ArticleJDS communications2026
Water soaking improves pizza bake properties of fat-free mozzarella cheese shreds.
Article in JDS communications, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
2 authors.
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Abstract
Fat-free mozzarella is valued for its low-calorie, low-fat nutrition, but suffers from poor melting, excessive browning, and rubbery texture when baked, limiting its appeal. This study builds on prior findings that soaking fat-free mozzarella shreds in water improves pizza baking performance. The research evaluates the effects of soaking on frozen-thawed shreds and on leftover pizza after refrigeration and microwave reheating, using rheometer-based analysis. Results show that soaking lowers the melting temperature and enhances flowable texture, with improvements persisting after freeze-thaw cycles and reheating. Hydrating shreds thus consistently improves performance of fat-free mozzarella pizza.
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Registered trials
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