Screening of quality modifying agent for frozen pizza crust
Frozen pizza crust was selected as the research object.The influences of natural konjak powder,soylecithin,edible glycerol and sorbitol on the adhesiveness, hardness, cohesion, elasticity, sensory elasticity and mastication of frozen pizza crust were studied by single factors testing and orthogonal...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2020-01-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200107?st=article_issue |
| _version_ | 1827926306752299008 |
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| author | LI Xie-xin WANG Xin LIU Shi-hong ZHANG Jia-jie |
| author_facet | LI Xie-xin WANG Xin LIU Shi-hong ZHANG Jia-jie |
| author_sort | LI Xie-xin |
| collection | DOAJ |
| description | Frozen pizza crust was selected as the research object.The influences of natural konjak powder,soylecithin,edible glycerol and sorbitol on the adhesiveness, hardness, cohesion, elasticity, sensory elasticity and mastication of frozen pizza crust were studied by single factors testing and orthogonal testing.By the analysis of significance and orthogonal testing, the results showed that the optimal formula of modifying agent in the basic recipe was： konjak powder 0.60%, soylecithin1.20%, sorbitol 0.04%, edible glycerol 1.00%. |
| first_indexed | 2024-03-13T05:37:15Z |
| format | Article |
| id | doaj.art-223c90d908a34a2bbb95b36d000c3ec0 |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-03-13T05:37:15Z |
| publishDate | 2020-01-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-223c90d908a34a2bbb95b36d000c3ec02023-06-14T06:10:43ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612020-01-01281343910.16210/j.cnki.1007-7561.2020.01.007Screening of quality modifying agent for frozen pizza crustLI Xie-xin0WANG Xin1LIU Shi-hong2ZHANG Jia-jie3College of Food Science, Sichuan Tourism College, Chengdu Sichuan 610100College of Food Science, Sichuan Tourism College, Chengdu Sichuan 610100College of Food Science, Sichuan Tourism College, Chengdu Sichuan 610100College of Food Science, Sichuan Tourism College, Chengdu Sichuan 610100Frozen pizza crust was selected as the research object.The influences of natural konjak powder,soylecithin,edible glycerol and sorbitol on the adhesiveness, hardness, cohesion, elasticity, sensory elasticity and mastication of frozen pizza crust were studied by single factors testing and orthogonal testing.By the analysis of significance and orthogonal testing, the results showed that the optimal formula of modifying agent in the basic recipe was： konjak powder 0.60%, soylecithin1.20%, sorbitol 0.04%, edible glycerol 1.00%.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200107?st=article_issuefrozen pizza crustsensory evaluationtexture analysisquality improvement agent |
| spellingShingle | LI Xie-xin WANG Xin LIU Shi-hong ZHANG Jia-jie Screening of quality modifying agent for frozen pizza crust Liang you shipin ke-ji frozen pizza crust sensory evaluation texture analysis quality improvement agent |
| title | Screening of quality modifying agent for frozen pizza crust |
| title_full | Screening of quality modifying agent for frozen pizza crust |
| title_fullStr | Screening of quality modifying agent for frozen pizza crust |
| title_full_unstemmed | Screening of quality modifying agent for frozen pizza crust |
| title_short | Screening of quality modifying agent for frozen pizza crust |
| title_sort | screening of quality modifying agent for frozen pizza crust |
| topic | frozen pizza crust sensory evaluation texture analysis quality improvement agent |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200107?st=article_issue |
| work_keys_str_mv | AT lixiexin screeningofqualitymodifyingagentforfrozenpizzacrust AT wangxin screeningofqualitymodifyingagentforfrozenpizzacrust AT liushihong screeningofqualitymodifyingagentforfrozenpizzacrust AT zhangjiajie screeningofqualitymodifyingagentforfrozenpizzacrust |