RESUMO
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. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at (10.1007/s13197-021-05148-8).
