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Full-Text Articles in Life Sciences
Understanding The Pizza Baking Properties Of Low Moisture Part Skim (Lmps) Mozzarella Cheese, Anjali Verma
Understanding The Pizza Baking Properties Of Low Moisture Part Skim (Lmps) Mozzarella Cheese, Anjali Verma
All Graduate Theses and Dissertations, Fall 2023 to Present
Mozzarella cheese is expected to melt, stretch, release free oil and exhibit browning and blistering when baked on pizza. This research aimed to investigate the effects of different starter cultures (based on lactose and galactose utilizing ability) and calcium levels on the functionality of Mozzarella cheese when baked on pizza. Four combinations of starter cultures using S. thermophilus (STI 06)-control, Lac+ Gal+ L. helveticus (LH 32), and Lac- Gal+ adjunct culture L. helveticus (LH 7995) were used to make the cheese samples. Various tests were conducted over a seven-week period to evaluate their baking properties. The …
Measurement Of Conduction, Radiation, And Convection Thermal Energy To Assess Baking Performance In Residential Ovens., Sean Simpson
Measurement Of Conduction, Radiation, And Convection Thermal Energy To Assess Baking Performance In Residential Ovens., Sean Simpson
Electronic Theses and Dissertations
Residential ovens are complicated thermal environments capable of delivering convection, conduction, and radiation heat transfer to food. The amount and mode of heat transfer can change based on the design of the oven cavity, cooling systems, and oven cycle algorithms. Studies have shown that the changes in one heat transfer mode can have an impact on the quality of baked goods. The many variables involved make designing residential ovens a time consuming and costly process. The goal of this study is to adapt thermal energy sensing technology to collect energy data from a residential oven and develop correlations to quality …