Development of Speciality Flour for Pizza Base.

Mahajan Snehal, Shriram (2014) Development of Speciality Flour for Pizza Base. [Student Project Report] (Submitted)

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Abstract

Milling process of wheat generates various flour streams that differ in physical, chemical and functional properties. Quality of flour mill streams is very important for obtaining specialty flour for specific application. Commercialwheat mill streams were evaluated for pizza making characteristics. The result showed wide variation in moisture (10.23 to14.42%), ash (0.52 to 1.89%), dry gluten (7.95 to 9.62%), sodium dodecyl sulphate (SDS) sedimentation values (39 to 70ml), falling number (448 to 620 sec) and damaged starch (6.42 to 12.62%) in different flour mill streams. The particle size distribution of streams differed among the streams. The front reduction passages observed the higher values of brightness (L) compared to last reduction and break passages flour streams. The farinograph water absorption, dough development time and dough stability values were higher for the flour streams of last break and reduction passages indicating more flour strength. Shape, textural, colour and sensory analyses were performed on pizza base prepared with thedifferent mill streams. Front reduction passages produced pizza with high overall score. Last break and reduction streams pizza showed a darker and more reddish crumb and such pizza obtained the lowest sensoryscores.Results of the study will help miller to segregate flour streams in a roller flour mill for the development of speciality flour for pizza base.

Item Type:	Student Project Report
Uncontrolled Keywords:	speciality flour, pizza base
Subjects:	600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	26 Jun 2015 12:36
Last Modified:	26 Jun 2015 12:36
URI:	http://ir.cftri.res.in/id/eprint/11906

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