and Sensory Parameters of Frozen Dough Pizza
- Effects of Hydrocolloids on Partial Baking and Frozen Storage of Wheat Flour Chapatti