Nutritional impact of the pre-backed pizza dough made of the nutritive flours vs the classic pizza dough on the food diet

Authors:

Steluța Radu

Volume 30, Issue 4;
Pages: 521-527; 2024
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551

Abstract:

Abstract

In this experimental research were followed the quality characteristics of the flours and the quality of pizza dough obtained from the dietetic flour, gluten-free flour and rye flour comparative with more processing flours T 000 and T 650. The types of cereals Genius, Spelta, and Secale cereale were used for obtained the types of flour. These three types of flour were chosen due to the beneficial nutritional influence on some diets. Thus, two control samples were made from T650 flour and T 480 or T 000 flour and the new technological recipes for the pizza doughs made from Graham or dietetic flour, gluten-free flour and rye flour. The characteristics of the innovative recipes analysed were followed through comparative analysis with the characteristics of classic pizza doughs, analysing: the hydration capacity of flours, the moisture of flours, porosity of pre baked pizza dough. The caloric value and energy intake of the studied of pizza types were calculated. It was also monitored some classic pizza assortments, estimating by simulation their caloric impact on the finished product - different pizza assortments – Pizza Caltzone, Pizza Quatrofromage, Pizza Margerrita, Pizza with tuna, pizza with corn and pineapple. The results shown lower humidity, hydration capacity and dough porosity in the case of gluten free flour.

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