Rheological and storage effect of hydrophillic gums on the quality of frozen dough pizza

Abstract

Conventional methods of dough development for the bakery products have very short storage time for the dough. Frozen dough, is the modification in dough development for increasing the storage time of dough for different bakery products. Frozen dough shelf life could be enhanced by the incorporation of different hydrocolloids in flour but there is decreasing trend in the quality of the frozen dough bakery products with the increase in storage periods. The present study was undertaken to determine the effect of Arabic gum and Carboxymethyl Cellulose (CMC) added in wheat flour on the rheological and baking performance of pizza prepared from frozen dough method. Frozen Dough Pizzas (FDP) were prepared from wheat flour by adding different levels of gums after 0, 15, 30, 45 and 60 days of frozen storage. It was observed that water absorption, arrival time, departure time, peak time and tolerance index was higher in flours containing 3% CMC. Whereas mixing time and peak height percentage was found higher in the treatment having 3% Arabic gum. It can also be concluded from this study that the use of Arabic gum and CMC at the level of 3% on flour weight basis can improve the frozen dough pizza (FDP) quality. Frozen dough stabilizers have great potential for improving the overall baking quality of wheat flour during frozen storage.