The effect of adding improvers on the physical and chemical properties of frozen pizza dough

This research aimed to study the effect of adding two types of flour improvers (ascorbic   acid and vital gluten) on the physicochemical and rheological properties of locally produced types of flour (standardized flour and zero flour) prepared for preparing frozen dough. Flour samples were obtained from the central laboratory of the General Organization for Grain Trade, Manufacturing and Storage in the Al-Sabina area. These samples were supplemented with ascorbic acid at a percentage of (100 and 200) ppm and vital gluten at a percentage of (2 and 4) and a mixture of them. Then, physicochemical and rheological tests of the flour were conducted. The dough was prepared and frozen using both quick and slow freezing methods, and stored for (30, 60, 90 and 120) days at a temperature of -18 degrees Celsius. Then the physicochemical and rheological properties of the frozen dough were measured, after which the pizza dough was manufactured and physical, chemical and sensory tests were conducted on it. Adding improvers led to a significant increase in fermentation power, while a negative significant effect of storage time on yeast activity was observed, as the values ​​of fermentation power decreased for all samples in both freezing methods as the frozen storage time increased. The maximum average extensibility resistance of frozen dough was observed to decrease after 120 days of frozen storage, and the extensibility values ​​decreased as the frozen storage process continued. The adhesion values ​​of frozen dough increased in the slow and fast methods. The results showed that adding ascorbic acid improves the ability of the dough to retain gases to strengthen the gluten network, increase the volume of the dough, and reduce the duration of fermentation, so it has finer pores and a homogeneous pulp, while reducing the phenomenon of aging and prolonging the shelf life of the dough. The results of the statistical analysis showed that the optimal ratios for strengthening the dough are 200 ppm ascorbic acid and 4% vital gluten, which gave a positive effect on the quality characteristics of the dough

https://doi.org/10.65723/RMSP3211