Fortification of pizza dough's with whole soybean flour of new cultivar 'UFVTN 105AP'/ Fortificacao de massas de pizza com farinha integral de soja do novo cultivar 'UFVTN 105AP'

Fortification of pizza dough's with whole soybean flour of new cultivar 'UFVTN 105AP'/ Fortificacao de massas de pizza com farinha integral de soja do novo cultivar 'UFVTN 105AP'

This study aimed to characterize the physicochemical properties and the correlation between the instrumental texture and the sensory acceptance of pizza dough 's fortified with whole soybean flour. Formulations were developed to contain 0%, 30%, 50% and 70% whole soybean flour. The texture anal...

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Veröffentlicht in:Ciência rural 2014-09, Vol.44 (9), p.1678
Hauptverfasser: Natal, Dorina Isabel Gomes, de Souza Dantas, Maria Ines, Vidigal, Marcia Cristina Teixeira Ribeiro, Ribeiro, Sonia Machado Rocha, Piovesan, Newton Deniz, Ma, Dias, Desirre Morais
Format: Artikel
Sprache:spa
Schlagworte:
Analysis
Fatty acids
Pizza
Soybean
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Zusammenfassung:This study aimed to characterize the physicochemical properties and the correlation between the instrumental texture and the sensory acceptance of pizza dough 's fortified with whole soybean flour. Formulations were developed to contain 0%, 30%, 50% and 70% whole soybean flour. The texture analysis indicated that the addition of 50% soybean increased (P
ISSN:0103-8478
DOI:10.1590/0103-8478cr20130687