| Titles |
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English :
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Utilization whole wheat Flour in pizza production
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Arabic :
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استخدام دقيق حبة القمح الكاملة فى تصنيع البيتزا
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| Abstract |
The objective of this study was to use whole wheat flour for production of pizza . The pizza flour was replaced by whole wheat flour at levels of 0% 25% 50% 75% and 100% Rheological properties, falling number, staling , chemical composition , and sensory evaluation for all pizza were evaluated. The results show that increase whole wheat flour cause increase in water absorption, dough development tim and stability. Dough resistance, extensibility and energy value were decrease by increase of whole wheat flour levels. The pizza with high levels of whole wheat flour tended to retard staling. Using of whole wheat flour in pizza caused increasing of protein, fat, ash, crude fiber and some minerals (Calcium, Iron and Zinc). Pizza contained 25% whole wheat flour was more preferred than other sample and similar to control in all tasted sensory characteristics. It concluded that the pizza contained whole wheat flour was acceptable and permits the enrichment of pizza's nutritional value
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| Publication year |
2012
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Egyptian J. of Nutrition
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| Author(s) from ARC |
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| Publication Type |
Journal
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