Glicerina Virginia, Balestra Federica, Capozzi Francesco, Dalla Rosa Marco, Romani Santina
Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena (FC), Italy.
Department of Agri-Food Science and Technology, Alma Mater Studiorum, University of Bologna, Cesena (FC), Italy.
J Texture Stud. 2017 Nov 17. doi: 10.1111/jtxs.12311.
The effect of partial replacement of wheat flour with soy paste and wheat fiber on rheological, textural, physicochemical, and organoleptic characteristics of an enriched pizza base (E) was investigated in comparison with those of a control pizza base (C). New ingredients (e.g., enriched cooked ham, whey cheese, and tomato sauce realized using food industry by-products) were also used in E pizza topping to further increase its nutritional properties. Enriched dough was developed first at a laboratory level. Large and small deformation, moisture, leavening activity, and metabolic heat were tested. On the final product, produced at the industrial level, textural, color, sensory, and nutritional analyses were performed. Preliminary rheological analysis was essential to evaluate the suitability of the new pizza to be processed at industrial level. Both pizza dough samples showed a solid elastic-like behavior; however, the addition of soy and fiber increased moisture content of E pizza, due to the water binding ability of soy protein and to the effect of fibers that also decreased E dough elasticity. No differences in extensibility between the two samples were observed, whereas significantly lower values of resistance to extension and dough force were shown in sample E. These differences were likely due to the presence of soy that interfere with gluten formation and to the dietary fibers that interact with water. Ingredients used in E pizza improved its nutritional quality increasing dietary fibers and protein, and decreasing saturated fatty acids and cholesterol content, which contributed to decrease energy value, in terms of kilocalorie reduction.
In this work, the effects of using new ingredients (e.g., soy paste, wheat fiber) on the rheological, textural, physicochemical, nutritional, and organoleptic characteristics of an enriched pizza type were investigated both at laboratory and industrial levels. The new pizza provides a product that combines solid technological performances, in terms of rheological properties and dough elasticity, with improved and balanced nutritional quality, thanks also to the ingredients used in the topping. Results demonstrate the possibility of obtaining new pizza products characterized by nutritional and sensorial properties tailored for different group of consumers.
研究了用豆酱和小麦纤维部分替代小麦粉对强化披萨饼底（E）流变学、质地、物理化学和感官特性的影响，并与对照披萨饼底（C）进行了比较。E披萨饼顶还使用了新成分（如利用食品工业副产品制成的强化熟火腿、乳清奶酪和番茄酱），以进一步提高其营养特性。首先在实验室层面研制强化面团。测试了大变形和小变形、水分、发酵活性和代谢热。对工业层面生产的最终产品进行了质地、颜色、感官和营养分析。初步流变学分析对于评估新披萨在工业层面加工的适用性至关重要。两个披萨面团样品均表现出类似固体弹性的行为；然而，由于大豆蛋白的水结合能力以及纤维的作用，添加大豆和纤维增加了E披萨的水分含量，同时也降低了E面团的弹性。两个样品在延展性方面未观察到差异，而样品E的抗拉伸性和面团力值显著较低。这些差异可能是由于大豆的存在干扰了面筋形成，以及膳食纤维与水相互作用所致。E披萨中使用的成分提高了其营养质量，增加了膳食纤维和蛋白质，降低了饱和脂肪酸和胆固醇含量，这有助于降低千卡热量方面的能量值。
在这项工作中，在实验室和工业层面研究了使用新成分（如豆酱、小麦纤维）对一种强化披萨类型的流变学、质地、物理化学、营养和感官特性的影响。这种新披萨提供了一种产品，在流变学特性和面团弹性方面具有坚实的技术性能，同时由于饼顶使用的成分，其营养质量也得到了改善和平衡。结果表明，有可能获得具有针对不同消费者群体量身定制的营养和感官特性的新披萨产品。
