Determination of pizzas quality and acceptability by physic-mechanical tests.

ABSTRACT: The growing need for developing more efficient and sustainable technologies for the processing of bakery products leads to the need for replacing the current subjective methodology by an instrumental method to evaluate the quality of these products. In this work, relevant physic characteristics that define the quality and acceptability of pizzas were identified, and instrumental methods were established to evaluate them. Cooking quality of the pizza base was established through rapid visco analysis and scanning electron microscopy. The physic attributes considered of the pizza base with and without toppings were final cooking temperature, specific volume, water content, color, and texture. Aiming to validate the applicability of the instrumental methods, we prepared well-accepted pizzas, u

SUBMITTER: Mastrascusa D 

PROVIDER: S-EPMC8882754 | biostudies-literature | 2022 Apr

REPOSITORIES: biostudies-literature