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Suitability of spring wheat varieties for the production of best quality pizza

Journal of Food Science and Technology volume 51, pages 1517–1524 (2014)Cite this article

Abstract

The selection of appropriate wheat cultivars is an imperative issue in product development and realization. The nutritional profiling of plants and their cultivars along with their suitability for development of specific products is of considerable interests for multi-national food chains. In this project, Pizza-Hut Pakistan provided funds for the selection of suitable newly developed Pakistani spring variety for pizza production. In this regard, the recent varieties were selected and evaluated for nutritional and functional properties for pizza production. Additionally, emphasis has been paid to assess all varieties for their physico-chemical attributes, rheological parameters and mineral content. Furthermore, pizza prepared from respective flour samples were further evaluated for sensory attributes Results showed that Anmool, Abadgar, Imdad, SKD-1, Shafaq and Moomal have higher values for protein, gluten content, pelshenke value and SDS sedimentation and these were relatively better in studied parameters as compared to other varieties although which were considered best for good quality pizza production. TD-1 got significantly highest score for flavor of pizza and lowest score was observed from wheat variety Kiran. Moreover, it is concluded from current study that all wheat varieties except TJ-83 and Kiran exhibited better results for flavor.

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Acknowledgements

This work is the part of research project of Pizza-Hut sponsored by Pizza Hut Pakistan. We are also gratefully acknowledges the financial support from the Pizza Hut and National Institute of Food Science & Technology, University of Agriculture, Faisalabad.

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Affiliations

  1. National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

    Saima Tehseen, Faqir Muhammad Anjum, Imran Pasha, Muhammad Issa Khan & Farhan Saeed

Authors
  1. Saima Tehseen
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  2. Faqir Muhammad Anjum
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  3. Imran Pasha
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  4. Muhammad Issa Khan
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  5. Farhan Saeed
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Correspondence to Farhan Saeed.

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Tehseen, S., Anjum, F.M., Pasha, I. et al. Suitability of spring wheat varieties for the production of best quality pizza. J Food Sci Technol 51, 1517–1524 (2014). https://doi.org/10.1007/s13197-012-0666-3

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  • DOI: https://doi.org/10.1007/s13197-012-0666-3

Keywords

  • Wheat flour
  • Protein content
  • Rheological study
  • Mineral
  • Pizza