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Thermomechanical changes during reheating pizza shells as related to heating method.

Author(s) : VITTADINI E., CHEN X. J., CHINACHOTI P.

Type of article: Article

Summary

Two transitions were studied in pizzas, T(1) (at 33.5% moisture content) which decreased amplitude upon vacuum drying and T(2) which was moisture independent. Moisture loss in the microwawe (more rapid) heated samples below "freezable" water range resulted in T(1) and T(2) gradually changing in their proportion. T(2) increasingly became predominant eventually merging with T(1). Resulting differences in thermo-mechanical and rheological properties were related to temperature-moisture profiles, shrinkage, the observed loss of "freezable" water and networking. T(2) was found responsible for the leathery texture in microwaved pizza while T(1) was the dominating transition in the soft conventional product. Retrogradation of starch was not related.

Details

  • Original title: Thermomechanical changes during reheating pizza shells as related to heating method.
  • Record ID : 1997-2289
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 61 - n. 5
  • Publication date: 1996/09
  • Document available for consultation in the library of the IIR headquarters only.

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