Dissolving gasoline into dough at excessive pressures can create superb rise with out yeast.
In typical breads, yeast produces bubbles by way of a biochemical course of, inflicting dough to rise and turn into mild, ethereal, and engaging treats. Without that yeast, it’s troublesome to make morsels with the identical attribute style and texture. The good, yeast-free pizza, as such a meals, presents an essential problem for bakers and yeast-intolerant crust lovers throughout the globe.
In Physics of Fluids, by AIP Publishing, researchers from the University of Naples Federico II developed a way to leaven pizza dough with out yeast.
The workforce, which included its very personal skilled pizza-maker/graduate scholar, ready the dough by mixing water, flour, and salt and inserting it in a sizzling autoclave, an industrial system designed to boost temperature and strain.
The researchers used small items of dough to check the rise with and with out yeast. Credit: Francesco Paolo Desiderio
From there, the method is just like the one used to provide carbonation in soda. Gas is dissolved into the dough at excessive strain, and bubbles kind within the dough as strain is launched throughout baking. In comparability to different scientific experiments, the pressures concerned had been delicate. They will be obtained by a typical at-home espresso maker.
However, the scientists-turned-bakers needed to be cautious with the strain launch. Compared to soda, pizza dough doesn’t reply as properly to an abrupt change in strain.
“The key to the process is to design the pressure release rate not to stress the dough, which likes to expand gently,” stated creator Ernesto Di Maio.
The authors evaluated their dough with rheology, which measures the stream and deformation of a fabric. Fine-tuning the strain launch by rheological evaluation made it doable to softly inflate bubbles to the specified extent.
“We mainly studied how dough behaves with and without yeast. How the softness changes with leavening, and how the dough responds to a temperature program during baking,” stated creator Rossana Pasquino. “This was fundamental to designing the pressure protocol for the dough without yeast.”
After many unofficial style assessments, the researchers are buying a bigger, food-grade autoclave that may make full-sized pizzas in future experiments. They hope to see their thought utilized in pizza retailers.
“We had a lot of fun applying things we know well to delicious polymers, instead of our typical and sometimes boring smelly plastics,” stated Pasquino. “The idea of approaching food samples with the same technologies and knowledge used for thermoplastic polymers was surprisingly successful!”
As an individual with a yeast allergy, Di Maio can be enthusiastic about functions for different leavened merchandise like bread, truffles, and snacks.
“This new technology can drive the development of new products, new dough formulations, and specific recipes for food intolerance, hopefully helping people enjoy healthy and tasty food,” he stated.
Reference: “Rheology-driven design of pizza gas foaming” by Pietro Renato Avallone, Paolo Iaccarino, Nino Grizzuti1, Rossana Pasquino and Ernesto Di Maio, 22 March 2022, American Institute of Physics.
DOI: 10.1063/5.0081038
(function(d, s, id){
var js, fjs = d.getElementsByTagName(s)[0];
if (d.getElementById(id)) return;
js = d.createElement(s); js.id = id;
js.src = “//connect.facebook.net/en_US/sdk.js#xfbml=1&version=v2.6”;
fjs.parentNode.insertBefore(js, fjs);
}(document, ‘script’, ‘facebook-jssdk’));
