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BASIC INGREDIENTS for PIZZA: Flour, Salt, Yeast


    FLOUR | Back to top»
    Question: Which are the basic ingredients for Pizza dough?
    Answer: The basic ingredients are: flour, water, salt und yeast.

    Question: What is grain?
    Answer: Grain is a cereal. After the milling and filtration you receive alimentary flour.

    Question: Are there more cereals which are used to produce Alimentary flour?
    Answer: Yes. Sweet corn, barley, wheat, oat, rice, Soya, spelt, rye..

    Question: Which grain types are cultivated the most?
    Answer: Two. The hard grain types, which are specially used fort he production of fresh pasta, and the soft grain types which are used for the production of bakery.

    Question: How is grain built?
    Answer: It is built in following parts: endosperm, aleurone und embryo.

    Question: Which is he most important part and why?
    Answer: The most important part is he endosperm, because it contains all the fun-damental amino acids and proteins we need to form the dough.

    Question: What is the composition of flour?
    Answer: Hydro carbs, water, proteins, fat, mineral salt and vitamins.

    Question: Which part is the major ingredient?
    Answer: Specially the hydro carbs which are divided in sugar, cellulose and pentose.

    Question: Why are they named hydro carbs? How are they divided?
    Answer: hydro carbs are built of molecules of carbon, hydrogen and oxygen. They are divided in monosaccharide, oligosaccharides and polysaccharides. The fist two are solvable in water and taste sweet like sugar.

    Question: Which process is token by the strength during the fermentation?
    Answer: Strength is first converted in glucose with help of some enzymes. First in dextrin with four molecules of glucose, then broken in maltose and two molecules of glucose and finally only glucose.

    Question: What do we need glucose for?
    Answer: Glucose is specially needed as „food“ fort he yeast.

    Question: Which proteins are contained in the flour?
    Answer: They are albumin, gluten, prolamin und globulin.

    Question: Which mono-, di-, and polysaccharide do you find frequently in nature?
    Answer: Monosaccharide: fruit sugar, galactose and glucose. Disaccharides: common sugar, maltose, milk sugar. Polysaccharides: strength, Cellulose und pen-tose.

    Question: What is ethylic alcohol? What do we need it for?
    Answer: Ethylic alcohol is a liquid without taste and smell, which can be gained from potato and grain straight. Its primary function is to initiate the alcoholic fermentation.

    Question: What happens during the alcoholic fermentation?
    Answer: The alcoholic fermentation is nothing else as the transformation of glucose into ethylic alcohol and carbon into CO2. This happens with special micro organisms (yeast)and the help of enzymes (Zymasen) which initiate the whole process.

    Question: How does the alcoholic fermentation happens?
    Answer: The Alcoholic fermentation starts with the transformation of amid into mal-tose with the help of an enzyme called diastase.

    Question: What are enzymes and which function do they have inside the dough?
    Answer: Enzymes are a sort of catalyst for chemical processes, which happen espe-cially inside the cells. They depend a lot from the environment and they have serious problems with acid. The most popular enzymes in dough are prote-ase, amylase, lipase, lypoxydenase, inverters, isomerise, maltase and zy-masen. These enzymes simplify sugar chains, proteins and vitamins.

    Question: When is flour strong when not?
    Answer: The gluten net is determinant fort he straight of the flour. More gluten equal strong flour.

    Question: What is gluten?
    Answer: Gluten is the connection between prolamin and glutenin. The prolamin holds the protein gliadin and glutelin holds the protein glutenin.

    Question: What defines the force of a flour?
    Answer: The definition of force comes from the procentually property of the protein glutenin.

    Question: Is aflour with a high concentration of gliadin also called strong?
    Answer: No, only the concentration of glutenin determinates the force of flour.

    Question: What is pentostane and which is its function?
    Answer: Pentostans are disaccharids. They are very important because they have the property to lie big water quantities compared to its weight.

    Question: What are alpha and beta amylases and what are there functions?
    Answer: They transform strength into dextrin and maltose. Maltose and dextrin which later become glucose with help of the zymases.

    Question: what happens when alpha amylases is too active?
    Answer: The straight can only be transformed into dextrin, an element which can take only a low percent of water. The dough becomes to sticky and the bor-der to colourful.

    Question: What happens in the inverse case?
    Answer: The inverse. The dough becomes to dry and will never get ripe.

    Question: What is a Brabender farinograph?
    Answer: This instrument shows us the resistance of the dough against mechanical improvement.

    Question: Which information do I get reading a farinograph?
    Answer: Water resorption possibility, falling degree, fermentation possibility and sta-bility of the dough.

    Question: What does the alveograph Chopin measures?
    Answer: The elasticity, the straight and the grade of changement in adding yeast to the dough.

    Question: What can we find on a alveogram?
    Answer: We find P( dough resistance), L (extension degree), W (force of the flour).

    Question: What tells us the relation P/L?
    Answer: It shows us the relation between the extension and the resistance of the dough. With this mehod we can define the type of the flour.

    Question: What are the key figures fort he different types of flour?
    Answer: 0.5 - 0.6 for a homogeny flour, >>0.7 for a resistant flour and <0.4 for an elastic flour.

    Question: What does B.U. and B.F. mean?
    Answer: These are the measure unities fort he farinogram on the Brabender.

    Question: What is a farinogram?
    Answer: It is the result of the tests with the farinograph Brabender.

    Question: What is he glutomatic?
    Answer: Its a machine which measures the quality of the gluten net.

    Question: What is the sedimentional test also called Zeleny?
    Answer: Its a sequence which shows us the idoniety of a determinate grain fort he baking. This sequence helps also to determinate the grade of gluten in the grain. Is the result below 20, so the grain is not good to produce baking flour.

    Question: What shows us the “falling number”, also called Hagberg Index?
    Answer: The activity of the amylases in the dough. The „falling nuber“ system is spe-cially used with grain which has started to build sprouts.

    Question: What is a referometer?
    Answer: This is a instrument which shows us the volume and the grade of fermenta-tion of the dough. It gives us also clues on the concentration of reticol pro-teins.

    Question: What does a high falling index mean?
    Answer: A low falling index below 200sec means a high activity of alp amylases and the result is sticky dough. A falling Index above 300 sec. tells us to increase the enzymatic activity. Ideal is an index of 250 sec.

    Question: On what does the fermentation time depend?
    Answer: A flour with more force does fermentates faster, the oxygen in the environ-ment and extern temperature.

    Question: How can I correct and preserve a high amylase concentration?
    Answer: On adding acid dough and take care that it never be added any type of sugar.

    Question: Why this?
    Answer: Acid slows the amylasic action of enzymes. Without sugar there is no „fuel“ for chemical processes.

    Question: What can I do if the amylasic activity is to low?
    Answer: I could ad som malt and extend the mixing time of the dough.

    Question: Why malt?
    Answer: Malt is rich on alpha and beta amylase. The now longer fermentation phase gives to the slower enzymes enough time to conquer their aim.

    Question: How does a dough with high amylase activity look like?
    Answer: The dough is sticky and releases water. The pizza will get more and faster colour because of the higher sugar content.

    Question: How does a dough with low amylase activity look like?
    Answer: The dough is dry and starts to build a crust. The pizza will take a long time to get the colour, because of the low sugar content.





    SALT | Back to top»
    Question: How is he chemical definition of salt?
    Answer: Sodium chloride.

    Question: What is sodium chloride?
    Answer: Sodium chloride is a salt which we can find in the nature and it’s formed by Crystallization.

    Question: Which is the function of salt in the dough?
    Answer: The salt react on the gluten because of his electrostatic properties and inter-act between gliadin and glutenin the result is that the dough becomes con-sistent.

    Question: Which other functions has the salt in the dough?
    Answer: The salt gives form and elasticity. Salt is also antiseptic, that means that it blocks the proliferation of Micro organisms.

    Question: Which other antiseptic Characteristics does salt have?
    Answer: It slows down the fermentation started by the yeast and reduces the possi-bility for the growth of several micro organisms and several other compo-nents like milk acid, acetic acid und butter acid.

    Question: Which ist he influence of salt on the construction of carbon dioxide?
    Answer: The salt reduces the building of carbon dioxide and assures a homogeneous product product with a finely and regulated Blister development.

    Question: Why we should never mix directly salt and yeast?
    Answer: Because the yeast cells would „burn“. In that case the yeast would loose the capacity to transform sugar into Ethyl alcohol and carbon dioxide.

    Question: How does a unsalted dough present his self?
    Answer: The dough is sticky, soft, with low consistence and a deep white colour. The secon reaction will be a to high grade of fermentation.

    Question: Whed do we ad the salt at the beginning, when at the end?
    Answer: If we produce the dough using weak flour then we have to enlarge the sta-bility and the consistence of the mass and we ad the salt at the beginning. If we work with a strong flour we ad the salt at the end.

    Question: How is he salt flour relationships?
    Answer: It depends on the Refinement degree of the flour. The optimal dosis of salt is between 40 and 60 grams per litre of water or 2-3% of the flour quantity.

    Question: Which effect does salt have on the product?
    Answer: A variety of positive effects, first of all ceeps the raditional colour and taste.

    Question: What happens when teh dough ist over salted?
    Answer: The border of the Pizza gets dark, small blister development und small vol-ume.

    Question: In distilled water dissolved salt has which effect?
    Answer: Common salt, thus NaCl is ineffective in the hydrolysis. If we dissolve pure sea salt in distilled water, then we receive a pHvalue of 7.





    YEAST | Back to top»
    Question: What is yeast?
    Answer: Yeast is a organism built of only one cell.

    Question: How many types of yeast do we know?
    Answer: We know the physic-, biological- and the chemic yeast.

    Question: How do we get beer yeast?
    Answer: The cells of the beer yeast ( called Saccharomyces cerevisiae) are grown in a laboratory.

    Question: Where do we need beer yeast?
    Answer: Beer yeast is specially used in the bread production because its rich on vi-tamins of the B group.

    Question: What is the result of the using of beer yeast?
    Answer: The yeast starts the alcoholic fermentation and the production of CO2.

    Question: When does the yeast start the fermentation?
    Answer: in a vacuum.

    Question: When does yeast start to grow?
    Answer: In an oxygenated environment and with ideal climatic conditions. The yeast cells build some kind of threads which look like sprouts. At the top of these treads will grow the new yeast cell.

    Question: How does the production of natural yeast function?
    Answer: There are three basic methods: over fermented dough, „mother yeast“ and starter cultures .

    Question: How can over fermented dough become yeast?
    Answer: Mix water and flour and let the mass ripe. To accelerate the process ad some yoghurt, honey or ripe fruits.

    Question: How is dry yeast compared with fresh yeast?
    Answer: Dry yeast is equal to 2.5 to 3 times the same weight of fresh yeast.
 

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