- 著者
- Akane Matsumoto Kanae Nakai Kiyoshi Kawai
- 出版者
- The Japanese Society of Applied Glycoscience
- 雑誌
- Journal of Applied Glycoscience (ISSN:13447882)
- 巻号頁・発行日
- pp.jag.JAG-2021_0014, (Released:2022-02-08)
- 被引用文献数
- 1
The soft texture of the pizza crust rim is generated by baking at a high temperature for a short period in a stone oven. In the case of baking in an electric oven, the pizza dough is baked at a much lower temperature and for a longer period, resulting in a harder texture. To improve the texture of electric oven-baked pizza crust, the effects of water and gelatinized starch on the viscoelasticity of pizza dough and the texture of pizza crust was investigated. Rheological properties (storage modulus, loss modulus, and yield stress) of pizza dough decreased with an increase in water content. When wheat flour in the dough was partially replaced with pre-gelatinized wheat starch, the rheological properties of the dough were maintained even at a high-water content. These results indicate that water-enriched dough can be prepared with gelatinized starch and baked using an electric oven. There was no significant difference in apparent density between the conventional and modified pizza crusts. Water content of the crumb part of the modified crust was significantly higher than that of the conventional crust. Texture analysis revealed that the modified pizza crust showed significantly lower stress at high strain than the conventional crust. In addition, sensory evaluation showed that the modified pizza crust exhibited greater firmness and stickiness than the conventional crust, which was attributed to the increased water content with gelatinized starch of the dough.
- 著者
- Trinh Ngoc Dang Le Akane Matsumoto Kiyoshi Kawai
- 出版者
- The Japanese Society of Applied Glycoscience
- 雑誌
- Journal of Applied Glycoscience (ISSN:13447882)
- 巻号頁・発行日
- vol.68, no.4, pp.69-76, 2021-11-20 (Released:2021-11-20)
- 参考文献数
- 31
Wheat flour-based batter containing 0 to 20 % trehalose was deep-fried, dried and held in various water activity (aw) conditions. The effects of trehalose content and aw on oil content, water sorption, isothermal mechanical relaxation, and fracture properties were investigated. For comparison, the fracture properties of freeze-dried porous waxy corn starch solids were also investigated. The 10 % trehalose sample had the lowest oil content, water content, and aw. A force-reduction value (∆F) of the samples was evaluated as a typical mechanical relaxation parameter. ∆F gradually increased with increasing aw and sharply increased above a specific aw presumed to be associated with the glass to rubber transition. Compared to ∆F values among the glassy samples, 10 and 20 % trehalose samples had higher ∆F values (were more rigid) than 0 and 5 % trehalose samples. From the fracture measurements of the glassy samples, the first fracture force increased linearly and the number of fracture peaks decreased linearly with increasing aw. At each aw, 10 % trehalose had the lowest first fracture force and the highest the number of fracture peaks. Freeze-dried porous waxy corn starch solids showed similar fracture properties to deep-fried samples. These findings suggest that around 10 % trehalose content is optimal for producing deep-fried foods with a brittle texture.