Analysis of the Physical and Structure Characteristics of Reformulated Pizza Bread
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DOI: 10.3390/foods11131979
Abstract: The current study deciphers the processing of different proportions of white flour and whole wheat flour (100:0, 75:25, 50:50: 25:75, and 0:100) into a pizza base using yeast-based fermentation. The bread making using the yeast… read more here.
Keywords: pizza base; whole wheat; structure; wheat flour ... See more keywords
Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time
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DOI: 10.3390/foods12071407
Abstract: The research objective was to investigate the morpho-rheological, chemical, and structural changes of dough and Neapolitan pizza TSG as the leavening time varies and to evaluate their effects on the digestibility of starch and on… read more here.
Keywords: leavening time; pizza base; study physico;