The effects of recipe formulation on the textural characteristics of microwave-reheated pizza bases

Abstract

Recipe formulation can reduce the development of inferior textural characteristics in microwave-reheated cereal-based products. This study assessed the impact of water-binding agents (potato starch, pea fibre, oat fibre, locust bean gum), emulsifiers (Panodan, Nutrisoft), ingredient blends (Purawave, Microwave Improver Base) and a proteolytic enzyme (fungal protease) on the textural characteristics of microwave-reheated pizza bases. Textural characteristics were evaluated using texture profile analysis (TPA). The attributes considered were fracturability, hardness, springiness, adhesiveness, cohesiveness, gumminess and chewiness. For this study, frozen five-inch pizza bases topped with tomato and cheese were reheated for 120, 150 and 180 s in a domestic microwave oven. The textural characteristics of the microwave-reheated pizza base samples were influenced by the presence of the selected agents. Overall the Panodan + oat fibre product yielded the best textural characteristics. Panodan/Nutrisoft/Purawave and Microwave Improver Base test ingredients improved the qualities of the pizza base. The recipes that showed minor enhancement of the texture contained Nutrisoft + locust bean gum/proteolytic enzyme and potato starch. The pea fibre was not advantageous and for many attributes had a disadvantageous effect. © 2000 Society of Chemical Industry