Pizza ... Reason for delicious fabric ... MammanoPizza ... Nagasaki Japan
Reason for delicious fabric
Scented labyrinth of deliciousness
A little difficult story.
The temperature of the kettle, hearth floor 350 - 400 degrees
400 degrees space. Top 450-470 degrees, good.
Make the fabric you made quickly in the proper position
Put in a para, quickly.
After a few seconds of cleaning, the sweet aroma comes sweet and fragrant from the kettle.
Look at the inside of the pot thought to be "Oh yeah!" However
Pizza that has been plumped can not be burned yet.
But on the reverse side, it is burned lightly.
A little more ............... a little more.
Then the overwhelming scent will come over.
More beautiful baked colors begin to follow.
It is now ... ... Is it now ... ... ... now?
Pizza from inside the high temperature overflows, trying to release moisture, etc., raises a bush, a shoeshoe and a groan.
The smell ............ highest!
What is this too good scent?
Unlike ordinary bread,
It is sweet and savory, it is complicated, something nostalgic fragrance.
I want to find out this identity,
I always want to make pizza in this state!
In this way the labyrinth began
400 degrees space. Top 450-470 degrees, good.
Make the fabric you made quickly in the proper position
Put in a para, quickly.
After a few seconds of cleaning, the sweet aroma comes sweet and fragrant from the kettle.
Look at the inside of the pot thought to be "Oh yeah!" However
Pizza that has been plumped can not be burned yet.
But on the reverse side, it is burned lightly.
A little more ............... a little more.
Then the overwhelming scent will come over.
More beautiful baked colors begin to follow.
It is now ... ... Is it now ... ... ... now?
Pizza from inside the high temperature overflows, trying to release moisture, etc., raises a bush, a shoeshoe and a groan.
The smell ............ highest!
What is this too good scent?
Unlike ordinary bread,
It is sweet and savory, it is complicated, something nostalgic fragrance.
I want to find out this identity,
I always want to make pizza in this state!
In this way the labyrinth began
At the beginning,
Because it is an amateur, it is a typo such as a technical term, somewhat? Please forgive me for errors etc.
The material of the pizza fabric,
Flour, salt, water, yeast, these are these four.
Water and salt, roughly, H 2 0 and NaCl even if it contains very small amounts of minerals.
East is live at our shop,
The name of the fungus is Saccharomyces cerevisiae (say Serebicy or Exe Giuse, what on earth are you?).
Anyhow, it is the honor of an honor which is suitable for fermentation such as bread, more than 10 billion out of 1 g are included.
Lactic acid bacteria (Lactobacillus · San Francisco,
Huh? Maybe this is the origin of dairy farming?
Ah! I'm on a side street. ......... return) also seems to have several hundred million.
Now it's time for wheat flour!
The ingredients are
Starch (carbohydrate) ............ sugar content · dietary fiber
○ Fat ......... Saturated fatty acid · monounsaturated fatty acid
.................................... Polyunsaturated fatty acid
○ Protein .................. Ricin, proline,
..................... 18 kinds of glutamic acid etc.
○ Vitamin ............ About seven types, thiacin,
........................... niacin.kolin etc.
○ Mineral ......... Sodium, potassium,
... Calcium.Magnesium.Rin. Iron content etc.
○ Moisture content
All right! This is ー ー ー ー ー ー ー ー ー ー!
How sweet it was.
This was the beginning of the labyrinth.
Because these substances did not scent or taste as they were.
Just by mixing it, you can not do it.
I'm not sweet.
Peen ...... Pawn ...... Pearn ...... pawn.
It's holiday time.
Because it is an amateur, it is a typo such as a technical term, somewhat? Please forgive me for errors etc.
The material of the pizza fabric,
Flour, salt, water, yeast, these are these four.
Water and salt, roughly, H 2 0 and NaCl even if it contains very small amounts of minerals.
East is live at our shop,
The name of the fungus is Saccharomyces cerevisiae (say Serebicy or Exe Giuse, what on earth are you?).
Anyhow, it is the honor of an honor which is suitable for fermentation such as bread, more than 10 billion out of 1 g are included.
Lactic acid bacteria (Lactobacillus · San Francisco,
Huh? Maybe this is the origin of dairy farming?
Ah! I'm on a side street. ......... return) also seems to have several hundred million.
Now it's time for wheat flour!
The ingredients are
Starch (carbohydrate) ............ sugar content · dietary fiber
○ Fat ......... Saturated fatty acid · monounsaturated fatty acid
.................................... Polyunsaturated fatty acid
○ Protein .................. Ricin, proline,
..................... 18 kinds of glutamic acid etc.
○ Vitamin ............ About seven types, thiacin,
........................... niacin.kolin etc.
○ Mineral ......... Sodium, potassium,
... Calcium.Magnesium.Rin. Iron content etc.
○ Moisture content
All right! This is ー ー ー ー ー ー ー ー ー ー!
How sweet it was.
This was the beginning of the labyrinth.
Because these substances did not scent or taste as they were.
Just by mixing it, you can not do it.
I'm not sweet.
Peen ...... Pawn ...... Pearn ...... pawn.
It's holiday time.
the fifth element
PASSIONE
farina acqua lievito sale passione
In the book of Italian, Napoli Pizza Association,
As pizza making, five elements
Wheat flour, water, yeast, salt, and fifth, Passione "Passion".
Well, that's right, but teach me more concretely without being cool!
But it takes time and effort to make delicious pizza, so you can not make it without passion.
Let's investigate with passion.
What ingredients are included in the fairly fermented dough before baking?
Flour and yeast are as examined in the previous section.
And as you all know, it kneads and then ferment.
The role of fermentation
○ Organic matter is oxidatively decomposed to obtain ATP.
○ Returning reduced NAD to oxidized NAD.
Oh no ... (Nagasaki dialect)
I do not understand from the beginning to the end.
That's why I do not like wikis. correction.
It's too broad, so a bit more
To tell the scope
Using microorganisms to produce alcohol, carbon dioxide, organic acid etc to make food.
In the case of bread and pizza, the fabric swells with carbon dioxide gas,
It is well known that alcohol and organic acid affect taste, umami, scent.
Saccharomyces of microorganism, ie yeast
(Hereinafter referred to as Saccharo)
Lactic acid bacteria Lactobacillus (hereinafter referred to as Lacto) seems to work a lot and produce a lot of substances.
Saccharo ingests sugar to give out alcohol and carbon dioxide as energy (alcohol fermentation).
Saccharo will increase in a way called "budding".
Lacto also delivers a variety of flavor substances and taste ingredients, and we are working hard together with Saccharo in a state of mutual prosperity.
As pizza making, five elements
Wheat flour, water, yeast, salt, and fifth, Passione "Passion".
Well, that's right, but teach me more concretely without being cool!
But it takes time and effort to make delicious pizza, so you can not make it without passion.
Let's investigate with passion.
What ingredients are included in the fairly fermented dough before baking?
Flour and yeast are as examined in the previous section.
And as you all know, it kneads and then ferment.
The role of fermentation
○ Organic matter is oxidatively decomposed to obtain ATP.
○ Returning reduced NAD to oxidized NAD.
Oh no ... (Nagasaki dialect)
I do not understand from the beginning to the end.
That's why I do not like wikis. correction.
It's too broad, so a bit more
To tell the scope
Using microorganisms to produce alcohol, carbon dioxide, organic acid etc to make food.
In the case of bread and pizza, the fabric swells with carbon dioxide gas,
It is well known that alcohol and organic acid affect taste, umami, scent.
Saccharomyces of microorganism, ie yeast
(Hereinafter referred to as Saccharo)
Lactic acid bacteria Lactobacillus (hereinafter referred to as Lacto) seems to work a lot and produce a lot of substances.
Saccharo ingests sugar to give out alcohol and carbon dioxide as energy (alcohol fermentation).
Saccharo will increase in a way called "budding".
Lacto also delivers a variety of flavor substances and taste ingredients, and we are working hard together with Saccharo in a state of mutual prosperity.
These two people are the workers. in addition,
If you think that it is okay to leave it for a long time at ambient temperature, it is safe to say that you are blocking other germs in any way. ! !
Awesome! ! ! (Clapping 100!)
Then, if the purpose of fermentation is largely organized
1 Expansion and elastic viscosity of dough by carbon dioxide gas
· · Obtain the mechanical properties necessary for molding such as · · ·.
2 Flavoring.
3 Dough aging by fermentation of yeast (fermentation).
What is going on in the fabric
Alcohol fermentation
C 6 H 12 O 6 → 2 C 2 H 5 OH + 2 CO 2 + ATP
Eat glucose (sugar) and produce ethanol and carbon dioxide.
Lactic acid fermentation
While eating sugar increases, it secretes lactic acid, acetic acid and so on in the process.
Acetic acid fermentation
C2 H5 OH - 2 H -> CH 3 CHO + O -
→ CH3 CoooH Becomes acetaldehyde from ethyl alcohol to acetic acid.
TCA circuit.
Citric acid, succinic acid, fumaric acid, malic acid
Oxaloacetic acid, organic acids such as citric acid are produced.
Produce free amino acids.
Proline. Hydroxyproline. Arginine
Lysine.Histidine.Phenylalanine
Tyrosine. Leucine. Isoleucine. Valine
Methionine.Cysteine.Alanine.Glycine
Glutamic acid. Serine. Threonine
Aspartic acid
etc.
Anyway Saccharo and Lacto are doing their best!
To summarize what components are generated
1. ethanol
2. High-grade ethanol
5% in ethanol
Unique flavored alcohol
3. Organic acids (mostly carboxylic acids)
Lactic acid (main component of sour type bread
An important role for flavor) and
Acetic acid (influence of physical properties greater than flavor)
4. ester
It helps to harmonize scents.
When the amount of the ester is small, the alcohol odor is strong,
The scent is deep and exciting.
5. Carbonyl compound .............
……………………………………Such
According to researchers, if fragrance components are largely separated by ingredients contained in bread
① 72 basic compounds (pyrroline
Pyrazine etc.)
② 48 kinds of alcohols (organic matter)
③ 32 aldehydes (organic matter)
Other hundreds or more kinds
More detailedly, according to Professor at Tokyo University
Representative fragrance ingredients of crumb (Schieberle 1991)
· (E) -and (Z) -2-nonenal (nonenal)
· (E, E) -2,4-decadienal (decagenal)
(E) -3,4-epoxy- (E) -2-decenal (decenal)
Representative fragrance ingredients of crust
· 2-acetyl-1-pyrroline (acetyl pyrroline)
· 2-acetyltetrahydropyridine (acetyl
Tetrahydropyridine)
· 3-methylbutanal (methylbutanal)
About fragrance ingredients after toasting
(Rychlik and Grosch 1996)
· 2acetylpyrroline (acetyl pyrroline)
2,5-dimethy 1-4-hydroxy-3 (2H) -furanone
· Methylproapanol
· 2 & & 3-methylbutanols
· 2,3-butanediane
300 kinds and so on
In other documents 500 or more
........................
.............
It is the limit.
I can not keep up with it.
Please forgive me.
..........................................
Tomo, I wrote it for the time being.
What is it that I am writing? - ー ー ー ー ー
..................... ♪ ......... ☆ ...... ^ - ^ ......... ×
.........
Also, in the case of pizza, basil, cheese, olive oil, etc. are also overlapped complicatedly and become fragrant, enormous material.
............
It was amazing anyway.
If you think that it is okay to leave it for a long time at ambient temperature, it is safe to say that you are blocking other germs in any way. ! !
Awesome! ! ! (Clapping 100!)
Then, if the purpose of fermentation is largely organized
1 Expansion and elastic viscosity of dough by carbon dioxide gas
· · Obtain the mechanical properties necessary for molding such as · · ·.
2 Flavoring.
3 Dough aging by fermentation of yeast (fermentation).
What is going on in the fabric
Alcohol fermentation
C 6 H 12 O 6 → 2 C 2 H 5 OH + 2 CO 2 + ATP
Eat glucose (sugar) and produce ethanol and carbon dioxide.
Lactic acid fermentation
While eating sugar increases, it secretes lactic acid, acetic acid and so on in the process.
Acetic acid fermentation
C2 H5 OH - 2 H -> CH 3 CHO + O -
→ CH3 CoooH Becomes acetaldehyde from ethyl alcohol to acetic acid.
TCA circuit.
Citric acid, succinic acid, fumaric acid, malic acid
Oxaloacetic acid, organic acids such as citric acid are produced.
Produce free amino acids.
Proline. Hydroxyproline. Arginine
Lysine.Histidine.Phenylalanine
Tyrosine. Leucine. Isoleucine. Valine
Methionine.Cysteine.Alanine.Glycine
Glutamic acid. Serine. Threonine
Aspartic acid
etc.
Anyway Saccharo and Lacto are doing their best!
To summarize what components are generated
1. ethanol
2. High-grade ethanol
5% in ethanol
Unique flavored alcohol
3. Organic acids (mostly carboxylic acids)
Lactic acid (main component of sour type bread
An important role for flavor) and
Acetic acid (influence of physical properties greater than flavor)
4. ester
It helps to harmonize scents.
When the amount of the ester is small, the alcohol odor is strong,
The scent is deep and exciting.
5. Carbonyl compound .............
……………………………………Such
According to researchers, if fragrance components are largely separated by ingredients contained in bread
① 72 basic compounds (pyrroline
Pyrazine etc.)
② 48 kinds of alcohols (organic matter)
③ 32 aldehydes (organic matter)
Other hundreds or more kinds
More detailedly, according to Professor at Tokyo University
Representative fragrance ingredients of crumb (Schieberle 1991)
· (E) -and (Z) -2-nonenal (nonenal)
· (E, E) -2,4-decadienal (decagenal)
(E) -3,4-epoxy- (E) -2-decenal (decenal)
Representative fragrance ingredients of crust
· 2-acetyl-1-pyrroline (acetyl pyrroline)
· 2-acetyltetrahydropyridine (acetyl
Tetrahydropyridine)
· 3-methylbutanal (methylbutanal)
About fragrance ingredients after toasting
(Rychlik and Grosch 1996)
· 2acetylpyrroline (acetyl pyrroline)
2,5-dimethy 1-4-hydroxy-3 (2H) -furanone
· Methylproapanol
· 2 & & 3-methylbutanols
· 2,3-butanediane
300 kinds and so on
In other documents 500 or more
........................
.............
It is the limit.
I can not keep up with it.
Please forgive me.
..........................................
Tomo, I wrote it for the time being.
What is it that I am writing? - ー ー ー ー ー
..................... ♪ ......... ☆ ...... ^ - ^ ......... ×
.........
Also, in the case of pizza, basil, cheese, olive oil, etc. are also overlapped complicatedly and become fragrant, enormous material.
............
It was amazing anyway.
It is changed when hundreds of millions of microorganisms and hundreds of kinds of substances are generated and generated in a complicated manner.
There was something like the universe happening.
Saccharo, No, Saccaro.
Lacto, No, Mr. Lact.
Bounty of the earth ...... Wheat Flour.
Great ... ... air.
Gently moisten ... water.
Always warm ...... sun
Please forgive me lightly thought.
Thousands of years, compared to everyone's work
It is a small thing of ours.
I will study harder and work harder.
........................
..................
............
... ....
...
here we go.
Thank you for waiting ......... Final.
...
.........
..................
........................
Oven spring
It's time.
Yeast production limit temperature, 50 degrees.
Carbon dioxide and ethanol are discharged to the most
Expansion of gas by heat
Expansion of the dough. Start.
... ....
Sugar to reducing polymer
It becomes a fragrant scent of bread
Start of caramelization reaction.
... ....
Overheated free amino groups with reducing sugar.
Brown melanoidin, confirmed.
End of Maillard reaction.
... ....
Calcination of dough, limit confirmation.
... ....
Oven spring. Firing finished.
Flavor release
The best.
... ....
... ....
A bush
Push-to
... ....
...
Thank you very much for the end.
I will continue to study.
Lacto, No, Mr. Lact.
Bounty of the earth ...... Wheat Flour.
Great ... ... air.
Gently moisten ... water.
Always warm ...... sun
Please forgive me lightly thought.
Thousands of years, compared to everyone's work
It is a small thing of ours.
I will study harder and work harder.
........................
..................
............
... ....
...
here we go.
Thank you for waiting ......... Final.
...
.........
..................
........................
Oven spring
It's time.
Yeast production limit temperature, 50 degrees.
Carbon dioxide and ethanol are discharged to the most
Expansion of gas by heat
Expansion of the dough. Start.
... ....
Sugar to reducing polymer
It becomes a fragrant scent of bread
Start of caramelization reaction.
... ....
Overheated free amino groups with reducing sugar.
Brown melanoidin, confirmed.
End of Maillard reaction.
... ....
Calcination of dough, limit confirmation.
... ....
Oven spring. Firing finished.
Flavor release
The best.
... ....
... ....
A bush
Push-to
... ....
...
Thank you very much for the end.
I will continue to study.