Analysis of the Physical and Structure Characteristics of Reformulated Pizza Bread

Abstract

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.

Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

“…Firmness refers to the force required to achieve a specific deformation (Alam et al., 2022). The results presented in Table 2 showed that the bread with added hydrogenated vegetable fat had a low value (3.42 N); however, it was not significantly different from formulation B5 (25% APP), which exhibited a firmness of 3.85 N ( p < 0.05).…”

Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch

“…Generally, there was an increase in hardness corresponding to a decrease in rice flour and increase in potato starch. Alam et al [ 84 ] reported that bran may have acted as a reinforcing component, which may have contributed to the increased firmness of the dough. In our study, BMS is a pigmented rice flour encapsulated by bran; thus, bread formulations with higher percentages of rice flour had higher hardness values for both the dough and the bread.…”

“…Chewiness is measured as the time needed to chew a sample at a consistent rate of force before it acquires the optimum consistency for swallowing [ 84 ]. The chewiness of food is a very essential parameter for different ages of consumers.…”

Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality

“…The whiteness (WI) and yellowness (YI) indices of the samples were calculated, as reported by Alam et al, 2022 [ 46 ], according to the following equations: …”