Pizza Research Articles

Analysis of Frozen Bakery Items Containing Trehalose and its Impact on Quantitative Quality Measures

The frozen dough market has been increasing annually since it reduces cost while ensuring the availability of fresh products. Ice crystal formation inside the dough decreases yeast functionality while thawing releases fluid inside the dough, both leading to an unacceptable product. Trehalose can enhance the viability of yeast cells and reduce ice crystals. Four concentrations of trehalose (0, 10, 20, and 30%) were investigated on the freeze-thaw quality of frozen dough. Samples were prepared, frozen, and thawed before testing for color, moisture, water activity, and texture. Trehalose had no significant impact on color, moisture, or water activity of any sample despite trends in moisture and water activity being present. However, increased trehalose showed decrease in peak load in biscuits and pizza crusts. Therefore, more research is needed but data shows that trehalose could act as an anti-staling agent by reducing crust hardness in frozen biscuits and pizza crusts.

Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough

In this study, the formulation of doughs was investigated using varying percentages of Agaricus bisporus flour, with the aim of utilizing mushroom stem fragments, typically considered production waste. The stem residues were collected from a mushroom cultivation facility, cleaned, and washed to remove impurities. The material was then subjected to two different drying methods: conventional dehydration and freeze-drying. After drying, the material was ground to produce mushroom flour. Doughs were formulated with different proportions of this flour and analyzed for texture profile, color, nutritional value, phenolic content, antioxidant activity, and sensory characteristics. The inclusion of mushroom flour resulted in darker doughs, particularly when the flour was obtained through conventional dehydration due to oxidation processes. This substitution also affected texture parameters, leading to increased hardness and reduced elasticity in most treatments compared to the control sample. In addition, cohesiveness progressively decreased from 0.35 in the control to 0.14 in the sample made with 100% dehydrated flour and 0.20 in the sample made with 100% freeze-dried flour, resulting in brittle doughs. The most significant impact on nutritional value was an increase in protein, fat, and dietary fiber levels, reaching values over 5% of crude fiber in the sample to which 50% of dehydrated mushroom flour was added. Additionally, mushroom flours exhibited a high proportion of phenolic compounds, reaching values near 700 mg gallic acid/100 g in the flour from freeze-dried samples and 320 mg gallic acid/100 g in the flour from dehydrated samples. These values reflect a higher content of phenolic compounds in products made with mushroom flours and an increased antioxidant capacity compared to the control sample. Sensory evaluation showed that the texture remained unaffected; however, flavor perception was altered at a 50% mushroom flour substitution. In terms of external appearance, only the 25% freeze-dried mushroom flour formulation was statistically similar to the control, while all other treatments were rated lower.

Cytomegalovirus Retinitis: Clinical Manifestations, Diagnosis and Treatment.

Cytomegalovirus (CMV) retinitis is the most common eye disease associated with CMV infection in immunocompromised individuals. The CMVR may initially be asymptomatic; however, relatively mild vitreous inflammation at the onset may be an important differential point from other diseases in HIV patients. Fundus photography, CD4 T-cell count, and telemedicine could be used to screen and monitor the high-risk population, particularly in resource-limited regions. Retinitis generally starts in the peripheral retina and advances toward the posterior pole, which could develop to the characteristic "pizza pie" appearance marked by central retinal necrosis and intraretinal hemorrhage. CMVR causes vision loss if left untreated, and early antiviral therapy significantly reduces the risk of vision loss. Alongside traditional antiviral treatments, immunotherapies including CMV-specific adoptive T-cell therapy and CMV immunoglobulin (CMVIG) are emerging as promising treatment options due to their favorable tolerability and reduced mortality. This review comprehensively examines CMV retinitis, encompassing the clinical features, differential diagnosis, laboratory tests, and updated treatment strategies to inform clinical management.

Process standardization and characterization of Pizza cheeses prepared employing ‘dual acidification’ method

Process standardization and characterization of Pizza cheeses prepared employing ‘dual acidification’ method

Perancangan UI/UX pada Toko Pizza dengan Metode Design Thinking

This study focuses on the design of the user interface (UI) and user experience (UX) for a pizza shop application using the Design Thinking method. Aiming to enhance convenience and efficiency in the ordering process, the method involves five stages: empathize, define, ideate, prototype, and test. The UI design is developed to ensure an attractive and user-friendly interface, while the UX emphasizes ease of navigation and user satisfaction. The resulting prototype includes essential features such as product menus, shopping cart, and order tracking. Usability testing shows that the application effectively simplifies online pizza ordering, improving the overall shopping experience for users.

Reducing dietary lipopolysaccharides to slow progression of cognitive impairment and Alzheimer’s disease

We hypothesize that a dietary reduction of lipopolysaccharide (LPS) could reduce risk and slow progression of cognitive impairment and Alzheimer’s disease by reducing neuroinflammation. LPS is a component of the highly inflammatory cell membrane of Gram-negative bacteria. LPS and inflammatory cytokines are elevated in Alzheimer’s disease, both in plasma and in the central nervous system. Inflammatory cytokines, triggered by LPS in food, can enter the brain via active transport and induce microglial activation and inflammatory damage, including loss of synapses and neurons. Excess LPS and inflammatory cytokines can also induce blood-brain barrier damage and increase amyloid-β production. The highest dietary sources of LPS are processed meat and dairy products, which can rapidly raise levels of plasma LPS within one to two hours. For example, there was a 65-fold increase in plasma LPS after eating a thin-crust cheese pizza. The LPS in these foods is transported via chylomicrons into the bloodstream. Smaller amounts of LPS from colonic microbiota do not account for the sharp postprandial increase of plasma LPS. Once in the bloodstream, LPS can increase inflammatory cytokines 2-fold to 68-fold within two hours. LPS increases cytokines via LPS binding protein and cluster of differentiation-14, triggering toll-like receptor-4, and activating nuclear factor kappa-B. Nuclear factor kappa-B can increase cytokine levels, including interleukin-1-beta, interleukin-6, and tumor necrosis factor-alpha. Practical implications: Even low plasma levels of LPS can reduce cognition. Decreasing brain inflammation by reducing dietary LPS can lower risk of cognitive impairment and dementia.

Fat and fatty acid composition of selected regular and healthy fast foods in Amman, Jordan

Fast food is a food that is timely and easily prepared and consumed. Generally, it is made of cheap and low nutritional value ingredients. The aim of this study is to determine the fat and the fatty acid composition of regular and healthy fast foods in Amman, Jordan. Thirty-six samples of different fast-food items were collected from three regular fast-food restaurants. Twelve samples were bought from a healthy fast-food restaurant. The results showed that the highest fat content among regular samples was in chicken burger (CB) 12.022% but it was the lowest in turkey sandwich (T) 5.13%. Total fat was lower in healthy items. The highest amount of fat was in healthy chicken pizza (IPH) 6.62%, while baked potato (BP) showed the lowest fat content (0.27%). Halloumi sandwich (H) recorded the greatest level of saturated fatty acids (SFA) 67.01%, yet the lowest was in beef shawarma (BS) 28.30%. Healthy halloumi (HH) recorded the greatest level of SFA (69.45%) where it was the lowest in BP (20.60%). The greatest monounsaturated fatty acids (MUFA) content was in BS (42.88%), however its lowest content was in cheese pizza (EP) 26.31%. The highest content of MUFA was in healthy chicken fajita (HCF) 55.33% while its lowest was in HH (27.24%). The highest polyunsaturated fatty acids (PUFA) content was recorded by chicken shawarma (CS) 34.45% where it was the lowest in H (5.29%). The highest PUFA content was in samples containing meat. The greatest PUFA content was recorded in healthy turkey (HT) 38.01%, whereas it was the lowest in HH (5.20%). The highest level of trans fatty acids (TFA) was observed in French fries (FF) (0.72%), while its lowest amount was in chicken burger (CB) (0.12%). The highest TFA level was in HT (0.86%) while its lowest amount was in BP (0.11%). The ω-6/ω-3 in regular samples was from 5:1 for (CS) to 36:1 for (FF). Nevertheless, ω-6/ω-3 ranged from 1:1 to 22:1 for healthy beef quesadilla (HBQ) and HH in healthy samples. It was found that ω-6/ω-3 in healthy samples was lower than regular ones. The PUFA/SFA ranged 0.08 - 1.25 for H and BS. Whereas, the PUFA/SFA ranged 0.07 - 1.59 for HH and BP in healthy samples. Among the regular samples, the highest atherogenic index (AI) and thrombogenic index (TI) were in H (2.54 and 3.06). The lowest AI and TI were in BS (0.47) and CS (0.54). The highest AI and TI were in HH (2.91 and 3.46) in healthy samples, whereas the lowest AI and TI were in BP 0.26 and 0.49. Key words: Jordan, fast-food, regular, healthy, fat content, fatty acid composition

Влияние жировых компонентов на свойства молокосодержащих продуктов, произведенных по технологии термизированных сыров

The research featured the effect of fatty components on the sensory, physicochemical, structural, and mechanical indicators and functional properties of milk-containing products subjected to heat-treated cheese technology. Butter with a fat mass fraction of 72.5 % and a milk fat substitute served as fat components while rennet casein and modified starch were the protein-carbohydrate base. The list of variables included the mass fraction of fat in solids, the concentration of emulsifying salt, and humidity. The aspects tested included taste, smell, consistency, active acidity, and penetration tension. The functional properties were assessed using the pizza cheese rating scale developed at the Institute of Butter- and Cheesemaking. The tests revealed no differences in the effect of milk fat and milk fat substitute on the physicochemical, structural, mechanical, and functional properties and texture. The samples with milk fat substitute had a specific taste while the samples with butter possessed a weak creamy taste. Fat components improved the uniformity of milk-containing products produced by the heat-treated cheese method. As the mass fraction of fat increased, the penetration tension went down. Fats, regardless of their origin, had a positive effect on the gradability, meltability, and extensibility while reducing the number of blisters. If taken at maximum values, the variables led to poor texture, functional properties, and penetration stress. The best combination for heat-treated products included fats of milk origin and 2 % emulsifying salt. The finished product had 50 % moisture mass fraction and 35 % fat in solids.

Validation of a simulated commercial traditional crust pepperoni pizza baking process and thermal inactivation parameters of a 3‐serovar Salmonella inoculum in pizza dough

AbstractThe objective of this study was to validate a simulated commercial baking process for traditional crust pepperoni pizza to inactivate Salmonella when contamination was introduced through inoculated flour and pepperoni slices. The unbleached flour and pepperoni slices were inoculated (separate studies) with a 3‐serovar Salmonella cocktail and dried back to their respective pre‐inoculation water activity level to achieve 6.14 and 6.84 log CFU/g, respectively. The inoculated traditional crust pizza was baked at 260°C (500 °F) for 12 min followed by 15 min of ambient cooling. In both cases, a >6 log CFU/g reduction in Salmonella population was achieved by the first 8 min of baking. The pH (5.23–5.25) and water activity (0.958 ± 0.001–0.938 ± 0.005) of the pizza in this study did not change significantly. The D‐values of 3‐serovar Salmonella cocktail in traditional crust pepperoni pizza dough were 23.2 ± 1.82, 7.50 ± 0.32, and 2.0 ± 0.15 min at 56°C, 59°C, and 62°C, respectively, with a z‐value of 5.7°C. The study validated that traditional crust pepperoni pizzas when baked at 260°C (500 °F) for at least 12 min will reduce Salmonella populations by ≥5 log CFU/g if prebaking contamination occurs via flour and/ or pepperoni.

The effect of coagulant type and refrigerated storage on texture and functional properties of low-moisture mozzarella cheese and pizza cheese analogues

This study investigates the impact of coagulant type and refrigerated storage (7 and 70 days at 4 °C) on texture of unmelted and properties of melted low-moisture mozzarella cheese (LMMC) and pizza cheese analogues. The LMMCs were produced using fermentation-derived chymosins of different ratios between clotting and general proteolytic activity (C/P) (40 vs 80). Whereas, in the case of pizza cheese analogues, the effect of fermentation-derived chymosin (C/P = 80) was compared with microbial rennet. The lower proteolytic activity of coagulant resulted in higher LMMCs hardness. Higher water retention in LMMCs produced with the enzyme of lower proteolytic activity corresponded to superior melting properties. Stretching properties were enhanced in both pizza cheese analogues and LMMCs over storage time, regardless the enzyme used. Coagulant type did not affect meltability of pizza cheese analogues. In general, the properties of pizza cheese analogues were more difficult to shape compared to LMMCs.

Effect of mannitol and sago starch on the qualities of frozen dough pizza from rice-pregelatinized cassava flour

Globally, the baking industry is creating gluten-free pizza, due to celiac disease which restricts the use of wheat flour. Cassava flour, rice flour, and sago starch are potentially substituted for wheat in the pizza dough. Gelatinization may alter the characteristics of native sago. Frozen pizza dough accelerates service. Mannitol preserves yeast by maintaining moisture during freezing storage, hence enhancing the quality and shelf life of dough. The purpose of this research was to determine the ideal formula by analyzing the physical properties of dough (development volume), pizza products (development volume, hardness, springiness and chewiness), and organoleptic products (appearance, smell, taste, texture, crumb uniformity and overall acceptance). This study utilized sago starch (native and extruded) and mannitol (0, 1 and 2%) for the dough, and stored it at -4℃ for 6 days. Physical characterization and organoleptic evaluations suggested that formula 3 (adding native sago starch +2% mannitol), and formula 5 (adding extruded sago starch +1% mannitol) were the optimal pizza base compositions. Formula 3 was 85.11 gf in hardness, 2.15 mm in springiness, and 1.35 mJ in chewiness. Formula 5 exhibited a hardness of 85.94 gf, a springiness of 2.16 mm, and a chewiness of 1.40 mJ. On the basis of organoleptic evaluations of flavor, texture, and crumb consistency, panelists appreciated Formula 5. Due to the absence of gluten, the non-wheat pizza crust exhibits a more fractal and elliptical crumb microstructure.

Functionality of Pizza Cheese as Affected Using Saccharomyces boulardii Adjunct Culture During Refrigerated Storage

Background: Mozzarella/Pizza cheese remains the preferred choice for topping pizza. There is currently no information available on the production of Pizza cheese employing Saccharomyces boulardii as an adjunct culture. The research was conducted to study the influence of S. boulardii adjunct culture on the functional properties of Pizza cheese during refrigerated storage. Methods: Experimental Pizza cheese was manufactured using a blend of homogenized and unhomogenized milks (1:1; cheese designated as CBHM). Control cheese was prepared from unhomogenized milk involving stretching of curd, post whey draining. Result: The baking properties viz., meltability as well as melting time were markedly affected by T, P and the interaction T´P. The fat leakage and stretch length of cheeses were markedly affected by T and P only. The melt and fat leakage values exhibited marked increase with the advancement of the storage period. It is recommended to consume such cheese before 21 days since CBHM cheese elicits the desirable baking characteristics up to 21 days.

Innovative Covering Liquids Stabilising Water-Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping.

This study analyses the possibility of changing the composition of the covering liquid in which mozzarella cheese is stored. The characterisation of mozzarella cheese consumed fresh and during later culinary use as a pizza topping was carried out. Mozzarella cheese from cow's milk and reconstituted sheep's milk were used for this study. The cheese was stored in whey-based covering liquid to which single or double amounts of lactose and/or citric acid (w/w) were added. The results obtained during laboratory analysis showed that the addition of lactose and/or citric acid to the covering liquid significantly impacted the mass of the cheese and the changes that can occur during later culinary use. The observed changes in the cheese during storage in the covering liquid were confirmed by the characteristics of the liquid itself. The smallest mass changes were related to cheeses stored in a covering liquid with double the amount of lactose and a single amount of citric acid. This cheese also displayed positive changes in all assessed descriptors (texture, melt, and colour). The amount of leachate from the cheese was small and occurred relatively late after unpacking and quartering. Based on the results of the study, changes made to the composition of the covering liquids can positively affect the characteristics of mozzarella cheese. Additionally, this data allows for the creation of specialised mozzarella cheeses that can pique the consumer's interest.

UNILATERAL CMV RETINITIS IN HIV/AIDS PATIENT WITH MULTIPLE OPPORTUNISTIC INFECTIONS

Introduction : CMV Retinitis is the most common opportunistic infection in HIV/AIDS patient. Ocular manifestations in HIV/AIDS have similar clinical features though the management therapies are different.
 Case Illustration : A 47-year-old man was presented with blurred vision on LE since 4 months. Patient was diagnosed with HIV/AIDS since 2 years. Patient only had light perception on LE, and 5/10 on RE. The LE anterior segment showed flare and cell indicating active anterior uveitis. The LE posterior segment revealed extensive hemorrhage and exudate known as ‘pizza pie’ appearance, and cotton wool spot with multiple ischemic areas on RE. Laboratory tests revealed reactive IgG CMV and very low CD4 count (4 cell/?l). Patient was also diagnosed with Tinea Corporis, Scabies, and Pneumocystis carinii pneumonia. Oral Valganciclovir 900 mg was administered twice a day for 3 weeks, along with anti- retroviral therapy.
 Discussion : The anterior uveitis and ‘pizza pie’ appearance with positive CMV IgG indicate CMV Retinitis in fulminant form. Cotton wool spot found in the RE leads to retinal microvasculopathy due to HIV invading the vascular endothelium and causing increased plasma viscosity. This patient only had 4 cell/?l CD4 which indicates severe immune deficiency. If not treated immediately, patients with CD4 count <50 are at higher risk of contralateral eye involvement. Oral Valganciclovir was chosen considering the multiple opportunistic infections the patient had.
 Conclusion : It is important to distinguish CMV retinitis with other HIV/AIDS ocular manifestations. The choice of therapy needs be considered with the overall condition of patient.

UNILATERAL CMV RETINITIS IN HIV/AIDS PATIENT WITH MULTIPLE OPPORTUNISTIC INFECTIONS

Introduction : CMV Retinitis is the most common opportunistic infection in HIV/AIDS patient. Ocular manifestations in HIV/AIDS have similar clinical features though the management therapies are different.
 Case Illustration : A 47-year-old man was presented with blurred vision on LE since 4 months. Patient was diagnosed with HIV/AIDS since 2 years. Patient only had light perception on LE, and 5/10 on RE. The LE anterior segment showed flare and cell indicating active anterior uveitis. The LE posterior segment revealed extensive hemorrhage and exudate known as ‘pizza pie’ appearance, and cotton wool spot with multiple ischemic areas on RE. Laboratory tests revealed reactive IgG CMV and very low CD4 count (4 cell/?l). Patient was also diagnosed with Tinea Corporis, Scabies, and Pneumocystis carinii pneumonia. Oral Valganciclovir 900 mg was administered twice a day for 3 weeks, along with anti- retroviral therapy.
 Discussion : The anterior uveitis and ‘pizza pie’ appearance with positive CMV IgG indicate CMV Retinitis in fulminant form. Cotton wool spot found in the RE leads to retinal microvasculopathy due to HIV invading the vascular endothelium and causing increased plasma viscosity. This patient only had 4 cell/?l CD4 which indicates severe immune deficiency. If not treated immediately, patients with CD4 count <50 are at higher risk of contralateral eye involvement. Oral Valganciclovir was chosen considering the multiple opportunistic infections the patient had.
 Conclusion : It is important to distinguish CMV retinitis with other HIV/AIDS ocular manifestations. The choice of therapy needs be considered with the overall condition of patient.

Influence of the Mozzarella Type on Chemical and Sensory Properties of "Pizza Margherita".

According to Neapolitan Pizza Traditional Specialty Guaranteed (TSG) regulation, Mozzarella di Bufala Campana and Fiordilatte mozzarella are the exclusive cheeses to be used, together with tomato and extra virgin olive oil (EVOO), to season pizza in the "Margherita" variant. However, the so-called "Pizza mozzarella", that is a diary product having lower moisture content and a longer shelf life than Mozzarella di Bufala Campana and Fiordilatte mozzarella, is widely used in many pizzerias, both in Italy and abroad. Therefore, we investigated its quality, in comparison with Mozzarella di Bufala and Fiordilatte mozzarella, as well as its effect on the quality of the Margherita pizza. Chemical and sensory analyses were conducted on mozzarella samples and on baked pizza topping samples. The results revealed a better quality of pizza with Mozzarella di Bufala and Fiordilatte mozzarella for their higher antioxidant activity, oxidative stability and lower amount of undesired volatile compounds. The use of Mozzarella di Bufala and Fiordilatte mozzarella in the preparation of Margherita pizza improves its quality, especially if these mozzarella types are combined with other high-quality ingredients, namely tomato sauce and EVOO, characterized by the presence of antioxidant compounds (e.g., α-tocopherol not affected by the heat treatment of pizza baking.

Are almost all trajectories dense in a chaotic set?

Chaos is the most complex dynamic behavior a system can show. Yet, it is produced by two simple, though nonlinear, deterministic mechanisms, hence the more proper name Deterministic Chaos. The first mechanism, stretching, acts locally and linearly, expanding small sets in the system's state space in (at least) one direction and contracting in the others. The second mechanism, folding, acts globally and is the nonlinear operation of bending the elongated sets to form the forward image of the original sets. These two simple operations are invertible and form a chaotic set for the system's forward and backward map, containing an uncountable infinity of astonishingly complex system's trajectories. The simplest explanation of chaos I ever heard is James A. Yorke “pizza machine” (plenary lecture at the SIAM DS, Snowbird, 2003): kneading the pizza dough is nothing but stretching and folding. The mathematical formalization is Stephen Smale's horseshoe map. Using this nice tool, I revisit the hallmarks of chaos, one of which (in the title) still misses a constructive proof.

Correcting False Information: Journalistic Coverage During the 2016 and 2020 US Elections

ABSTRACT This study examines journalistic coverage of false information through a qualitative textual analysis of news about four popular false information cases during the 2016 and 2020 US presidential elections: The false claims that (1) the Pope endorsed Donald Trump; (2) Hillary Clinton and her campaign manager ran a pedophilia ring in a pizza shop; (3) the 2020 election was fraudulent and stolen; and (4) liberal politicians and celebrities were Satan worshippers and pedophiles. The analysis identified three dimensions of correction of false information in news coverage. The first dimension examined emphasis on the correct rather than false information. This nuanced past research by considering different practices, such as elaborating on correct information and avoiding the inclusion of incorrect information. The second dimension referred to the tone used to correct false information. The adoption of an assertive tone demonstrated journalists’ use of their voice to authoritatively correct false information. The third dimension entailed the inclusion of sources, which were used to frame correct information consistently with a diversity of audiences’ worldviews. These findings offer a framework to assess journalistic reporting on false information and illuminate strategies to stem its spread.

Изменения физико-химических и структурно-механических свойств натуральных сыров после термизации

The article describes the changes in the physicochemical and rheological parameters of various natural cheeses after their thermomechanical processing. The experimental heat-treated cheeses consisted of natural cheese, citrate-phosphate emulsifying salt, and water. The test parameters involved mass fraction of moisture and fat, active acidity, elastic modulus, dynamic viscosity, and tg δ, i.e., the loss vs. elastic modulus ratio. All these indicators affected the functional properties of the resulting pizza cheeses. Citrate-phosphate emulsifying salts increased the buffer capacity and stabilized the active acidity of the heat-treated cheeses relative to the natural cheese samples, blue cheeses and cheddared cheese masses being the only exceptions. Emulsifying salts and water reduced the fat content. The thermal treatment also lowered such indicators as elastic modulus, dynamic viscosity, and tg δ, which affected the consistency of the final product. After the thermomechanical processing, the natural cheeses became less dense but more elastic, plastic, and loose. Their physicochemical and rheological characteristics changed, which means that the thermal treatment gave the resulting heat-treated pizza cheeses some functionally useful properties.

Влияние термизации натуральных сыров на их функциональные свойства

The research featured the effect of thermal treatment on various types of natural cheeses and their functional properties, i.e., grating and shredding, melting, fat-release, browning, blistering, and elasticity. Natural and preheated samples underwent a point-scale assessment developed specifically for pizza cheeses by the All-Russian Scientific Research Institute of Butter- and Cheese-Making (Uglich, Russia). Thermal treatment improved the functional properties of natural cheese. In addition, preheated cheese proved to be a more effective and economical pizza ingredient.