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

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.