The influence of pectin from apple and gum arabic from acacia tree on the quality of pizza

Pečivová, Pavlína; Dula, Tomáš; Hrabě, Jan

Title:

Author:

Pečivová, Pavlína; Dula, Tomáš; Hrabě, Jan

Document type:

Peer-reviewed article (English)

Source document:

International Journal of Food Properties. 2013, vol. 16, issue 7, p. 1417-1428

ISSN:

1094-2912 (Sherpa/RoMEO, JCR)

Journal Impact This chart shows the development of journal-level impact metrics in time

JCR	Journal Citation Reports - Impact Factor
SNIP	SCImago Source Normalized Impact per Paper
SJR	SCImago Journal Rank
IPP	SCImago Impact per Publication
CS	Scopus CiteScore

(Note: The metrics are not comparable against one another.)

DOI:

https://doi.org/10.1080/10942912.2011.587931

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.

Show full item record

Files in this item

Name: Fulltext_1003356.pdf

Size: 163.9Kb

Format: PDF

Description: fulltext

Name: Postprint_1003356.pdf

Size: 105.1Kb

Format: PDF

Description: postprint

View/Open

ČSN ISO 690:2011 citation

Citace článku v časopise:
PEČIVOVÁ, Pavlína, Tomáš DULA a Jan HRABĚ. The influence of pectin from apple and gum arabic from acacia tree on the quality of pizza. International Journal of Food Properties. 2013, vol. 16, iss. 7, s. 1417-1428. ISSN 1094-2912.

These citations are software generated and may contain errors. To verify accuracy, check the appropriate style guide.