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Article: Pizza Dough Differentiation by Principal Component Analysis of Alveographic, Microbiological, and Chemical Parameters
- Article from:
- Cereal Chemistry
- Article date:
- July 1, 2005
- Author:
CopyrightCopyright American Association of Cereal Chemists Jul/Aug 2005. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
We contrast two types of pizza dough produced in Naples. One was prepared in accordance with pizza dough regulations drawn up by the Ente Nazionale Italiano di Unificazione (UNI). Different pizza doughs were studied using a set of parameters linked to mechanical, microbiological, and chemical properties. The pizza doughs were analyzed by alveographic tests following Approved Methods of AACC International. In particular, alveographic values of parameters ΔP^sub max^, V^sub r^, ΔP^sub max^/V^sub r^, E^sub r1^, E^sub r2^, E^sub rT^, as well as the nondimensional ratios E^sub r1^/E^sub rT^ and E^sub r2^/E^sub rT^ were obtained. Microbial counts of bacteria and yeast were ...