Aspetti Fisici

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Aspects and Physical Attributes

The nature of the dough more or less consistent: A more consistent dough reaches an even cooking temperature, while a wetter dough has a greater quantity of water that must evaporate. The form and weight of the dough: The relationship between the outside and inside of the dough in the end establishes the temperature and duration of baking: if this relationship is large (grissini) it is necessary to have a lower temperature for a longer duration; if the relationship is small (pizza) it is necessary for the temperature to be increased for a shorter period. For the average relationship like bread, a temperature of 220°c is required for at least 35-40 mins.   During the baking process, they must disappear also those substances that evaporate before 100°c in particular ethyl alcohol, aldehyde, ether, acid and all the aromatic substances. This disappearance depends not only on the concentration of these substances in the pizza, but also of the capacity of retention of gas in the dough, of the impermeability and finally of the elasticity and glutinous texture.   previous page