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.
Worcester Polytechnic Institute
Interactive Qualifying Project
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