Juchahana, Adhitya and Purwadaria, Hadi K. (2011) Rice Utilization For Pizza Dough Diversification. Bachelor thesis, Swiss German University.

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Abstract

The possibility of rice as wheat substitute in making pizza dough had been studied.The objectives were using rice for substitute of wheat as the main ingredient for pizza dough and to assess the characteristic of pizza dough. Treatments covered types of rice – long grain and short grain; volume cooking water – 1361.19 cm3/20 g, 1588.055 cm3/20 g, 1814.92cm3/20 g, 2041.785 cm3/20 g. The result indicated that short grain pizza with 1.75 cm cooking water level and 22.5 minutes baking time was preferred to long grain pizza and wheat pizza. The rice pizza was recommended to be produced commercially by the bakery, and further exploration at the ASEAN food market was encouraged.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Pizza; Rice; Utilization; Diversification; Substitution
Subjects:	S Agriculture > SB Plant culture > SB191 Rice T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	04 Mar 2021 15:05
Last Modified:	04 Mar 2021 15:05
URI:	http://repository.sgu.ac.id/id/eprint/1053

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