title: Quantification of pizza baking properties of different cheeses, and their correlation with cheese functionality.
abstract: The aim of this study is to quantify the pizza baking properties and performance of different cheeses, including the browning and blistering, and to investigate the correlation to cheese properties (rheology, free oil, transition temperature, and water activity). The color, and color uniformity, of different cheeses (Mozzarella, Cheddar, Colby, Edam, Emmental, Gruyere, and Provolone) were quantified, using a machine vision system and image analysis techniques. The correlations between cheese appearance and attributes were also evaluated, to find that cheese properties including elasticity, free oil, and transition temperature influence the color uniformity of cheeses.
authors.affiliation: College of Food Science and Engineering, Ocean Univ. of China, Qingdao, 266003, China.
authors.forename: Xixiu
authors.initials: X
authors.lastname: Ma
authors.forename: Murat O
authors.initials: MO
authors.lastname: Balaban
authors.forename: Lu
authors.initials: L
authors.lastname: Zhang
authors.forename: Emma A C
authors.initials: EA
authors.lastname: Emanuelsson-Patterson
authors.forename: Bryony
authors.initials: B
authors.lastname: James
mesh_terms: D002611:Cheese / Q000032:analysis*; D003116:Color; D004548:Elasticity; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D015416:Maillard Reaction; D012212:Rheology; D044366:Transition Temperature
keywords: color uniformity; machine vision; pizza baking; principal component analysis