Rheology, fatty acid profile and quality characteristics of nutrient enriched pizza base

Abstract

Enrichment of thick bread type pizza base (PZB) was done by substituting wheat flour (WF) with 5, 10 and 15 % soya protein isolate (SPI). The rheological characteristics of WF showed that water absorption increased, extensibility and peak viscosity decreased when level of SPI increased from 5 to 15 %. Baking studies showed that spread ratio decreased and hardness values of PZB increased with the increase in amount of SPI from 5 to15 %. Beyond 10 % SPI, the overall quality of PZB was adversely affected. To the optimal blend of 10 % SPI, 5 % psyllium husk (PH) was added and the hydrogenated fat was replaced by canola oil (CAN) in enriched PZB. The enriched PZB treated with combination of additives had 1.7 and 1.6 times more protein and dietary fiber than the control PZB. Fatty acid analysis showed that the enriched PZB had 58.65 % oleic, 6.58 % linolenic acid and 31.28 % polyunsaturated fatty acid and no Trans fat was present.

Multi‐ Fabaceae flour for gluten‐free pizza base: Rheology, processing, microstructural, and physico‐sensory characteristics

“…These findings are in line with the report published by Gupta et al. (2015) on their study on soy protein isolate incorporated PB. Similarly, The use of CA significantly improved the physical characteristics of PB except for hunter color values.…”

“…Similar results were reported for nutrient‐enriched PB containing soy protein isolates and psyllium husk by Gupta et al. (2015). They reported that the addition of 10% soy protein isolate and 5% psyllium husk to wheat flour increased the ash (2.50–2.80%) protein content (8.50–14.50%), and dietary fiber content (4.90–8.00%), respectively, in the pizza base.…”

“…However, in MFGF dough, the hardness and gumminess increased and cohesiveness and springiness values decreased. This effect was mainly due to the decrease in gluten and an increase in other nongluten protein contents derived from the ingredients used in MFGF (Gupta et al., 2015). However, the addition of a combination of additives to MFGF significantly decreased the hardness of the dough and the dough was more cohesive.…”

“…The sheeted dough was cut to a size of 12 cm using a circular cutter and the surface was docked and further proofed in the chamber (30°C and 75% relative humidity) for 20 min before baking at 200°C for 7 min. The PB was cooled to room temperature and packed in polypropylene pouches until further analysis (Gupta et al., 2015).…”

Rheological Characteristics of Model Gluten-Free Dough with Plantago Seeds and Husk Incorporation

“…The seeds known as psyllium are mainly sourced from black Plantago psyllium and blond Plantago ovata [ 1 ]. Plantago products are source of dietary fiber with a high proportion of water-soluble fraction having gel-forming properties [ 2 , 3 , 4 ]. Its effect on the human body includes cholesterol-lowering effect, laxative and glycemic index reduction [ 2 , 4 , 5 , 6 , 7 ].…”