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KMID : 1011620070230040481
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 4 p.481 ~ p.491
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1. The development of Pizza with Chungkukjang and Onion : Optimization of Pizza Crust Preparation Using Response Surface Methodology
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성채란:Sung Chae-Ran
김창순:Kim Chang-Soon
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Abstract
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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 (HQ, 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 urface 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 rlieological 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.
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KEYWORD
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pizza crust, Chungkukjang, onion, response surface methodology, optimization
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