Faculty Advisor

Shivkumar, Satya

Abstract

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.

Publisher

Worcester Polytechnic Institute

Date Accepted

February 2011

Project Type

Interactive Qualifying Project

Accessibility

Unrestricted

Advisor Department

Mechanical Engineering

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