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Developments in Refrigerated and Frozen Dough and Pizza

BY: Melanie Zanoza Bartelme
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Session 028
Sunday, July 12; 10:30 a.m.–noon
Room S402

Pizza doughThe evolution of what consumers demand from their pizza has created interesting challenges for food technologists. In this session, a mix of experts will discuss the ways that pizza dough formulators can incorporate better-for-you ingredients into their products without compromising texture and flavor, as well as shelf life and stability. Padmanaban Krishnan will discuss pizza innovation using a mix of ancient and new technologies. Kristin Whitney will talk about the role of enzymes in particular in combating dough syruping in refrigerated pizza doughs, and Dilek M. Uzunalioglu will discuss ways to use carbohydrate-based stabilizers such as specialty starches and flours to replace wheat flours in gluten-free doughs.

Presented by: Padmanaban Krishnan, Kristin Whitney, and Dilek M. Uzunalioglu

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