Italian scientists have created a soft dough for crispy pizzas for allergy sufferers

Italian scientists from the University of Naples have created yeast-free pizza dough

Italian scientists have created a rising pizza dough that is prepared without the use of yeast. That reports Live Science.

Experts from the Federico II University of Naples have developed a new method for fermenting pizza dough. The team that developed the test included materials scientist Ernesto Di Maio, who is allergic to yeast.

To make the dough, the researchers put water, flour and salt in a heated autoclave. Then carbon dioxide, helium and air were pumped in to bring the internal pressure to 10 atmospheres, about five times that of a conventional pressure cooker. Then the dough was baked for 10 minutes at a temperature of 150 degrees. During this time, the pressure gradually decreased. This method made it possible to blow bubbles into the dough to make the crust crispy and at the same time soft enough.

When the dough is made with yeast, bubbles form: it ferments and releases carbon dioxide. Italian researchers continue experiments. So far, they have tested the new technology on small pieces of dough the size of a golf ball.

Earlier, a dietitian, a member of the National Association of Dieticians and Nutritionists Natalya Kruglova called the most dangerous types of pizza. The most damaging expert considers Pepperoni.

Source: Lenta


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