Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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1. The development of Pizza with Chungkukjang and Onion : Optimization of Pizza Crust Preparation Using Response Surface Methodology

청국장${\cdot}$양파 첨가 피자 제조 : 1. 반응표면분석을 이용한 피자크러스트 제조의 최적화

  • Sung, Chae-Ran (Department of Food and Nutrition, Changwon National University) ;
  • Kim, Chang-Soon (Department of Food and Nutrition, Changwon National University)
  • 성채란 (국립창원대학교 식품영양학과) ;
  • 김창순 (국립창원대학교 식품영양학과)
  • Published : 2007.08.31
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Abstract

This study was conducted to develop pizza crust with additions of Chungkukjang and onion. The stickiness of the pizza dough containing fresh Chungkukjang (C), heated Chungkukjang (HC), and fresh Chungkukjang with added dough-improver (CI), was measured to evaluate the dough properties. The optimum conditions for pizza crust preparation relating to the processing suitability and sensory quality were established using response surface methodology (RSM). When HC and CI were used in dough making, dough stickiness was reduced to 37% and 51%, respectively. Therefore, the dough-improver(2%) offered the pizza dough better rheological properties when C was used without heat treatment. On the other hand, processing suitability such as the spreadability and overall acceptability, which included the smell and taste of the pizza, were impaired as the amount of CI increased. However, the use of fresh ground onion in the pizza dough compensated for these impairments. The optimum conditions for pizza crust making as determined by RSM were 25.1% onion, 7.1% Chungkukjang, and 52.3 min of fermentation time.

Keywords

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