Analysis of the Physical and Structure Characteristics of Reformulated Pizza Bread

Analysis of the Physical and Structure Characteristics of Reformulated Pizza Bread

The current study deciphers the processing of different proportions of white flour and whole wheat flour (100:0, 75:25, 50:50: 25:75, and 0:100) into a pizza base using yeast-based fermentation. The bread making using the yeast system resulted in significant changes in the characteristics of bread,...

Full description

Bibliographic Details
Main Authors: Syed Saif Alam, Deepti Bharti, Bikash K. Pradhan, Deblu Sahu, Somali Dhal, Nahyun Mariah Kim, Maciej Jarzębski, Kunal Pal
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
pizza base
white flour
whole wheat flour
dietary fiber
texture
Online Access:https://www.mdpi.com/2304-8158/11/13/1979

Internet

https://www.mdpi.com/2304-8158/11/13/1979

Similar Items