When it comes to how pizza looks, cheese matters

August 21, 2014

Most consumers have an idea what they want their pizza slice to look like. Golden cheese with that dark toasted-cheese color scattered in distinct blistery patches across the surface with a bit of oil glistening in the valleys. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated the pizza baking performance of different cheeses (mozzarella, cheddar, colby, Edam, Emmental, Gruyere, and provolone) in conjunction with a new quantifiable evaluation technique to see how their composition and functional differences affected browning and blistering.

The study found that the elasticity, free oil, moisture, water activity and transition temperature all influence the color uniformity of . Blisters were not formed for cheddar, colby, and Edam cheeses because of their small elasticity. A sufficient amount of free oil prevents moisture evaporation, and thus less intensive browning on Gruyere and provolone, and hardly at all with Emmental. Therefore, these cheeses can be combined with the easily blistering mozzarella to create a gourmet pizza with a less burnt appearance.

This study is unique because the researchers did not rely on human sensory assessment. Instead, they developed a machine vision technique coupling careful imaging with quantified image analysis to help quantify a description that can be used by manufacturers to make an appealing product for consumers.

Explore further: Making low-fat cheese taste better

More information: View the abstract in Journal of Food Science visit here

Watch study author, Bryony James, PhD, University of Auckland, New Zealand discuss the research in this video

Related Stories

Making low-fat cheese taste better

October 15, 2013

In an effort to promote better public health, recent European law requires producers to limit fat content, particularly in cheese and cheese-based products.

Biohackers reengineering baker's yeast to make vegan cheese

July 15, 2014

A group calling themselves biohackers, from the San Francisco Bay area has created an Indiegogo project called "Real Vegan Cheese!" Their goal is to create cheese that is every bit as good as that made from mammalian milk, ...

Recommended for you

Just how good (or bad) is the fossil record of dinosaurs?

August 28, 2015

Everyone is excited by discoveries of new dinosaurs – or indeed any new fossil species. But a key question for palaeontologists is 'just how good is the fossil record?' Do we know fifty per cent of the species of dinosaurs ...

Fractals patterns in a drummer's music

August 28, 2015

Fractal patterns are profoundly human – at least in music. This is one of the findings of a team headed by researchers from the Max Planck Institute for Dynamics and Self-Organization in Göttingen and Harvard University ...

0 comments

Please sign in to add a comment. Registration is free, and takes less than a minute. Read more

Click here to reset your password.
Sign in to get notified via email when new comments are made.