But why did Italian researchers invent yeast-free pizza dough?

A group of researchers from the University of Naples Federico II has found THE solution to leavening pizza dough without ever using yeast, we learn in the DailyMail. The method simply involves dissolving gas in the dough under high pressure to create an ideal rise, experts say.

First, the team prepared their dough by mixing water, flour and salt. Until then, the recipe is quite classic. But it’s the sequel that gets complicated.

To create CO2 bubbles in the dough, the researchers used an autoclave, a device usually used to sterilize plastics. The dough is exposed to intense pressures at high temperatures. The gas is dissolved in the dough at high pressure and bubbles form when the pressure is released during baking.

The method is therefore quite similar to the traditional process where the yeasts, by feeding on the fermented sugars contained in the dough, create carbon dioxide.

A 2.0 method to seduce pizza makers

Currently, researchers have only tested the method on small pieces of dough. “We mainly studied the behavior of dough with and without yeast: how softness changes with yeast, and how the dough responds to a temperature program during baking”said Rossana Pasquino, of the University of Naples Federico II.

The recipe having been very conclusive, the researchers would like to repeat it on a food autoclave to make life-size pizzas. “The idea of ​​approaching food samples with the same technologies used for thermoplastic polymers has proven to be surprisingly successful”confirms Pasquino.

This technique could well constitute a sustainable alternative to the use of yeast in traditional pizza dough and thus appeal to people who are allergic to it. Indeed, gluten intolerance can lead to adverse effects sometimes going as far as anaphylaxis.

The Neapolitan team sees even further: in addition to pizza, this technique could be applied to other mass-market products such as bread, cakes and other snacks.

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