Cereal Chem. 70:647-650   |  VIEW ARTICLE

Effects of Flour Type and Dough Retardation Time on the Sensory Characteristics of Pizza Crust.

D. M. Larsen, C. S. Setser, and J. M. Faubion. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

Pizza doughs were prepared with two commercially available flours: a hard spring wheat blend (13.95% protein) and a hard winter wheat blend (11.2% protein). A standardized formula and lab-scale production method were used. Doughs were retarded at 2-3 C for periods ranging from one to seven days before being processed into pizzas. Trained sensory panelists evaluated freshly baked pizzas to determine the effects of flour and retardation time on crust textural attributes. Statistical analysis of the resulting data indicated that the flour type used in crust production had no significant effect on the sensory attributes under scrutiny. However, dough retardation time had significant effects on several sensory characteristics, including pullapart, crispness, denseness, and cohesiveness.