Rheological analysis to monitor the leavining process of pizza dough prepared in different conditions

To appraise the effects of the microbial activity on rheological characterustics of pizza dough, it has been set an opportune equipment denominated "modified alveograph". It allows, through opportune acquisition and elaboration of the data, to evaluate contemporaly both the pressure (Dp) of the air blowed that acts on a disk of standard test piece of pizza dough and either the consequent variation of volume (DV) of the bubble of pizza dough considered up to its brek-up. The experimentation has interested the rheological evaluation of pizza dough performed in standard conditions (raw material and technology of production) and whose only variable is represented by the use of different starters selected that are able to influence with different formality, the mechanical and acidimetric characteristics of the pizza dough considered.