The research work carried out in my thesis tries to offer a glimpse into what is currently one of the problems of catering, the waste of raw materials. In order not to leave the concept of multidisciplinarity of my course, I focus on the history of pizza, also analyzing the importance of this dish from the point of view of consumption. Then follows a focus on the fundamental raw material on which my research is based. Wheat and flour: its history, the production methods of the product and an exposition of the fundamental rheological properties to evaluate its quality. I then review and explain the methodologies, laboratory instruments and machinery used during the internship, which are essential for conducting my research analyses. To try to solve this problem in recent months I have been involved in the laboratory development and use of an enzyme, Evol Dough, composed of ascorbic acid and alpha amylase. The flours analyzed in my research are those that are mainly used for pizza dough both locally (customers who own local pizzerias or restaurant businesses) and industrially. The use of enzymes has been, is and will be, in the bakery products production sector, a valid aid in moving towards a vision of eliminating waste.
Il lavoro di ricerca svolto nella mia tesi cerca di offrire uno scorcio su quello che ad oggi è uno dei problemi della ristorazione, lo spreco di materie prime. Per non abbandonare il concetto di multidisciplinarietà del mio corso, inizialmente mi focalizzo sulla storia della pizza, analizzando anche dal punto di vista del consumo l'importanza di questo piatto. Segue poi un focus sulla materia prima fondamentale su cui si basa la mia ricerca. Il grano e la farina: la sua storia, i metodi produttivi del prodotto e un esposizione delle proprietà reologiche fondamentali per valutarne la qualità. Passo poi in rassegna e espongo le metodologie, gli strumenti e macchinari di laboratorio utilizzati durante il tirocinio, essenziali per condurre le mie analisi di ricerca. Per proporre una soluzione a questo problema in questi mesi mi sono occupata dello sviluppo in laboratorio e l'impiego di un enzima, Evol Dough, composto da acido ascorbico e alfa amilasi. Le farine prese in analisi nella mia ricerca sono quelle che vengono utilizzate principalmente per l'impasto pizza sia in ambito locale sia in ambito industriale. L'utilizzo degli enzimi è stato, è e sarà, nel settore nella produzione di prodotti da forno, un valido aiuto per andare verso una visione di annullamento dello spreco.
L'impiego di enzimi per migliorare la qualità dell'impasto pizza: un caso studio.
PAVAN, VALENTINA
2023/2024
Abstract
The research work carried out in my thesis tries to offer a glimpse into what is currently one of the problems of catering, the waste of raw materials. In order not to leave the concept of multidisciplinarity of my course, I focus on the history of pizza, also analyzing the importance of this dish from the point of view of consumption. Then follows a focus on the fundamental raw material on which my research is based. Wheat and flour: its history, the production methods of the product and an exposition of the fundamental rheological properties to evaluate its quality. I then review and explain the methodologies, laboratory instruments and machinery used during the internship, which are essential for conducting my research analyses. To try to solve this problem in recent months I have been involved in the laboratory development and use of an enzyme, Evol Dough, composed of ascorbic acid and alpha amylase. The flours analyzed in my research are those that are mainly used for pizza dough both locally (customers who own local pizzerias or restaurant businesses) and industrially. The use of enzymes has been, is and will be, in the bakery products production sector, a valid aid in moving towards a vision of eliminating waste.File | Dimensione | Formato | |
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TESI DEFINITIVA VALENTINA PAVAN (2).pdf
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https://hdl.handle.net/20.500.12608/67822