In normal breads, yeast produces bubbles through a biochemical process, causing dough to develop and rise into light, airy, and delicious treats. Gas is dissolved into the dough at high pressure, and bubbles form in the dough as pressure is released throughout baking.” We generally studied how dough acts with and without yeast. How the softness changes with leavening, and how the dough responds to a temperature level program throughout baking,” stated author Rossana Pasquino. “This was essential to designing the pressure protocol for the dough without yeast.”
In Physics of Fluids, by AIP Publishing, researchers from the University of Naples Federico II developed a technique to leaven pizza dough without yeast.
The team, that included its very own expert pizza-maker/graduate trainee, prepared the dough by mixing salt, water, and flour and positioning it in a hot autoclave, a commercial device created to raise temperature and pressure.
The scientists used little pieces of dough to check the rise with and without yeast. Credit: Francesco Paolo Desiderio
Gas is dissolved into the dough at high pressure, and bubbles form in the dough as pressure is launched throughout baking. In contrast to other scientific experiments, the pressures included were mild.
The scientists-turned-bakers had to be cautious with the pressure release. Compared to soda, pizza dough does not react as perfectly to an abrupt modification in pressure.
” The key to the process is to design the pressure release rate not to worry the dough, which likes to expand carefully,” said author Ernesto Di Maio.
The authors evaluated their dough with rheology, which measures the circulation and deformation of a product. Tweaking the pressure release through rheological analysis made it possible to carefully inflate bubbles to the wanted extent.
” We generally studied how dough behaves with and without yeast. How the softness changes with leavening, and how the dough reacts to a temperature program throughout baking,” stated author Rossana Pasquino. “This was basic to designing the pressure protocol for the dough without yeast.”
After many informal taste tests, the scientists are purchasing a bigger, food-grade autoclave that will make full-sized pizzas in future experiments. They want to see their concept utilized in pizza stores.
” We had a great deal of fun applying things we understand well to delicious polymers, instead of our sometimes boring and typical foul-smelling plastics,” said Pasquino. “The idea of approaching food samples with the same innovations and knowledge utilized for thermoplastic polymers was surprisingly successful!”
As an individual with a yeast allergic reaction, Di Maio is likewise thrilled about applications for other leavened items like bread, cakes, and treats.
” This new technology can drive the development of new products, new dough solutions, and specific recipes for food intolerance, ideally helping individuals take pleasure in yummy and healthy food,” he stated.
Referral: “Rheology-driven style 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.
Liquifying gas into dough at high pressures can create ideal rise without yeast.
In common breads, yeast produces bubbles via a biochemical process, causing dough to establish and rise into light, airy, and yummy deals with. Without that yeast, it is challenging to make morsels with the very same particular taste and texture. The perfect, yeast-free pizza, as such a food, presents an essential challenge for bakers and yeast-intolerant crust lovers around the world.
