发酵剂
流变学
发泡剂
压缩性
吸附
过程(计算)
酵母
工艺工程
食品科学
材料科学
复合材料
机械
化学
物理
发酵
计算机科学
工程类
有机化学
吸附
聚氨酯
操作系统
生物化学
作者
Pietro Renato Avallone,Paolo Iaccarino,Nino Grizzuti,Rossana Pasquino,Ernesto Di Maio
出处
期刊:Physics of Fluids
[American Institute of Physics]
日期:2022-03-01
卷期号:34 (3)
被引量:9
摘要
This paper investigates the production of a yeast-free pizza by gas foaming and the use of rheology to guide the process design. The novel process relies on the use of a gaseous blowing agent and a pressure program to form and stabilize bubbles during baking, avoiding the use of yeast and the associated lengthy leavening stage. The evolution of the dough structure during baking has been studied by a rheological characterization at leavening and baking conditions. These experimental pieces of information have been used to evaluate the time available for blowing agent sorption under pressure during early baking stage, and to guide the pressure release during the final baking, to achieve an optimally foamed pizza.
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