The primary factors in determining the favorability of pizza are taste and texture. Although significant data regarding the mechanical properties of bread and the rheological properties of cheese have been collected, no effort has been made to combine these ingredients as a composite material. In this study the tensile properties, browning intensity, and break angle are examined to provide a detailed analysis of the overall favorability of pizza. A comparison is made between locally and nationally produced pizzas with respect to their textural properties.

• This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.

Creator

• Boyce, James Michael
• Bingham, Andrew Joseph
• Boucher, Christopher R.

Subject

• Food
• Community
• Culture

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-022811-171808

Palavra-chave

• Cooking

Advisor

• Shivkumar, Satya

Year

• 2011

Date created

• 2011-02-28

Localização

• Worcester

Resource type

• Interactive Qualifying Project

Rights statement

• In Copyright