EFFECTS OF FLOUR TYPE AND DOUGH RETARDATION TIME ON THE SENSORY CHARACTERISTICS OF PIZZA CRUST

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