Unlocking the secrets of Neapolitan pizza: A concise review of wood‐fired, electric, and gas pizza ovens
This review explores the Neapolitan pizza baking process in a traditional wood‐fired oven,
employing visual color analysis and IR thermal scanning to detail heat exchange …
employing visual color analysis and IR thermal scanning to detail heat exchange …
Aerobic spore-forming bacteria associated with ropy bread: Identification, characterization and spoilage potential assessment
N Pacher, J Burtscher, D Bender, L Fieseler… - International Journal of …, 2024 - Elsevier
Aerobic spore-forming (ASF) bacteria have been reported to cause ropiness in bread. Sticky
and stringy degradation, discoloration, and an odor reminiscent of rotting fruit are typical …
and stringy degradation, discoloration, and an odor reminiscent of rotting fruit are typical …
Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time
The research objective was to investigate the morpho-rheological, chemical, and structural
changes of dough and Neapolitan pizza TSG as the leavening time varies and to evaluate …
changes of dough and Neapolitan pizza TSG as the leavening time varies and to evaluate …
IMPACT OF HIGH-TEMPERATURE HOUSEHOLD ELECTRIC OVENS ON QUALITY ATTRIBUTES AND HEAT-RELATED BYPRODUCTS CONTENT OF HOMEMADE …
G Giovanelli, G Aliberti, E Casiraghi - Journal of Food Composition and …, 2024 - Elsevier
Traditional Italian pizza is usually baked in wood-fired or electric ovens at high temperature
(> 450ºC) for a short time. However, with the new home-cooking appliances available …
(> 450ºC) for a short time. However, with the new home-cooking appliances available …
Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana”
The aim of this work was to investigate the possibility of developing an innovative
technology to obtain ready-to-use dough rolls with a medium-high shelf life, useful for pizza …
technology to obtain ready-to-use dough rolls with a medium-high shelf life, useful for pizza …
Propuesta para la estandarización del proceso de elaboración de pizza artesanal en la Pizzería Artesanal L'etrusco, a base de un diseño experimental
RA Mora, MA Pinzón, F González - I+ D Tecnológico, 2024 - revistas.utp.ac.pa
La discrepancia de tiempos en el proceso productivo de la pizza artesanal en la Pizzería
Artesanal L'etrusco, ubicada en Santiago de Veraguas, vulnera su capacidad de respuesta …
Artesanal L'etrusco, ubicada en Santiago de Veraguas, vulnera su capacidad de respuesta …
[HTML][HTML] Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Portici, Naples, Italy; 2 Department of Agricultural Sciences …
A Falciano, P Di Pierro, A Sorrentino, S Cavella, P Masi… - itjfs.com
The aim of this work was to investigate the possibility of developing an innovative
technology to obtain ready-to-use dough rolls with a medium-high shelf life, useful for pizza …
technology to obtain ready-to-use dough rolls with a medium-high shelf life, useful for pizza …
[PDF][PDF] LUIS FILIPE CABRAL CEZARIO
PINM OVENS, J MONTEIRO–ES - repositorio.ufes.br
FEDERAL UNIVERSITY OF ESPIRITO SANTO CENTER FOR AGRICULTURAL SCIENCES
AND ENGINEERING GRADUATE PROGRAM IN FOREST SCIENCES LUIS F Page 1 FEDERAL …
AND ENGINEERING GRADUATE PROGRAM IN FOREST SCIENCES LUIS F Page 1 FEDERAL …