Matsumoto Akane, Nakai Kanae, Kawai Kiyoshi
Graduate School of Integrated Sciences for Life, Hiroshima University 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-8528, Japan.
School of Applied Biological Science, Hiroshima University 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-8528, Japan.
J Appl Glycosci (1999). 2022 Feb 18;69(1):1-7. doi: 10.5458/jag.jag.JAG-2021_0014. eCollection 2022.
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 were 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.
披萨饼皮边缘的柔软质地是通过在石窑中高温短时间烘烤产生的。在电烤箱中烘烤的情况下，披萨面团在低得多的温度下烘烤更长时间，导致质地更硬。为了改善电烤箱烤制的披萨饼皮的质地，研究了水和糊化淀粉对披萨面团粘弹性和披萨饼皮质地的影响。披萨面团的流变特性（储能模量、损耗模量和屈服应力）随着含水量的增加而降低。当面团中的小麦粉部分被预糊化小麦淀粉替代时，即使在高含水量下，面团的流变特性也能保持。这些结果表明，可以用糊化淀粉制备高含水量的面团，并用电烤箱烘烤。传统披萨饼皮和改良披萨饼皮的表观密度没有显著差异。改良饼皮面包心部分的含水量明显高于传统饼皮。质地分析表明，改良披萨饼皮在高应变下的应力明显低于传统饼皮。此外，感官评价显示，改良披萨饼皮比传统饼皮表现出更大的硬度和粘性，这归因于面团中糊化淀粉导致的含水量增加。
