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Old 08-30-2014, 12:37 PM   #1
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Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation

with Cheese Functionality...

Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality - Ma - 2014 - Journal of Food Science - Wiley Online Library

and...

http://finance.yahoo.com/news/heres-...225350293.html

From second link:

Quote:
The Experiment
In order to do a thorough investigation of the properties required to best achieve such results, the scientists included a wide range of cheeses not just mozzarella, which is clearly the gold standard, but also cheddar, Colby, Edam, Emmental, Gruyere, and provolone.

They sprinkled each cheese on top of a pizza base in exacting amounts and decided against using sauce so they wouldn't have to worry about an additional variable. Then each pie was baked for the same amount of time.

Some researchers may have opted to call in a panel of tasters to evaluate each pie. But humans can be fickle not to mention expensive. So the team opted to do a machine-vision analysis of the pies instead, relying on a machine that took careful pictures and then made sense of them, using specially developed algorithms that could quantify the color and uniformity of each pizza.

The team also assessed each cheese for meltability and elasticity as well as oil and water activity.

What They Found
Turns out mozzarella is king of the pizza cheeses for a reason: "its unique stretchability," the authors, led by Xixiu Ma, conclude. It also produces high levels of bubble-making steam and low levels of free-flowing oil, which is why those bubbles brown up so nicely. But for those willing to mix it up a bit, the study revealed some interesting things.

Adding oily cheeses like Gruyere or provolone will make the pizza less burnt-looking, while sprinkling on some Colby cheese will facilitate a more uniform appearance.
NOW you know.....

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Old 08-30-2014, 01:45 PM   #2
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"... a machine-vision analysis..." of cheese melted on dough.

This tells you which cheese is best on a pizza?

But, of course! Everyone knows that when it comes to pizza, it's how the cheese looks that's most important.
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Old 08-30-2014, 03:44 PM   #3
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Quote:
Originally Posted by Andy M. View Post
"... a machine-vision analysis..." of cheese melted on dough.

This tells you which cheese is best on a pizza?

But, of course! Everyone knows that when it comes to pizza, it's how the cheese looks that's most important.

Machines are the future so join the collective and enjoy.

Assimilation is futile.


As far as how the cheese looks being important. Hasn't American Idol taught you anything?

Looks are everything my friend so you'd better spruce yourself up.

Thanks for the link Kleenex. Thought provoking at the least.
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