Cooking is not only an art or a pleasure, it is also and above all science. And when it comes to baked goods, the chemistry It is the needle on the scale that defines the best successes and the worst failures.
The art of bread making is in fact based on two processes that are steeped in chemistry: leavening and the maturationof the dough.
Today we want to explain these phases in more detail, because they contribute to creating the right consistency and high digestibility of the original Pinsa Romana.
THE LEAVENING
Our leavening it is the fruit of a chemical reaction, during which the yeasts transform the glucose present in the flour into ethyl alcohol and carbon dioxide.
It is these two elements that make thesour dough: to avoid acidity turning into an organoleptic defect, it is essential that the pinsaiolo knows how to recognize the correct moment to proceed with the draftingThe dough ball must be puffed up to the right point and easy to work with, so that it can then cook optimally and achieve a perfect color.
In fact, leavening affects not only the digestibility of the Pinsa, but also the color of the final product: a dough that has not risen well contains too many sugars and tends to turn dark in color during cooking, while a dough that has risen too much, having less sugar, takes on only a light color.
THE IMPORTANCE OF TEMPERATURE
When talking about leavening, it is also important to delve into another topic: the temperature of the dough.
We know that the yeasts, inside the dough, work optimally between 26 and 28 degrees.
Higher temperatures in fact neutralize the leavening agents, while lower temperatures retard it.
And how do we proceed if our yeast is frozen? In this case, it is a good idea to integrate the optimal dose of the recipe with a few more grams of product: in this way, we will compensate for those leavening agents that have been neutralized by the low temperatures.
THE MATURATION
With a good leavening we have already ensured half of the work, but the optimal result can only be achieved with a correct maturation, during which we let our dough balls rest in the fridge for several days.
At this stage the complex components of the dough are transformed into simple ones, thus guaranteeing a final product more digestible. Now let’s get into the details of the process, but don’t worry: it’s really simple to understand!
The proteins and starch contained in flour are complex substances, which make digestion difficult. If the dough is left to rest before cooking, two important chemical processes take place inside it: protease and theamylase, during which enzymes break down proteins and starches into simpler elements.
These two processes occur thanks to the presence of water: in the case of Pinsa Romana, the dough is very hydrated, promoting maturation and thus ensuring a truly digestible final product.
A LITTLE SECRET OF THE TRADE
Recognizing the optimal level of leavening and maturation certainly requires a lot of experience, but there are two empirical tests that can help even those who are at their first adventure with dough.
Our first test consists in checking that the size of the ball has at least doubled or even better tripled: this is the sign that you can proceed with rolling it out.
Our second test is that of the finger: if a light pressure on the ball leaves an imprint, the dough is ready. On the contrary, if the surface comes back up, it is better to wait a little longer. The wait, you will see, will be more than repaid!
