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,...
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| Format: | Article |
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MDPI AG
2022-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/13/1979 |
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| author | Syed Saif Alam Deepti Bharti Bikash K. Pradhan Deblu Sahu Somali Dhal Nahyun Mariah Kim Maciej Jarzębski Kunal Pal |
| author_facet | Syed Saif Alam Deepti Bharti Bikash K. Pradhan Deblu Sahu Somali Dhal Nahyun Mariah Kim Maciej Jarzębski Kunal Pal |
| author_sort | Syed Saif Alam |
| collection | DOAJ |
| description | 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, ranging from the porous structure development to the crumb cellular structure modifications. An increase in the proportions of whole wheat flour resulted in the formation of golden yellow pizza bases. The lightness of the crust was decreased, whereas the yellowness index was increased as the whole wheat flour contents were increased. The pore size of the pizza base was decreased while the pore density was increased as the whole wheat flour content was raised within the bread. The microscopic study also showed the formation of porous structures on the bulk of the pizza base. The texture analysis of the bread also suggested an increase in the formation of the rigid network structure when the amount of whole wheat flour was increased. The springiness, cohesiveness, and resilience were comparable for all the prepared samples. On the other hand, the values for hardness, gumminess, and chewiness showed an increasing trend with the increase in the whole wheat flour content. The impedance of the samples decreased when there was an increase in the whole wheat flour content. Overall, the pizza base that was developed with 50% whole wheat flour and 50% white flour ratio displayed acceptably firm yet sufficient viscoelastic properties for human consumption. |
| first_indexed | 2024-03-09T21:53:27Z |
| format | Article |
| id | doaj.art-0aa59d2755cb49d981cfa0351782bc54 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:53:27Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0aa59d2755cb49d981cfa0351782bc542023-11-23T20:02:32ZengMDPI AGFoods2304-81582022-07-011113197910.3390/foods11131979Analysis of the Physical and Structure Characteristics of Reformulated Pizza BreadSyed Saif Alam0Deepti Bharti1Bikash K. Pradhan2Deblu Sahu3Somali Dhal4Nahyun Mariah Kim5Maciej Jarzębski6Kunal Pal7Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, IndiaDepartment of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, IndiaDepartment of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, IndiaDepartment of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, IndiaDepartment of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, IndiaRiverside School of Medicine, University of California, 900 University Ave, Riverside, CA 92521, USADepartment of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, PolandDepartment of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, IndiaThe 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, ranging from the porous structure development to the crumb cellular structure modifications. An increase in the proportions of whole wheat flour resulted in the formation of golden yellow pizza bases. The lightness of the crust was decreased, whereas the yellowness index was increased as the whole wheat flour contents were increased. The pore size of the pizza base was decreased while the pore density was increased as the whole wheat flour content was raised within the bread. The microscopic study also showed the formation of porous structures on the bulk of the pizza base. The texture analysis of the bread also suggested an increase in the formation of the rigid network structure when the amount of whole wheat flour was increased. The springiness, cohesiveness, and resilience were comparable for all the prepared samples. On the other hand, the values for hardness, gumminess, and chewiness showed an increasing trend with the increase in the whole wheat flour content. The impedance of the samples decreased when there was an increase in the whole wheat flour content. Overall, the pizza base that was developed with 50% whole wheat flour and 50% white flour ratio displayed acceptably firm yet sufficient viscoelastic properties for human consumption.https://www.mdpi.com/2304-8158/11/13/1979pizza basewhite flourwhole wheat flourdietary fibertexture |
| spellingShingle | Syed Saif Alam Deepti Bharti Bikash K. Pradhan Deblu Sahu Somali Dhal Nahyun Mariah Kim Maciej Jarzębski Kunal Pal Analysis of the Physical and Structure Characteristics of Reformulated Pizza Bread Foods pizza base white flour whole wheat flour dietary fiber texture |
| title | Analysis of the Physical and Structure Characteristics of Reformulated Pizza Bread |
| title_full | Analysis of the Physical and Structure Characteristics of Reformulated Pizza Bread |
| title_fullStr | Analysis of the Physical and Structure Characteristics of Reformulated Pizza Bread |
| title_full_unstemmed | Analysis of the Physical and Structure Characteristics of Reformulated Pizza Bread |
| title_short | Analysis of the Physical and Structure Characteristics of Reformulated Pizza Bread |
| title_sort | analysis of the physical and structure characteristics of reformulated pizza bread |
| topic | pizza base white flour whole wheat flour dietary fiber texture |
| url | https://www.mdpi.com/2304-8158/11/13/1979 |
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