Effect of mannitol and sago starch on the qualities of frozen dough pizza from rice-pregelatinized cassava flour

Abstract

Globally, the baking industry is creating gluten-free pizza, due to celiac disease which restricts the use of wheat flour. Cassava flour, rice flour, and sago starch are potentially substituted for wheat in the pizza dough. Gelatinization may alter the characteristics of native sago. Frozen pizza dough accelerates service. Mannitol preserves yeast by maintaining moisture during freezing storage, hence enhancing the quality and shelf life of dough. The purpose of this research was to determine the ideal formula by analyzing the physical properties of dough (development volume), pizza products (development volume, hardness, springiness and chewiness), and organoleptic products (appearance, smell, taste, texture, crumb uniformity and overall acceptance). This study utilized sago starch (native and extruded) and mannitol (0, 1 and 2%) for the dough, and stored it at -4℃ for 6 days. Physical characterization and organoleptic evaluations suggested that formula 3 (adding native sago starch +2% mannitol), and formula 5 (adding extruded sago starch +1% mannitol) were the optimal pizza base compositions. Formula 3 was 85.11 gf in hardness, 2.15 mm in springiness, and 1.35 mJ in chewiness. Formula 5 exhibited a hardness of 85.94 gf, a springiness of 2.16 mm, and a chewiness of 1.40 mJ. On the basis of organoleptic evaluations of flavor, texture, and crumb consistency, panelists appreciated Formula 5. Due to the absence of gluten, the non-wheat pizza crust exhibits a more fractal and elliptical crumb microstructure.