Quality Characteristics of Pregelatinized Cassava Flour and Its Application in Frozen Dough for Artisan Pizza
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Abstract
Cassava has played a significant role in Indonesia and it has undergone various modern adaptations by transforming into pregelatinized cassava flour (PCF). This study reports on the characteristics of PCF produced by small entrepreneurs, evaluates the suitability of PCF frozen dough for fusion dishes like PCF-pizza, and assesses consumer acceptability of PCF-pizza. The concept of PCF-pizza integrates Indonesian ethnic cuisine, such as cassava, with the popular Western dish of pizza. A PCF producer was interviewed, followed by PCF sampling, which was then further formulated into a dough. The dough was developed in a laboratory, and it was stored in a freezer at a temperature of -20 + 2 oC for 0, 14, and 28 days. An artisan baker was intensively coached to develop the dough for the production of PCF-pizza, which was then delivered to the end consumer. Standard analytical methods were applied to determine the PCF characteristics, while questionnaire assessed consumers responses. The study revealed that PCF has suitable characteristics for dough preparation of PCF-pizza. The dough could expand and form pores upon baking, indicating that the dough protected the yeast cells during frozen storage. The PCF frozen dough, stored for 14 days, was still suitable for producing PCF-pizza. Consumers accepted the PCF-pizza texture, taste, and aroma, and the price was feasible for the artisanal bakery industry. This study demonstrated that the scientific and technological innovation of PCF, supported by public investment, presents opportunities for improved cassava utilization, thereby encouraging the development of smallholder agro-industries.
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