User:Shoelace01/Hawaiian pizza

/sandbox

Testing if this can be used for the group assignment.

Lacy's "Cheese" Section

<This section is what I was planning to add to the wiki page if we were doing that this year. *My background information is on the talk tab of this page & my photos are on the side (Molded Moz & Hawaiian pizza)>

Molded Mozzarella

“The most common [cheeses used as a topping for pizzas] are Mozzarella, Provolone, Parmesan, and Romano”. Hawaiian pizzas are “often blended with mozzarella” because of the texture mozzarella cheese has once it's baked in the oven. Mozzarella and aged cheddar cheese blended on Hawaiian pizza creates “better texture and flavor characteristics” overall because this blend results in an “increased production of organic acids, and proteolytic”. Mozzarella specifically “has ideal melting and stretching properties” and “it has just enough moisture to brown and bubble without burning as the pizza bakes”. Adding "a water-soaking pretreatment step [to] low-fat and fat-free [mozzarella] cheese shreds” helps improve the characteristic of Hawaiian pizza pies. Mozzarella is “molded into spheres or ovals and stored in water to keep it moist” allowing the cheese to be processed, shipped, and sold without spoiling. This process allows pizza makers to prolong its shelf life, permitting them to store larger quantities of mozzarella.

Hawaiian Pizza made with Mozzarella Cheese

Classmate

The title of the article is Does pineapple belong on pizza? The science behind food pairings by Aishwarya Badiger was publicized by science meets food.

In this article, the thesis is to understand the reason behind certain ingredients being paired together and why they work so well together.

The purpose of the article is to inform the audience about the combination of sweet and salty and how it caused Hawaiian pizza to be popular among people.

The main ideas that I came across were Taste contrast, flavor, the food pairing hypothesis, and going beyond flavor. The work was organized in a way that was very straightforward she gave her thesis and then she went into her main points, one of the points shows two graphs representing the flavor network and the principles of food pairing and at the end of her article, she gives references. The work style was very standard she didn't use complicated words the imagery was very much based on food she uses different scenarios on how the food pairings go well together as she describes what we're tasting and dealing with scientifically.

I feel that the effectiveness of this article was well informed I learned a lot about how the mind triggers certain parts of your taste buds and it causes the salty and sweet taste to be very satisfying. I also learned about not only flavor but how it's an experience like eating red meats with wine help with the multisensory experience. I feel that the appeal to the Hawaiian pizza lover is to help the reader understand the concept of salty and sweet and better understand how not only Hawaiian pizza but other things such as salted caramel or peanut butter and chocolate have become a staple in most people's lives.

The title of the article is a heating method for producing frozen pizza ingredients with increased total polyphenol content and 2, 2 diphenyl-1-picrylhydrazl radical scavenging activity by Lennie K. Y. Cheung, Haruo Tomita, and Toshikazu Takemori it was publicized by food science and nutrition. In this article, the thesis is to experiment on what temperature increases the healthfulness of frozen pizza. The purpose of the article is to evaluate if adding more vegetables at various temperatures does it help with the helpfulness of the pizza. the article's purpose may also lie in giving an alternative to frozen pizza as it discusses health awareness when consuming Conventional frozen pizzas. Also, the article may have been targeting an audience to persuade them using reason to show a solution for individuals who want to eat healthily but rather do it by eating the same stuff, they used to pizza bean this example. The main ideas that I came across were how this experiment was conducted and why. It takes you step by step through how they prepared the experiment. for instance, telling you what vegetables they put on the pizza I'm in this case study they used onions Japanese green pepper, and red pepper they even tell you to step by step how they went about cutting it drying it heating it placing it et cetera. The main idea also included the results of this experiment they showed graphs they discussed in the article of what happened what they observed what they would have done differently. The work was organized in a way that was very much geared toward individuals who understand scientific studies. this article felt more compelling if the audience had a science degree or a food science degree. There is some lingual that I had to look up to understand this article better but besides that, I truly believe that this article was still easy to understand as I got a lot of information out of it. The work style was very similar to experimenting in a biology class where you come up with a question what's your hypothesis control variable etc. It was not that of a high school biology class but that of a college biology class as there were words and terms that I didn't know. I feel that the effectiveness of this article was at times unclear I believe this to be because of translation issues but I still got the information from the article. I feel that the appeal to the Hawaiian pizza lover is to show how adding more vegetables and fruit to the pizza and maybe excluding the cheese could be a healthy alternative to pizzas like pepperoni or the supreme pizza. It comes across as insightful in the department of trying to make eating healthy, not bland but still incorporating things that people still like.

The title of the article is bootstrapping penalty analysis in sensory evaluation of pizza products by Catherine Estiaga it was publicized by the university of the Philippines Diliman

In this article, the thesis is finding the median on the right amount of product on a pizza.

The purpose of the article was to inform with factual material how much product you could put on a pizza determined by a penalty analysis and using the participant's sensory evaluation by doing a just about right scale and the hedonic scale.

The main ideas that I came across were they explained in the beginning what this experiment would entail giving a review of the senses such as sight smell taste touch and hearing. they even discuss where sensory evaluation comes from this was important to understand how the scale would participate in the study. in this article they also use the bootstrap method, they explained what this was and how they were going to use it in their experiment. A part of their experiment was to Hawaiian pizzas from two different brands. in the experiment, they had each participant tribe both pizzas and explain each of the senses and how they fell on the scale. For example, the participants we're evaluating the saltiness, the size of the toppings, cheesiness, amount of meat amount of pineapple, and overall flavor blend. The participants within go and use that it was either too big, strong or too much and vice versa

The work was organized in that was overwhelming. It had a lot of information and some of this information may have been confusing at times, but it seemed that the authors wanted to share with their audience their findings and establish how and why they choose their evaluation scale. The work style was very logical and detail-oriented. I feel that the effectiveness of this article would be useful for someone who wanted to know the perfect amount of meat to pineapple ratio when making a Hawaiian pizza I feel that the appeal to the Hawaiian pizza lover is giving them a background understanding of how to balance the sweet salty taste they love so much and the importance in quality ingredients.

The title of the article is Savoring the Science of Salty and Sweet by Ashton Yoon it was publicized by Science & Food. In this article, the thesis is about the body’s reaction to salty and sweet foods. The purpose of the article is to inform the audience with factual material. The main idea that I came across was studying how different blends of flavor stimulate the taste sensations that scientists have sought to explain. It dealt with the five sense and how it relates to each other on chemical, oral, and cognitive levels. The work was organized in a more cause-and-effect or maybe an inductive presentation of ideas. I feel that the effectiveness of this article was that the style was concise. It explored the reaction of the brain and how sweet and salty foods make it appealing to the Hawaiian pizza lover.

The title of the thesis is Cultural experiences and changes in consumer behavior. The pizza case study by Kanva Patel and Manuel Angelini was publicized by Uppsala University.

In this article, the thesis was to answer the following questions “What impacts does exposure to different cultural lifestyles have on one’s consumption behavior and what factors influence these changes?” (Patel & Angelini, 2019, 2) The purpose of the article is to inform with factual material. The main idea that I came across was how the country of origin might determine how well you respond to food combinations. In this thesis, they go on to study how Hawaiian pizza and the influence it has on the individuals who lived in Canada during the 60s. The popularity of said pizza will be determined by the history of pizza and Italian culture. And the same case the creator of the Hawaiian piece items was scarce so the creation of the pizza. they talk about the importance of change in consumption habits, the mythology, assumptions, and how they targeted groups based on those who were genuinely from Italy who has only consumed traditional pizza, and those who have grown up on pizza that they might find at the mall or the store. The experiment was to further show how where you are in the world can determine how much you like certain kinds of pizzas.

The title of the article is the original Encyclopizza: Pizza Ingredient Purchasing and Preparation by John Cornell. (I am unsure of who published the book) In this article, the thesis is on how to achieve the perfect pizza. The purpose of the book is to give the reader a rundown of what makes a good pizza. It goes into pizza dough, crust, cheese blends, brands, and more. The main ideas that I came across were step-by-step procedures of how to make each part of the pizza. I feel that the effectiveness of this article it’s almost like a recipe book but specifically for making pizza. I feel that the appeal to the Hawaiian pizza lover is that it gives them a general idea of what makes a good pizza not only the dough but each part of the piece giving an insightful and detailed analysis of how to make the pizza of your choice the best that everyone will love.

References/Work Cited Page:

1.     Food, W. by S. M. (2021, November 2). Does Pineapple Belong on pizza? the science behind food pairings: Sensory & Consumer Science |. Science Meets Food. Retrieved October 26, 2022, from https://sciencemeetsfood.org/pineapple-pizza-food-pairings/

2.     Cheung, L. K. Y., Tomita, H., & Takemori, T. (2018, February 20). A heating method for producing frozen pizza ingredients with increased total polyphenol content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. Food science & nutrition. Retrieved October 26, 2022, from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5980287/

3.     Stage, C. (2015). Bootstrapping penalty analysis in sensory evaluation of pizza ... - psai. Philippine Statistical Association, Inc. Retrieved October 27, 2022, from https://www.psai.ph/docs/publications/tps/tps_2015_64_2_5.pdf

4.     Yoon, A. (2016, February 13). Savoring the science of salty and sweet. scienceandfooducla. Retrieved October 26, 2022, from https://scienceandfooducla.wordpress.com/2015/02/03/savoring-the-science-of-salty-and-sweet/

5.     Patel, K., & Angelini, M. (2019, August 29). Cultural experiences and changes in consumption behavior: The pizza case study. DIVA. Retrieved October 26, 2022, from https://www.diva-portal.org/smash/record.jsf?pid=diva2%3A1336053&dswid=8656

6.     Correll, J. (1992). Better Info, better pizza. ENCYCLOPIZZA - Pizza Cheese. Retrieved October 26, 2022, from https://www.correllconcepts.com/Encyclopizza/09_Cheese/09_cheese.htm

Kylwanna's Short Paper

There are so many people that love pizza, but Hawaiian pizza, maybe not so much, which makes this type of pizza the most controversial pizza that exists, but there is more to this type of pizza than the toppings. There is a science to baking a delicious Hawaiian pizza. Here we examine the baking times for pizza cooked in a brick oven in a pizzeria compared to pizza baked in a modern metallic oven, the scientific methods for baking a Hawaiian pizza, and its physical principles while using the thermodynamic principles of cooking processes, and the science of making the cheese and dough that will be used on pizza. We learn that rather than being stabilized heat is transferred and then transformed from one source to another. This is one of the major key factors in the outcome of a successful Hawaiian pizza.

Brick oven by Basheer Tomehttps://commons.wikimedia.org/wiki/File:Wood_fire_brick_oven_for_baking_pizza.jpg

In the article titled, “The physics of baking good pizza”, authors Varlamov, Glatz, and Grasso (2018) examine the baking times for pizza using two scenarios, a brick oven in a pizzeria and a modern metallic oven or electric oven at home. Their purpose is to determine why pizza can be better produced in a pizzeria than at home. Their curiosity sparked them to investigate by beginning with a local Italian pizzeria. After receiving advice from a pizzaiolo, they realize that pizza must be baked in a wood-fired oven with a brick bottom, at an optimal temperature and time and that the oven needs to have the right capacity to accommodate two pizzas at a time. If the demands for more pizza were higher, the oven temperature would need to be increased from 60 to 65 degrees, with 30 seconds less than the time of normal baking time, but this would only allow for baking one pizza at a time, causing the pizza quality to be compromised and inconsistent.

Authors Varlamov, Glatz, and Grasso (2018) also discuss the advantages of a brick oven compared to an electric oven. They demonstrate how heat is transferred and practice calculating different temperatures of heat between the necessary interfaces while trying to figure out which would yield the best temperatures to produce the best result. As a result, they discover that the temperature of the pizza, the brick wood-fired oven, and its heated baking surface must be within the necessary parameters for a pizza to be perfectly baked. Varlamov, Glatz, and Grasso (2018) use the same calculations, but apply them to an electric oven with a surface made of steel, only to find out that the temperature was too high, resulting in the pizza turning into coal. The authors also experiment with calculations of thermal radiation for both the wood-fired brick oven and the electric oven. The structure of a wood-fired brick oven plays a major role in keeping the temperature constant by radiating heat evenly throughout the oven. Each specific topping and dough contain a certain amount of water. To calculate an accurate baking time, we must know the amount of water in each topping and dough that must be evaporated. Using the right calculations, the baking time for the pizza in a wood-fired oven resulted in a successful product, but with the electric oven, the product was unsuccessful in the end because the pizza was undone.

As we examine further, we check out the movement of temperature and mass from one location to another during the pizza baking process. In the article titled, “Heat And Mass Transfer Properties Of Pizza”, Authors Dumas and Mittal’s (2002) objectives were to model the coupled heat and mass transfer phenomena within a pizza during different baking processes and determine the heat and moisture transfer properties. The pizza was baked using two types of heating methods forced and natural convection. According to the authors, “Forced convection baking is typically performed on foods in ovens with induced air circulation, with heat being transferred to the product by the surrounding air” (Dumas and Mittal 2002).  When the pizza is heated, vaporization takes place, causing air to move from the inside to the outside upper surface of the pizza. There were no changes to the size of the pizza and its physical properties. All the ingredients that make up the dough and the pizza toppings were measured and the moisture levels for the crust and all included toppings were measured, different temperature setpoints were used during the baking process to determine which heat and mass transfer properties were better and which baking method would be preferred.

Now we will explore the thermodynamic principles of the baking process of pizza. According to the Britannica encyclopedia, “thermodynamics is the science of the relationship between heat, work, temperature, and energy and deals with the transfer of energy from one place to another and from one form to another, and heat is also acknowledged as a form of energy (Britannica, 2019). If there is a difference in temperature between two objects, the hotter or warmer temperature will move to the cooler object, known as heat transfer (Britannica, 2019). A good example of this is placing a pizza inside a hot oven. The heat from the oven will transfer to the pizza and some of the heat will be transformed into a type of energy called bond energy as water evaporates and chemical reactions occur, but most of the heat energy causes a rise in temperature in the cheese and sauce, which will begin the cooking process (Libretexts, 2021).

"Athena Pizza - Hawaiian Pizza" by elsie.hui is licensed under CC BY 2.0. To view a copy of this license, visit https://creativecommons.org/licenses/by/2.0/?ref=openverse.

Next, we examine two of the main ingredients that make up a pizza, cheese, and dough. This is a process that begins with milk. The milk has blobs of fat and protein in water, then acid is added, such as vinegar or lemon juice causing the milk to coagulate, which is then separated into curds, then the water is squeezed out (Libretexts, 2021). Enzymes are needed to make certain cheeses and their noticeable flavors including mozzarella. Now we explain the science of making dough, which is a simple process that includes mixing flour and water. Pizza dough has a texture lighter than bread because the yeast contained in the dough has holes. Yeast is a microorganism that produces gas and consumes sugar, and after a period of sitting, the yeast will cause the dough to rise (Libretexts, 2021).

References

Varlamov, A., Glatz, A., & Grasso, S. (2018). The physics of baking good pizza. Physics Education, 53.

Dumas, C., & Mittal, G.S. (2002). HEAT AND MASS TRANSFER PROPERTIES OF PIZZA DURING BAKING. International Journal of Food Properties, 5, 161 – 177.

Rowat, Amy & Rosenberg, Daniel & Hollar, Kathryn & Stone, Howard. (2010). The Science of Pizza: The Molecular Origins of Cheese, Bread, and Digestion Using Interactive Activities for the General Public. Journal of Food Science Education. 9. 106 - 112. 10.1111/j.1541-4329.2010.00101.x.

Drake, G. W.F. (2022, August 25). thermodynamics. Encyclopedia Britannica. https://www.britannica.com/science/thermodynamics

Britannica, T. Editors of Encyclopedia (2019, July 4). heat transfer. Encyclopedia Britannica. https://www.britannica.com/science/heat-transfer

Hahn, E. V.  (2021, July 12). The Thermodynamics of Pizza. Chemical Education Digital Library (ChemEd DL). LibreTexts. https://chem.libretexts.org/@go/page/50912.