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Flour Types in Pizza Making Experiment by AINA MAISARAH BINTI ADIRATNO is a document available to read on EtoBox.

This lab report discusses an experiment conducted by a group of students at the National University of Malaysia to investigate how different types of flour affect the texture of pizza. The group tested all-purpose flour, bread flour, cake flour, 50% whole wheat flour, and self-rising flour. They observed that bread flour produced a very chewy crust due to its high protein content. The 50% whole wheat flour pizza had a grainy, dense texture. All-purpose flour yielded a moderately chewy crust. Cake flour crea

Author

AINA MAISARAH BINTI ADIRATNO

Language

EN