Americans love eating pizza covered in browned, bubbly, juicy mozzarella cheese. A new group of scientists just did a study, published in this month’s issue of the Journal of Food Science, that explains the science behind something chefs have known for hundreds of years: that mozzarella is the best type of cheese for pizza.
It’s not just the taste that makes mozzarella on pizza so alluring for hungry eaters, although the savory, salty cheese probably doesn’t hurt. Mozzarella browns in a distinct way, making pizza visually appealing. When mozzarella cheese is baked, it bubbles in ways that create this unique brown pattern.
Bryony James, a professor at the University of Auckland in New Zealand, is one of the scientists who went behind the scenes on America’s favorite pizza.
The team’s delicious paper was called “Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality.” They explored how the chemistry of each cheese affects the way it bakes.
The researchers created a lot of pizzas with different cheeses, such as mozzarella, cheddar, Edam and Gruyere, and put them to bake in an oven. They used cameras and other equipment to measure what happened to the pizzas as they baked. They also had pizzas with different levels of water and oil to see what effect those factors had on the pizza’s taste and look after baking.
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SOURCE: Tech Times