Aceitação de diferentes tipos de massas de pizzas

Abstract

Brazil has one of the largest pizza markets in the world and the acceptance of this product has led to the emergence of a large number of pizzerias that have intensified competition between enterprises. Thus, the present work aimed to identify the type of pasta that most sensorially pleases the consumer's taste, offering for evaluation four options of baked pasta produced with different wheat flours, pasta with wheat type 1 (A), pasta with 50% semolina and 50% wheat flour type 1 (B), flour with 75% semolina and 25% wheat flour type 1 (C) and a dough with pre-mix suitable for pizza, 100% (D). The preparation of the doughs was by slow fermentation, of 24 hours under refrigeration, opened in a machine and roasted in a gas tunnel type oven. The masses evaluated 45 untrained tasters and frequenters of the study pizzeria located in the city of Uberlândia / MG. The attributes of appearance, crispness, oral texture, flavor and global acceptance were evaluated, in addition to the consumption intention. Statistical analysis was carried out and it was found that there was no significant difference in the product when using different types of flour, that is, there was no preference among the pasta and the consumption intention was high, assuming that they would always eat.