Production of pizza dough with reduced fermentation time

Food Science and Technology (Campinas)

Simone Limongi²  Deise Rosana Silva Simões¹  Ivo Mottin Demiate¹ 

[1] ,Universidade Estadual de Ponta Grossa Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos Ponta Grossa PR ,Brasil

关键词: experimental design;    volume;    QDA;    rheofermentometer;    planejamento fatorial;    volume;    ADQ;    reofermentômetro;   

DOI  :  10.1590/S0101-20612012005000093

来源: SciELO

【 摘 要 】

The aim of this study was to reduce the fermentation time of pizza dough by evaluating the development of the dough during fermentation using a Chopin® rheofermentometer and verifying the influence of time and temperature using a 2² factorial design. The focus was to produce characteristic soft pizza dough with bubbles and crispy edges and soft in the center. These attributes were verified by the Quantitative Descriptive Analysis (QDA). The dough was prepared with the usual ingredients, fermented at a temperature range from 27 to 33 ºC for 30 to 42 minutes, enlarged, added with tomato sauce, baked, and frozen. The influence of the variables time and temperature on the release of carbon dioxide (H'm) was confirmed with positive and significant effect, using a rheofermentometer, which was not observed for the development or maximum height of the dough (Hm). The same fermentation conditions of the experimental design were used for the production of the pizza dough in the industrial process; it was submitted to Quantitative Descriptive Analysis (QDA), in which the samples were described by nine attributes. The results showed that some samples had the desired characteristics of pizza dough, demonstrated by the principal component analysis (PCA), indicating a 30 % fermentation time reduction when compared to the conventional process.

【 授权许可】

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