Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza Crust
Author:
Affiliation:
1. Graduate School of Integrated Sciences for Life, Hiroshima University
2. School of Applied Biological Science, Hiroshima University
Publisher
The Japanese Society of Applied Glycoscience
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/jag/69/1/69_jag.JAG-2021_0014/_pdf
Reference27 articles.
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2. 2) R. Upadhyay, D. Ghosal, and A. Mehra: Characterization of bread dough: Rheological properties and microstructure. J. Food Eng., 109, 104-113 (2012).
3. 3) L.S. Sciarini, P.D. Ribotta, A.E. León, and G.T. Pérez: Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality. J. Food Eng., 111, 590-597 (2012).
4. 4) R.F. Tester, S.J.J. Debon, and M.D. Sommerville: Annealing of maize starch. Carbohydr. Polym., 42, 287-299 (2000).
5. 5) H. Jacobs and J.A. Delcour: Hydrothermal modifications of granular starch, with retention of the granular structure: A review. J. Agric. Food Chem., 46, 2895-2905 (1998).
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