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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
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