Mastrascusa David, Vázquez-Villegas Patricia, Huertas José Ignacio, Pérez-Carrillo Esther, Nevarez Roberto
Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. México 64849.
Welbilt Inc. ETC Global Innovation, 2227 Welbilt Blvd, New Port Richey, FL 34655 US.
J Food Sci Technol. 2022 Apr;59(4):1384-1395. doi: 10.1007/s13197-021-05148-8. Epub 2021 Jun 5.
The growing need for developing more efficient and sustainable technologies for the processing of bakery products leads to the need for replacing the current subjective methodology by an instrumental method to evaluate the quality of these products. In this work, relevant physic characteristics that define the quality and acceptability of pizzas were identified, and instrumental methods were established to evaluate them. Cooking quality of the pizza base was established through rapid visco analysis and scanning electron microscopy. The physic attributes considered of the pizza base with and without toppings were final cooking temperature, specific volume, water content, color, and texture. Aiming to validate the applicability of the instrumental methods, we prepared well-accepted pizzas, using three different oven technologies, and carried out a sensory test with 60 non-trained panelists. We observed that the proposed method is sensitive enough to identify differences in the quality of pizzas produced by the oven technologies. However, those variations were not enough to be recognized by participants of the sensory panel. The values of pizza attributes obtained in this work could be used as a baseline of comparison for pizzas produced by new and more efficient cooking technologies.
The online version contains supplementary material available at (10.1007/s13197-021-05148-8).
开发更高效、可持续的烘焙产品加工技术的需求日益增长，这就需要用一种仪器方法取代当前的主观方法来评估这些产品的质量。在这项工作中，确定了定义披萨质量和可接受性的相关物理特性，并建立了仪器方法来评估它们。通过快速粘度分析和扫描电子显微镜确定了披萨饼底的烹饪质量。考虑有无配料的披萨饼底的物理属性包括最终烹饪温度、比容、含水量、颜色和质地。为了验证仪器方法的适用性，我们使用三种不同的烤箱技术制作了广受好评的披萨，并对60名未经培训的评审员进行了感官测试。我们观察到，所提出的方法足够灵敏，能够识别烤箱技术生产的披萨在质量上的差异。然而，这些差异不足以被感官小组的参与者识别出来。这项工作中获得的披萨属性值可作为新的、更高效烹饪技术生产的披萨的比较基线。
在线版本包含补充材料，可在(10.1007/s13197-021-05148-8)获取。
