Analysis of the Physical and Structure Characteristics of Reformulated Pizza Bread

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 system resulted in significant changes in the characteristics of bread, ranging from the porous structure development to the crumb cellular structure modifications. An increase in the proportions of whole wheat flour resulted in the formation of golden yellow pizza bases. The lightness of the crust was decreased, whereas the yellowness index was increased as the whole wheat flour contents were increased. The pore size of the pizza base was decreased while the pore density was increased as the whole wheat flour content was raised within the bread. The microscopic study also showed the formation of porous structures on the bulk of the pizza base. The texture analysis of the bread also suggested an increase in the formation of the rigid network structure when the amount of whole wheat flour was increased. The springiness, cohesiveness, and resilience were comparable for all the prepared samples. On the other hand, the values for hardness, gumminess, and chewiness showed an increasing trend with the increase in the whole wheat flour content. The impedance of the samples decreased when there was an increase in the whole wheat flour content. Overall, the pizza base that was developed with 50% whole wheat flour and 50% white flour ratio displayed acceptably firm yet sufficient viscoelastic properties for human consumption.