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The influence of pectin from apple and gum arabic from acacia tree on the quality of pizza
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| dc.title | The influence of pectin from apple and gum arabic from acacia tree on the quality of pizza | en |
| dc.contributor.author | Pečivová, Pavlína | |
| dc.contributor.author | Dula, Tomáš | |
| dc.contributor.author | Hrabě, Jan | |
| dc.relation.ispartof | International Journal of Food Properties | |
| dc.identifier.issn | 1094-2912 Scopus Sources, Sherpa/RoMEO, JCR | |
| dc.date.issued | 2013 | |
| utb.relation.volume | 16 | |
| utb.relation.issue | 7 | |
| dc.citation.spage | 1417 | |
| dc.citation.epage | 1428 | |
| dc.type | article | |
| dc.language.iso | en | |
| dc.publisher | Taylor and Francis Inc. | en |
| dc.identifier.doi | 10.1080/10942912.2011.587931 | |
| dc.subject | Dough | en |
| dc.subject | Hydrocolloid | en |
| dc.subject | Pizza | en |
| dc.subject | Quality | en |
| dc.subject | Sensory analysis | en |
| dc.description.abstract | 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. | en |
| utb.faculty | Faculty of Technology | |
| dc.identifier.uri | http://hdl.handle.net/10563/1003356 | |
| utb.identifier.obdid | 43870225 | |
| utb.identifier.scopus | 2-s2.0-84878745507 | |
| utb.identifier.wok | 000319382100001 | |
| utb.identifier.coden | IJFPF | |
| utb.source | j-scopus | |
| dc.date.accessioned | 2013-07-27T14:55:24Z | |
| dc.date.available | 2013-07-27T14:55:24Z | |
| dc.rights.access | openAccess | |
| utb.contributor.internalauthor | Pečivová, Pavlína | |
| utb.contributor.internalauthor | Dula, Tomáš | |
| utb.contributor.internalauthor | Hrabě, Jan | |
| utb.fulltext.sponsorship | This contribution was written within the framework of the IGA (Internal Grant Agency, MSMT) grant-maintained project: Reg. No. IGA/52/FaME/11/A, Applying and usage of employees’ education methods with the Knowledge Management elements in the business companies in Czech Republic, and with the financial support of IGA. | |
| utb.fulltext.projects | IGA/52/FaME/11/A | |
| utb.fulltext.faculty | Faculty of Management and Economics | |
| utb.fulltext.ou | - |
