Rheology-driven design of pizza gas foaming
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 associ...
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| Veröffentlicht in: | Physics of fluids (1994) 2022-03, Vol.34 (3) |
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| container_title | Physics of fluids (1994) |
| container_volume | 34 |
| creator | Avallone, Pietro Renato Iaccarino, Paolo Grizzuti, Nino Pasquino, Rossana Di Maio, Ernesto |
| description | 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. |
| doi_str_mv | 10.1063/5.0081038 |
| format | Article |
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| ispartof | Physics of fluids (1994), 2022-03, Vol.34 (3) |
| issn | 1070-6631 1089-7666 |
| language | eng |
| recordid | cdi_crossref_primary_10_1063_5_0081038 |
| source | AIP Journals Complete; Alma/SFX Local Collection |
| subjects | Baking Blowing agents Blowing time Dough Fluid dynamics Foaming Physics Rheological properties Rheology Yeast |
| title | Rheology-driven design of pizza gas foaming |
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