Ten leavening dougs for pizza sampled at restaurants of Naples were microbiologically, chemically and rheologically investigated. All the samples showed very low bacteria/yeast ratios, in comparison to the known values of sourdoughs or bread doughs. Five species of yeasts and 20 of bacteria were identified among 144 isolates from three samples of doughs. chemical and rheological characteristics were very variable, allowing only pH, TTA and acetate content value to be correlate.
Characterization of leavened doughs for pizza in Naples / Coppola, Salvatore; Pepe, Olimpia; Masi, Paolo; Sepe, M.. - In: ADVANCES IN FOOD SCIENCES. - ISSN 1431-7737. - STAMPA. - 18:(1996), pp. 160-162.
Characterization of leavened doughs for pizza in Naples.
COPPOLA, SALVATORE;PEPE, OLIMPIA;MASI, PAOLO;
1996
Abstract
Ten leavening dougs for pizza sampled at restaurants of Naples were microbiologically, chemically and rheologically investigated. All the samples showed very low bacteria/yeast ratios, in comparison to the known values of sourdoughs or bread doughs. Five species of yeasts and 20 of bacteria were identified among 144 isolates from three samples of doughs. chemical and rheological characteristics were very variable, allowing only pH, TTA and acetate content value to be correlate.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
