The influence of pectin from apple and gum arabic from acacia tree on the quality of pizza

Pečivová, Pavlína; Dula, Tomáš; Hrabě, Jan

Název:

Autor:

Pečivová, Pavlína; Dula, Tomáš; Hrabě, Jan

Typ dokumentu:

Recenzovaný odborný článek (English)

Zdrojový dok.:

International Journal of Food Properties. 2013, vol. 16, issue 7, p. 1417-1428

ISSN:

1094-2912 (Sherpa/RoMEO, JCR)

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DOI:

https://doi.org/10.1080/10942912.2011.587931

Abstrakt:

The aim of this work was to determine the effect of apple pectin and arabic gum on the organoleptic characteristics of pizza flans. Significant differences in the sensory characteristics, such as flavour and change during chewing as well as the quality between the pizza flan with the addition of hydrocolloids and the pizza flan without them were found out. The additions of hydrocolloids improve the quality and flavour of pizza flans. On the other hand, higher amounts of gum arabic from the acacia tree caused worse tenderness of the bakery product. © 2013 Copyright Taylor and Francis Group, LLC.

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Citace článku v časopise:
PEČIVOVÁ, Pavlína, Tomáš DULA a Jan HRABĚ. The influence of pectin from apple and gum arabic from acacia tree on the quality of pizza. International Journal of Food Properties. 2013, vol. 16, iss. 7, s. 1417-1428. ISSN 1094-2912.

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