Production of pizza dough with reduced fermentation time

Abstract

The aim of this study was to reduce the fermentation time of pizza dough by evaluating the development of the dough during fermentation using a Chopin® rheofermentometer and verifying the influence of time and temperature using a 2² factorial design. The focus was to produce characteristic soft pizza dough with bubbles and crispy edges and soft in the center. These attributes were verified by the Quantitative Descriptive Analysis (QDA). The dough was prepared with the usual ingredients, fermented at a temperature range from 27 to 33 ºC for 30 to 42 minutes, enlarged, added with tomato sauce, baked, and frozen. The influence of the variables time and temperature on the release of carbon dioxide (H'm) was confirmed with positive and significant effect, using a rheofermentometer, which was not observed for the development or maximum height of the dough (Hm). The same fermentation conditions of the experimental design were used for the production of the pizza dough in the industrial process; it was submitted to Quantitative Descriptive Analysis (QDA), in which the samples were described by nine attributes. The results showed that some samples had the desired characteristics of pizza dough, demonstrated by the principal component analysis (PCA), indicating a 30 % fermentation time reduction when compared to the conventional process.

Utilization of Husk Tomato Fruit Seeds Powder in some Foodstuff استخدام مسحوق بذور ثمار الحرنکش فی بعض المواد الغذائیة

“…As for the pizza, as displayed in Table (9), the results displayed that they are in the same trend, as both 7% husk tomato seeds powder + 8 % black rice flour (Z1)were more acceptable than the control (Z) according to the above-mentioned properties and reasons. The similar result is nearly close to Pacheco de Delahaye et al, (2005), Singh and Goyal (2011) and Limongi et al, (2012). Mean values represent ± Standard Deviation values Mean values with different superscripts within the same column are significantly different (p≤ 0.05) )Z) Control (Z1) 7% Husk tomato seeds powder (HTSP) + 8 % Black rice flour (BRF).…”

<b>Antifungal compounds extracted from rice bran fermentation applied to bakery product conservation

“…The ingredients of the dough were established based on the weight of flour, wherein the formulation used consisted of 100 g of wheat flour, type 1, fortified with iron and folic acid (100%), crystallized sugar (4%), refined salt (2%), soybean oil (3%), fresh yeast (2%) and filtered drinking water (60 -70%), at 5°C as Limongi, Simões and Demiate (2012). The ingredients were weighed on a precision balance, added and mixed in trough with hook rod type, for 10 minutes on medium speed.…”