Measurement of hot-air and superheated steam drying characteristics of frozen pizza dough and surface coloras well as viscoelastic properties of baked pizza dough

摘要

Pizza dough samples were frozen and stored at different temperature (-5°C, -15°C, -25°C, -35°C and -45°C) and for different storage periods (1 day, 15 days, 25 days and 35 days) before the baking characteristics of the samples were measured during hot air (HA) and superheated steam (SHS) drying. Baked samples were employed for the measurement of surface color and viscoelastic properties. The moisture content of the samples frozen at -5°C significantly decreased after 15 days of frozen storage. The surface color of the SHS-dried samples changed more drastically than that of HA-dried samples. Higher viscoelastic properties were observed for the samples under the conditions of 25 and 35 days of frozen storage. Compared with HA, the SHS baking showed the potential to give the frozen pizza dough higher thawing rate, less baking time, higher drying rate, faster browning ability and different viscoelastic properties between crumbs and crusts.