Testxpertii version 3

The pH was measured with a pH meter edge^® HI2002 HANNA instrument (Colombus, OH, USA). Instrumental color evaluations of lightness (L*), green-red (a*) and blue-yellow (b*) were measured using a CM-600d Konica Minolta (Chiyoda, Tokyo, Japan) colorimeter. ΔE was calculated as follows:
The back extrusion (BET) test was performed using a Z1.0 TN texture analyzer (Zwick Roell, Ulm, Germany) equipped with a 5 kg load cell and an extrusion disc (Ø = 40 mm) [31 (link)]. The sample (80 mL) was loaded into a cylinder of 50 mm in diameter and compressed at 1.0 mm s⁻¹ to a depth of 50% of the product’s height. The reported values represent the averages of six replicates. Data were acquired by means of the TestXPertII version 3.41 software (Zwick Roell, Ulm, Germany). The parameters measured were firmness, which is the maximum positive force in compression; consistency, which is the positive area of the curve; cohesiveness, which is the maximum negative force of the curve; the viscosity index, which is the negative area of the curve.

Texture profile analysis (TPA) was performed on bread and focaccia. Pizza crust was not analyzed due to its very low thickness (0.7–1.0 cm). A Z1.0 TN texture analyzer (Zwick Roell, Ulm, Germany) was used, equipped with a stainless steel square probe (4 cm side) and a 50 N load cell. Data were acquired by means of the TestXPertII version 3.41 software (Zwick Roell, Ulm, Germany). Two centimeter thick slices (3.5 cm × 3.5 cm) were prepared and analyzed. The TPA conditions in the cyclic compression test were: 1 mm/s probe compression rate; 40% sample deformation in both the compressions; and a 5 s pause before second compression. The analyses were carried out in triplicate.
The color indices L*, a*, and b* were measured by using a Chromameter CM-600d (Konica Minolta, Tokyo, Japan). The brown index was calculated as 100 − L*. Five replicated analyses were made.
The respective diameter (D), length (L), width (W), and thickness (T) values of bread, focaccia, and pizza crust before and after baking were determined by a caliper and used to calculate the percentage variation due to baking as follows:
% of variation of D (or L, W, T) = [D (or L, W, T) after baking − D (or L, W, T) before baking]/D (or L, W, T) before baking × 100. The analyses were carried out in triplicate.

Lightness (L*), green–red (a*) and blue–yellow (b*) were measured using a model CM‐600d Konica Minolta colorimeter (Osaka, Japan). The spreadability index of the cheese was determined directly after removing it from the cell at 4 °C, as described by Anitha and Satyanarayana.²⁷ Briefly, 0.5 g of the PCA was placed within a circle of 1 cm diameter pre‐marked on a glass plate, over which a second glass plate was placed. A weight of 500 g was allowed to rest on the upper glass plate for 5 min. The increase in diameter due to spreading of the cream was noted.
Texture profile analysis (TPA) was determined on samples of 2 cm thick slices (3.5 cm × 3.5 cm) directly after removal from the cell at 4 °C, using a Z1.0 TN texture analyzer (Zwick Roell, Ulm, Germany) with a 5 kg load cell, equipped with a 36 mm diameter cylindrical probe. TPA conditions in the cyclic compression test were: 1 mm s⁻¹ compression; 50% sample deformation in both compressions; and 5 s pause before the second compression. The reported values represent the averages of six replicates. Data were acquired by means of TestXPertII version 3.41 software (Zwick Roell). Hardness was reported as peak maximum force (in N) upon first compression. The other parameters reported – springiness, gumminess, chewiness and cohesiveness – were defined as reported in Summo et al.²⁸