Frozen pizza

Two major trends in the industrialised world are the demand for convenience food and awareness of the need for healthy eating patterns. The trend is away from generic foods towards processed products, for example, as we have seen, there is a growing demand for organic frozen desserts and items such as frozen pizzas. Many supermarkets see a potential for surplus products in freezing and canning surplus produce (FAO, 2002). The popularity of functional or healthy foods is also a potentially lucrative area for organic produce, especially dairy products. 

Lastly, frozen pizzas are often not yeast raised at all but are chemically leavened. The usual leavening agent would be a double acting baking powder. 

Cured meats, bacon, ham, smoked sausages, beef, canned meat, pork pies, smoked fish, frozen pizza and some cheeses contain nitrate and nitrite additives, typically at... 

Each food is prepared so that it is ready to eat. For example, a frozen pizza is baked, chicken is roasted or fried, and potatoes are fried, baked, or mashed. This is significant because the cooking process does influence what contaminants may be in the cooked... 

So if your goal is to defeat the physics of phase change, imitation mozzarella is the way to go. But not if you want to preserve the wonderful aroma. The chemistry is just not the same. Unfortunately, our many experiences with processed cheese have led to an expectation of robustness in our pizza that will not be there if the pizza is made of unprocessed ingredients. So if you invest in a really good pizza, and there is enough left over to store, you may want to do so cautiously. Treated respectfully, true mozzarella may fair just fine frozen pizza should be thawed before reheating, and it should be reheated on low in the microwave, or perhaps better yet, in a warm oven. But even with these precautions, there may be changes in the texture and taste. So the best... 

Similar to E249 0-0.2 Meat products, sausages, bacon, frozen pizza ... 

Frozen pizzas coming out of a liquid nitrogen freezing tunnel. 

Heat is associated with the motion of particles. A frozen pizza feels cold because heat flows from your hand into the pizza. The faster the particles move, the greater the heat or thermal energy of the substance. In the frozen pizza, the particles are moving very slowly. As heat is added and the pizza becomes warmer, the motions of the particles in the pizza increase. Eventually, the particles have enough energy to make the pizza hot and ready to eat. 

Generally, all-purpose flours are ideally suited for pizza crusts. Flours for frozen pizza doughs contain more protein and yeast (usually dried yeast), emulsifiers (0.02%-0.3%), and gums to counteract the negative effects of freeze-thaw cycles. 

An edible o/w emulsion preconcentrate formulation containing a hydrolyzed fat (melting point = 30-40°C), an aroma or flavor, and a surfactant (polyglycerol mono/diester) was disclosed by Chmiel and coworkers [40,41]. Upon heating the food product to above the melting point of the hydrolyzed fat, the emulsion preconcentrate mixes with the aqueous phase in the food and spontaneously forms an emulsion with microemulsion characteristics that rapidly release the aroma. The utility of this invention was shown for frozen dinners and frozen pizza. For chilled or frozen foods, hydrolyzed fat with a lower melting point can be used. 

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