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Screening of quality modifying agent for frozen pizza crust
- Source :
- Liang you shipin ke-ji, Vol 28, Iss 1, Pp 34-39 (2020)
- Publication Year :
- 2020
- Publisher :
- Academy of National Food and Strategic Reserves Administration, 2020.
-
Abstract
- Frozen pizza crust was selected as the research object.The influences of natural konjak powder,soylecithin,edible glycerol and sorbitol on the adhesiveness, hardness, cohesion, elasticity, sensory elasticity and mastication of frozen pizza crust were studied by single factors testing and orthogonal testing.By the analysis of significance and orthogonal testing, the results showed that the optimal formula of modifying agent in the basic recipe was： konjak powder 0.60%, soylecithin1.20%, sorbitol 0.04%, edible glycerol 1.00%.
Details
- Language :
- English, Chinese
- ISSN :
- 10077561
- Volume :
- 28
- Issue :
- 1
- Database :
- Directory of Open Access Journals
- Journal :
- Liang you shipin ke-ji
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.223c90d908a34a2bbb95b36d000c3ec0
- Document Type :
- article
- Full Text :
- https://doi.org/10.16210/j.cnki.1007-7561.2020.01.007