Student Work

Textural Variations of Pizza in Commercial Establishments

公开

可下载的内容

open in viewer

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
Subject
Publisher
Identifier
  • E-project-022811-171808
关键词
Advisor
Year
  • 2011
Date created
  • 2011-02-28
地点
  • Worcester
Resource type
Rights statement

关系

属于 Collection:

项目

单件

Permanent link to this page: https://digital.wpi.edu/show/vt150j71k