Pizza crusts

Effect of the Maillard Browning Reaction on the Nutritive Value of Breads and Pizza Crusts... 

Lysine is an essential amino acid in human nutrition. Although people in developed nations most often obtain lysine from foods other than bread, the nutritive value provided by lysine in bread is highly important to the majority of people living in developing nations. This paper reports effects of baking or toasting on the nutritive value of breads and related products such as pizza crusts. 

Effects of High-Temperature and Short-Time Baking on the Nutritive Value of Balady Bread and Pizza Crust... 

In addition to white bread, studies have been done on some exotic breads, such as balady bread, widely consumed in Egypt and other Mid-East countries, by El-Samahy and Tsen (16) and some popular foods such as pizza in the U.S., Italy, and many other countries by Tsen, et a]. (16). Balady bread and pizza crust, like white bread, are prepared from fermented dough, but they are baked at a much higher temperature for a shorter period. 

Increasing the baking temperature merely 16°C from 327° to 343°C reduced the PER from 1.13 to 0.95 when both breads were baked for 5.0 min. The significant reductions in PER point out the importance of controlling temperature and time when baking balady bread or related products such as pizza crust. 

As for pizza, the high-temperature and short-time baking reduced the lysine and, to a lesser extent, tyrosine, cystine, and threonine in the crust. As shown in Table 7, the total lysine content loss ranged from 7.1% for whole wheat pizza crust to 19.4% for a commercial pizza crust (17). 

The difference between total and available lysine for each pizza crust was small, indicating that the nutritive loss in pizza crust should be attributed largely to the destruction of a portion of lysine in such crust. 

TABLE VII. Amino acids contents in wheat flours and pizza crusts... 

As shown in Table IX, the lysine availability (%) showed changes for the three samples. However, the unavailable lysine (total lysine minus available lysine) contents in bread (whole), bread crust and crumb were only 0.04, 0.05, 0.03%, respectively. Table 7 shows that the unavailable lysine contents for all pizza crusts, baked and unbaked, varied only from 0.02 to 0.03%. These data indicate the reduction of lysine caused by baking is mainly shown by the total lysine analysis. It appears then that there is no need to run available lysine determinations for such bakery foods. This finding also suggests that the nutritive loss of bread and pizza crusts was primarily due to the destruction of lysine in those products to a lesser extent baking caused it to become unavailable. 

The importance of controlling temperature and time also should be emphasized, particularly when products such as balady bread or pizza crust, baked by a high-temperature and... 

The group consensus of opinion was that the pizza crust tasted like cardboard. [ Consensus means collective opinion, so it s unnecessary to add group or repeat opinion. ]... 

Products and Uses A common additive in baked goods, beverages (nonalcoholic), candy (soft), cheese, confections, dough (fresh pie), fillings, frostings, gelatins, jams, jellies, meat products, pizza crust, and puddings. It is an antimi-... 

Food cooking and processing belts - PEEK coating Taconic International Wear, release and mechanical properties for aggressive cooking environments such as bacon, burgers and pizza crusts... 

Heyne, L. Unklesbay, N. Unklesbay, K. Keller, J. Computerized image analysis of protein quality of simulated pizza crusts. Canadian Institute of Food Science and Technology Journal, 1985, 18(2), 168-173. 

Hr Bake it on a pizza crust with mozzarella and ricotta for white pizza. 

The flour is used for the production of yeast-leavened breads such as French, pan, hearth, Arabic or Kta, crispy pizza crusts, and sweet yeast-fermented goods. 

Generally, all-purpose flours are ideally suited for pizza crusts. Flours for frozen pizza doughs contain more protein and yeast (usually dried yeast), emulsifiers (0.02%-0.3%), and gums to counteract the negative effects of freeze-thaw cycles. 

TABLE 10.6 Typical Formulas for the Elaboration of Pizza Crusts.289... 

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