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Quality Characteristics of Pizza Crust Formulated with Floury Rice Powder
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This study investigated the quality characteristics of pizza crusts prepared with varying substitution levels of floury rice powder (FRP). Strong flour (SF) was replaced with 0% (control), 20% (FRP-20), 40% (FRP-40), and 60% (FRP-60) FRP. The fermentation expansion capacity of the dough remained stable at 20% substitution. The moisture content and yield of the pizza crust significantly increased with higher substitution levels of FRP, whereas the baking loss rate and volume decreased (p<0.05). High lightness, low yellowness were observed in the experimental groups at a high rate of FRP substitution (p<0.001). Textural analysis showed that increasing the substitution level of FRP significantly increased hardness, gumminess, and chewiness, while cohesiveness decreased (p<0.001). In the acceptance test, FRP-40 obtained scores that were comparable to or higher than those of the control across all liking attributes, suggesting that substituting 40% of SF with FRP positively influenced consumer acceptance.
Abstract
This study investigated the quality characteristics of pizza crusts prepared with varying substitution levels of floury rice powder (FRP). Strong flour (SF) was replaced with 0% (control), 20% (FRP-20), 40% (FRP-40), and 60% (FRP-60) FRP. The fermentation expansion capacity of the dough remained stable at 20% substitution. The moisture content and yield of the pizza crust significantly increased with higher substitution levels of FRP, whereas the baking loss rate and volume decreased (p<0.05). High lightness, low yellowness were observed in the experimental groups at a high rate of FRP substitution (p<0.001). Textural analysis showed that increasing the substitution level of FRP significantly increased hardness, gumminess, and chewiness, while cohesiveness decreased (p<0.001). In the acceptance test, FRP-40 obtained scores that were comparable to or higher than those of the control across all liking attributes, suggesting that substituting 40% of SF with FRP positively influenced consumer acceptance.