Author Topic: same day dough making/usage question  (Read 4039 times)

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Offline pizzanapoletana

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Re: same day dough making/usage question
« Reply #20 on: February 28, 2005, 07:09:42 PM »
When looking at the effect of alpha -amylase enzymes, you need to understand that it does not only benefit the yeast or the browning, but more importantly the digestibility of the dough.
The enzymes activity rate is variable from flour to flour and it can be indicated by the falling number. Higher the number, lower is the activity and viceversa. The enzymes activity is however fairly slow, specially compared to commercial yeast activity, but it is also influenced by hidratation of the dough and temperature. For some other reasons, retarded refigerated dough it is not always best but it depends from the type of flour used.

Your guess is right about the timing, but you need to consider also the three other factor explained above.

In ceratin dough, made by weaker flour with a high damaged starch and high enzymes activity, with the addition of a higly hidrated dough and a fairly high temperature (above 20 degree celsius), the dough could mature enough in few hours, or at least enough to guarrantee a good browning.

The Poteasi enzymes is equally important both for digestibility, and for weakening a too strong gluten , which may result in an excessive elastic dough and a gum-like baking product.


Online Pete-zza

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Re: same day dough making/usage question
« Reply #21 on: February 28, 2005, 07:38:46 PM »
Thank you for your explanation.

The situation I was addressing was one in which one of our fellow members, Snowdy, was trying to make a dough to be used within a few hours. I had recommended that he increase the amount of yeast and to use warmer water, to expedite the fermentation process. He used high-gluten flour, which was the flour he had on hand, along with a high hydration percentage.  The dough turned out to be usable under the circumstances, but the crust didn't brown up as much as usual. That got me to wondering whether the enzymatic activity was too slow, and especially so for a "strong" flour, which you seem to indicate was the case, at least in part.

I am generally aware of the digestibity aspects you discuss. I have had several discussions wth the chief pizzaiolo at Naples 45, a specialist in Neapolitan style pizzas in NYC, and he has told me on different occasions that the pizzas he makes using the Caputo 00 flour are more digestible. We didn't get into discussions about falling numbers (which are hard to come by at the retail level anyway) or alpha-amylase and protease ezymatic activity, but what you say seems to make great sense. I myself had a 10-inch Neapolitan style pizza tonight and ate the whole thing without feeling full.

Thanks again for clarifying things for me.

Peter


 

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