Effect of the addition of dietary fiber on the quality of pre-baked pizza doughs

• Grant number: 11/13341-5
• Support Opportunities: Regular Research Grants
• Duration: October 01, 2011 - September 30, 2012
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Caroline Joy Steel
• Grantee: Caroline Joy Steel
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Pre-baked pizza doughs without fillings are considered convenience products by consumers, as they are are available semi-prepared in supermarkets at relatively low costs. Bakery products are amongst the products that have been used for the inclusion of fiber in the diet. This is due to the fact that these foods have positive acceptance by consumers in relation to other products enriched with fibers developed so far. Despite there being little research on the quality and technology associated with the manufacture of pizza and few quality indicators available in the legislation for this type of product, some phenomena can be explained by analogy to the production of bread, since the basic ingredients of these two products are practically the same. The increase in the pizza market in Brazil, 5% a year in sales, and growing public concern in maintaining a healthy diet, but also seeking and giving preference to convenience foods and practicality are indications that the development of pre-baked pizza doughs enriched with fibers can have a positive impact on this expanding market and trends in the choice of foods by consumers. The objective of this study is to evaluate the effects of the addition of whole grain wheat flour and white wheat fiber on the quality of pre-baked pizza doughs. Their effects on processing and on technological, sensory and conservation characteristics of pre-baked pizza doughs will be identified. (AU)