DETERMINING THE INFLUENCE OF THERMAL BAKING REGIMES IN WOOD-FIRED OVENS ON THE FORMATION OF ORGANOLEPTIC CHARACTERISTICS OF PIZZA

Abstract

The article investigates the formation of organoleptic characteristics of pizza during baking in wood-fired and hybrid wood-gas ovens, as well as their influence on consumer perception in modern food service market segments. The physicochemical processes occurring during high-temperature baking are considered, including the Maillard reaction, caramelization, moisture evaporation, protein denaturation, and starch gelatinization. It was determined that the intensity of heat flux and the specific heat transfer mechanisms in wood-fired ovens contribute to the formation of a characteristic aromatic profile, crispy crust, and optimal product texture.

The role of sensory characteristics of the product: — aroma, crust color, texture, and flavor profile — in shaping consumer preferences within the wood-fired pizza and artisan pizza segments was analyzed. It was shown that the open baking process and the characteristic aroma of a wood-fired oven act as additional sensory factors influencing the perception of product quality and authenticity.

Based on the analysis of international analytical reports and scientific publications, current trends in the development of the global pizza market and the growing popularity of the wood-fired pizza and artisan pizza segments were identified. It was established that consumer demand for pizza baked in wood-fired ovens is associated with higher sensory evaluation of the finished product.

The study also presents the methodology “Integrated Thermo-Aerodynamic Recirculation Method for High-Efficiency Ovens”, which is based on the combination of thermodynamic principles, aerodynamics, and heat transfer optimization. The proposed approach ensures stabilization of the temperature regime, intensification of heat transfer, and improvement of the sensory characteristics of the product. The obtained results confirm the relationship between the thermotechnical parameters of the oven, the mechanisms of organoleptic property formation in pizza, and consumer perception of the product.