Compared with low-moisture part-skim mozzarella and mozzarella cheese, bake performance of low-fat and fat-free mozzarella on pizza has a lot to desire. We hypothesized that a water-soaking pretreatment step of low-fat and fat-free cheese shreds before baking would improve pizza baking performance. The study also examined the correlation of the onset of cheese browning with the rate of moisture loss, changes in cheese surface temperature, and 3-dimensional (3D) plot L* a* b* CIELAB color analysis. The pretreatment of soaking cheese shreds in water improved the baking properties of fat-free mozzarella cheese on pizza. Compared with the control sample, which demonstrated significant shred identity, poor shred melt, fusion, and stretch during a pizza bake with fat-free mozzarella, the soaked cheese (SC) sample demonstrated satisfactory cheese melt, fusion, and stretch. In addition, the SC sample had desired browning as opposed to the control sample's excessive browning. The additional moisture from the soaking...

You do not currently have access to this content.