Buying guide for kitchen mixers Reviews for kitchen mixers Sunbeam Mixmaster Classic MX8500 Electrolux Assistent stand mixer EKM4000Fourteen different starter cultures containing one strain of Saccharomyces cerevisiae with and without individual or combinations of lactic acid bacteria (Lactobacillus plantarum, Lact. sanfrancisco, Enterococcus faecium, Leuconostoc mesenteroides) were employed to investigate the role of leavening microflora on the properties of pizza doughs. Microbiological, chemical and physical characteristics of doughs prepared with the same flour and under the same processing conditions were determined. Leavening times and acidification properties depended on the microbial association used. The proportions of lactic and acetic acid produced by lactic acid bacteria were consistent with the metabolic properties of the strains employed. The bacteria/yeast ratios arising from microbial counts at the end of the leavening process were always lower in comparison to sour- or bread-doughs.

The size of the yeast population did not change much, while bacteria showed from one to four duplications. Rheologically, the fermented doughs could only be significantly distinguished from the control dough with regard to the elastic modulus. Principal Component Analysis was applied to the acidimetric data. vitamix commercial blender model vm0100aThe scattergram of the two principal components effectively discriminated 13 of the 14 pizza dough types.blenders pride 750ml price in hyderabadPizza, the invention of which must be credited to Naples ( Ensminger et al. 1995 ), is one of the most widespread convenience or fast foods in the world. oster blender parts 6803

At present, in addition to the very large quantities prepared artisanally and cooked and promptly consumed all around the world, firms have shown increasing interest in pizza dough production, also garnished and ready to be baked, and mostly sold after freezing. In Italy, in July 1996 for example, sales of frozen pizzas increased by 40·2% over the previous year ( De Biase & Zacchetti 1996). cuisinart blender cb600fpHowever, in spite of such commercial success, this kind of product is widely characterized by highly variable and often unsatisfactory quality.omega blender bl630 reviewThe overall quality of a pizza depends chiefly on the dough whose properties are undoubtedly affected by the leavening process, in addition to the flour type and preparation procedure.magic bullet blender kijkshop

There have been no studies on the leavening process of doughs for pizza. Doughs are usually prepared for the straight process by using compressed bakery yeast as a starter. However, previous investigations on doughs sampled at 10 typical pizza restaurants in the Naples area ( Coppola et al. 1996 ) demonstrated the concurrence of a wide range of species of lactic acid bacteria, probably arising both from contamination of yeast and from the environment.robot blender cuisinart bfp 703Microbial composition of the starter culture is known to influence the quality of bakery products ( Spicher 1983; Lönner et al. 1989 ; Collar Esteve et al. 1994 ; Röcken & Voysey 1995). Therefore, in this study, a yeast culture was variously combined with four species of both homofermentative and heterofermentative lactic acid bacteria in order to obtain 14 different starters to determine their influence on microbiological, chemical and physical characteristics of doughs prepared with the same flour and under the same processing conditions.

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