Rice utilization for pizza dough diversification | Swiss German University Library

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Rice utilization for pizza dough diversification

Purwadaria, Hadi K. - Personal Name; Juchahana, Adhitya - Personal Name;

The possibility of rice as wheat substitute in making pizza dough had been studied.rnThe objectives were using rice for substitute of wheat as the main ingredient for pizzarndough and to assess the characteristic of pizza dough. Treatments covered types ofrnrice ? long grain and short grain; volume cooking water ? 1361.19 cm3/20 g,rn1588.055 cm3/20 g, 1814.92cm3/20 g, 2041.785 cm3/20 g. The result indicated thatrnshort grain pizza with 1.75 cm cooking water level and 22.5 minutes baking time wasrnpreferred to long grain pizza and wheat pizza. The rice pizza was recommended to bernproduced commercially by the bakery, and further exploration at the ASEAN foodrnmarket was encouraged.

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Series Title: -
Call Number: 1016
Publisher: : Swiss German University., 2011
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
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Edition: -
Subject(s): FT
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