{"id":13179,"date":"2026-03-18T14:41:37","date_gmt":"2026-03-18T13:41:37","guid":{"rendered":"https:\/\/glutenlight.eu\/?p=13179"},"modified":"2026-03-18T14:41:37","modified_gmt":"2026-03-18T13:41:37","slug":"the-science-behind-bread-and-pizza-chapter-i-and-ii","status":"publish","type":"post","link":"https:\/\/glutenlight.eu\/?p=13179&lang=en","title":{"rendered":"The Science Behind Bread and Pizza (Chapter I and II)"},"content":{"rendered":"

sangiorgio.l@libero.it<\/strong><\/em><\/p>\n

\nBiochemistry, Rheology and Microbiology of Fermentation and the Starch\u2013Protein Matrix<\/i><\/strong><\/p>\n

The present text analyzes the biochemical, rheological and microbiological foundations underlying the production of bread and pizza. The role of gluten proteins (gliadins and glutenins), fermentative systems (baker\u2019s yeast and sourdough), dosage and time variables, and direct and indirect dough-making methods are examined. The approach adopted is technological-functional, with particular attention to the structural, aromatic, digestive and shelf-life implications of the finished product.<\/p>\n

Chapter I – Protein Architecture of Dough: Gliadins, Glutenins and the Gluten Network<\/span><\/h1>\n

When we mix flour and water, we are not simply combining ingredients: we are activating a complex protein system that determines structure, consistency and the final result.
\nAt the base of everything is gluten<\/strong>, a three-dimensional network created by the interaction between two families of wheat proteins: gliadins<\/strong> and glutenins<\/strong>. Understanding their balance means understanding why a pizza dough stretches easily while bread dough must sustain a tall, aerated structure.<\/p>\n

1\ufe0f\u20e3 The Gluten Network: A Dynamic Balance<\/span><\/h2>\n

Gluten does not exist \u201calready formed\u201d in flour. It is created when:<\/p>\n

Glutenin + Gliadin + Water + Mixing = Gluten network<\/p>\n

Water hydrates the proteins, the mechanical energy of mixing makes them interact, and an elastic network capable of trapping fermentation gases is formed. But the two proteins perform different and complementary roles.<\/p>\n

2\ufe0f\u20e3 The Role of Glutenins: Strength and Elasticity<\/span><\/h2>\n

Glutenins \u2013 Structural Effects<\/strong><\/p>\n

Glutenins provide:<\/p>\n

Elasticity (ability to return to the original shape)
\nTenacity (resistance to deformation)
\nStructure<\/p>\n

A dough rich in glutenins:<\/p>\n

Is more resistant
\nRetains gases better
\nDevelops vertical volume<\/p>\n

If excessive:<\/p>\n

Too tenacious
\nDifficult to stretch
\n\u201cSpring-back\u201d effect<\/p>\n

3\ufe0f\u20e3 The Role of Gliadins: Extensibility and Viscosity<\/span><\/h2>\n

Gliadins are responsible for:<\/p>\n

Extensibility (ability to stretch without tearing)
\nMalleability
\nViscosity<\/p>\n

Thanks to gliadins, the dough:<\/p>\n

Stretches easily
\nDoes not tear during handling
\nMaintains good workability<\/p>\n

If they dominate excessively, however, the dough:<\/p>\n

Becomes soft
\n\u201cSpreads\u201d
\nStruggles to maintain shape<\/p>\n

4\ufe0f\u20e3 Pizza: Extensibility Is Required<\/span><\/h2>\n

In the case of pizza, the goal is to obtain a thin disk that:<\/p>\n

Stretches easily
\nDoes not tear
\nDoes not retract during shaping<\/p>\n

Extensibility is therefore fundamental. A dough too rich in glutenins would be \u201crubbery\u201d and difficult to open.<\/p>\n

For this reason, pizza flours (often soft wheat) are designed to have:<\/p>\n

A good balance between strength and extensibility
\nA P\/L ratio (tenacity\/extensibility) balanced or slightly shifted toward extensibility<\/p>\n

If the dough is too tenacious, it is possible to intervene with:<\/p>\n

Longer maturation (longer resting time)
\nIncreased hydration
\nChoosing a flour with a lower P\/L ratio<\/p>\n

In summary: more extensibility = easy stretching and good alveolation.<\/strong><\/p>\n

5\ufe0f\u20e3 Bread: Structural Strength Is Required<\/span><\/h2>\n

Why does bread need more glutenins?<\/p>\n

Bread has a different goal: to develop vertically and sustain an internal structure rich in alveoli.<\/p>\n

Here the following come into play:<\/p>\n

Elasticity
\nStructural strength
\nCapacity to retain fermentation gases<\/p>\n

Bread dough therefore requires a stronger gluten network, with a higher glutenin component.<\/p>\n

If gliadins dominate too much:<\/p>\n

The dough becomes weak
\nIt spreads instead of rising
\nThe bread results low and poorly structured<\/p>\n

In summary: more glutenins = more strength and vertical development.<\/strong><\/p>\n

6\ufe0f\u20e3 Balance Is the Key<\/span><\/h2>\n

The fundamental point is not \u201cwhich protein is better\u201d, but their ratio.<\/p>\n

Too much glutenin \u2192 tenacious dough, hard to stretch
\nToo much gliadin \u2192 soft and unstable dough
\nCorrect balance \u2192 elastic and extensible structure<\/p>\n

The difference between pizza and bread lies precisely in this balance:<\/p>\n\n\n\n\n\n\n
\n

Product<\/p>\n<\/th>\n

\n

Dominant characteristic<\/p>\n<\/th>\n

\n

Protein ratio<\/p>\n<\/th>\n<\/tr>\n<\/thead>\n

\n

Pizza<\/p>\n<\/td>\n

\n

Extensibility<\/p>\n<\/td>\n

\n

Good presence of gliadins<\/p>\n<\/td>\n<\/tr>\n

\n

Bread<\/p>\n<\/td>\n

\n

Strength and elasticity<\/p>\n<\/td>\n

\n

Greater glutenin component<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

7\ufe0f\u20e3 Conclusion<\/span><\/h2>\n

Pizza \u2192 more extensibility (gliadins)
\nBread \u2192 more strength and elasticity (glutenins)<\/p>\n

The quality of a dough does not depend only on the quantity of proteins, but on their interaction, processing, hydration and maturation time. Every time we stretch a pizza or shape a loaf of bread, we are working with a delicate molecular balance: a true protein architecture that transforms flour and water into a living, elastic and extensible structure.<\/p>\n

Chapter II – Fermentation in Professional Baking and Pizzeria Production<\/span><\/h1>\n

Role of baker\u2019s yeast and sourdough, quantities, time and dough-making methods<\/strong><\/p>\n

1. Introduction<\/span><\/h2>\n

Fermentation represents the biological and technological core of professional baking and pizza production. It is not limited to the production of gas for dough volume increase, but profoundly determines:<\/p>\n

Mechanical structure
\nExtensibility
\nAlveolation
\nAromatic profile
\nDigestibility
\nShelf life<\/p>\n

The professional does not simply manage a \u201cleavening\u201d, but a complex biochemical process in which interact:<\/p>\n

Microorganisms
\nEndogenous flour enzymes
\nGluten proteins
\nStarches
\nTime
\nTemperature<\/p>\n

This chapter systematically analyzes the role of baker\u2019s yeast and sourdough, the influence of dosage and fermentation time, and the impact of processing methods (direct dough and indirect dough with biga) on the finished product.<\/p>\n

2. The Role of Baker\u2019s Yeast<\/span><\/h2>\n

2.1 Microbiological Nature<\/h3>\n

Baker\u2019s yeast consists predominantly of Saccharomyces cerevisiae<\/strong>, a unicellular microorganism capable of metabolizing simple sugars present in dough.<\/p>\n

Alcoholic fermentation produces:<\/b><\/p>\n

Carbon dioxide (CO\u2082)
\nEthanol
\nSecondary metabolites (esters, higher alcohols, aldehydes)<\/p>\n

CO\u2082 is retained by the gluten network and generates the increase in volume.<\/p>\n

2.2 Technological Effects<\/h3>\n

Baker\u2019s yeast:<\/p>\n

Provides gas for structural development
\nIndirectly stimulates enzymatic activity
\nInfluences fermentation rate
\nDetermines part of the aromatic profile<\/p>\n

It does not significantly modify dough pH (limited acidity), therefore the effect on the protein structure is mainly mechanical and fermentative, not acidifying.<\/p>\n

3. The Role of Sourdough<\/span><\/h2>\n

3.1 Microbiological Nature<\/h3>\n

Sourdough is an ecosystem composed of:<\/p>\n

Wild yeasts
\nLactic acid bacteria (homo- and hetero-fermentative)<\/p>\n

These microorganisms produce:<\/b><\/p>\n

CO\u2082
\nLactic acid
\nAcetic acid
\nProteolytic enzymes
\nComplex aromatic compounds<\/p>\n

3.2 Technological Effects<\/h3>\n

The combined activity of yeasts and bacteria<\/p>\n

The combined activity of yeasts and bacteria determines<\/p>\n

The controlled acidity of yeasts and bacteria directly influences<\/p>\n

\n

Progressive acidification (pH reduction)
\nElasticity
\nModification of gluten structure
\nExtensibility
\nActivation of proteases
\nShelf life
\nImproved microbiological stability
\nAromatic depth<\/p>\n

4. Quantity and Time: General Principles<\/span><\/h2>\n

4.1 Relationship Between Dosage and Speed<\/h3>\n

The quantity of fermenting agent regulates:<\/p>\n

CO\u2082 production speed
\nMetabolic intensity
\nProcess duration<\/p>\n

Fundamental principle:<\/b><\/p>\n

More yeast \u2192 rapid fermentation
\nLess yeast \u2192 slow fermentation<\/p>\n

However, speed does not coincide with maturation.<\/p>\n

4.2 Time as a Key Variable<\/h3>\n

Time allows:<\/p>\n

Enzymatic degradation of starches (amylases)
\nPartial protein hydrolysis
\nReorganization of the gluten network
\nFormation of aromatic metabolites<\/p>\n

A short fermentation may produce volume, but not necessarily structural and biochemical maturation.<\/p>\n

5. Effects on Digestibility<\/span><\/h2>\n

5.1 Technical Definition<\/h3>\n

Digestibility refers to:<\/p>\n

Reduction of intestinal fermentable load
\nPartial pre-digestion of starches and proteins
\nBetter structural organization of the crumb<\/p>\n

It does not imply absence of gluten, but a more advanced biochemical transformation.<\/p>\n

5.2 Baker\u2019s Yeast<\/h3>\n

Baker\u2019s Yeast Dosage<\/strong><\/p>\n

High dosage + short time
\nLow dosage + long time<\/p>\n

Limited maturation
\nGreater maturation<\/p>\n

Lower enzymatic activity
\nBetter enzymatic degradation<\/p>\n

Higher presence of residual sugars
\nBiochemically evolved dough<\/p>\n

Possible sensation of heaviness
\nGreater sensation of lightness<\/p>\n

5.3 Sourdough<\/h3>\n

Fermentation with sourdough determines:<\/p>\n

Progressive reduction of pH (controlled acidification)
\nIncrease of proteolytic activity (endogenous enzymes + microbial activity)
\nPartial hydrolysis of gluten proteins
\nGreater degradation of fermentable sugars
\nModification of the rheological properties of the gluten network<\/p>\n

Measurable technological and physiological effects<\/strong><\/p>\n

Prolonged sourdough fermentations involve:<\/p>\n

Reduction of residual fermentable carbohydrates
\nPartial protein pre-digestion
\nBetter structural organization of the crumb
\nSlower glycemic response compared to short fermentations
\nGreater microbiological stability of the product<\/p>\n

The combination of these factors may determine:<\/b><\/p>\n

Reduction of intestinal fermentative load
\nLower intestinal gas production compared to rapidly fermented doughs<\/p>\n

Individual physiological response may vary depending on personal conditions, but the biochemical mechanisms described above are objectively measurable.<\/p>\n

6. Effects on Pizza and Bread<\/span><\/h2>\n

6.1 Pizza<\/h3>\n

Structural objectives<\/strong><\/p>\n

High extensibility
\nAbsence of \u201cspring-back\u201d effect
\nAerated cornicione
\nMelt-in-the-mouth texture<\/p>\n

Typical strategy<\/strong><\/p>\n

Very low yeast dosage
\nLong maturation (24\u201372 hours)
\nTemperature control<\/p>\n

Results<\/strong><\/p>\n

Greater extensibility
\nMore complex aroma
\nLower sensation of bloating<\/p>\n

6.2 Bread<\/h3>\n

Structural objectives<\/strong><\/p>\n

Vertical development
\nCrumb stability
\nShelf life<\/p>\n

Objectives with baker\u2019s yeast<\/strong><\/p>\n

Regular structure
\nDelicate aroma<\/p>\n

Objectives with sourdough<\/strong><\/p>\n

Irregular alveolation
\nThick crust
\nDeep aroma
\nLonger shelf life<\/p>\n

7. Dough-Making Methods<\/span><\/h2>\n

7.1 Direct Dough<\/h3>\n

7.1.1 Definition<\/h4>\n

All ingredients are mixed in a single phase.<\/p>\n

7.1.2 Fermentation Dynamics<\/h4>\n

Immediate complete hydration
\nSingle fermentation
\nStructure progressively built<\/p>\n

7.1.3 Effects on the Product<\/h4>\n

Effects on the product<\/strong><\/p>\n

Texture
\nHomogeneous crumb
\nRegular alveolation<\/p>\n

Aroma
\nLinear profile
\nLower complexity<\/p>\n

Digestibility
\nGood if accompanied by long fermentation times
\nLower if fermentation is short<\/p>\n

Shelf life
\nFaster staling
\nLower protective acidification<\/p>\n

7.2 Indirect Dough with Biga<\/h3>\n

7.2.1 Definition<\/h4>\n

Solid preferment (45\u201350% hydration) with:<\/p>\n

Flour
\nWater
\nSmall quantity of yeast<\/p>\n

Fermentation 16\u201324 hours before the final dough.<\/p>\n

7.2.2 Biochemical Dynamics<\/h3>\n

During biga maturation:<\/p>\n

Early enzymatic activation
\nProduction of light organic acids
\nPre-maturation of gluten
\nDevelopment of aromatic precursors<\/p>\n

7.2.3 Effects on the Product<\/h3>\n

Effects on the product<\/strong><\/p>\n

Texture<\/span>
\nLarge and irregular alveolation
\nGreater lightness
\nCrispier crust<\/p>\n

Aroma<\/span>
\nGreater complexity
\nLight lactic aromas
\nIntensification of toasted notes<\/p>\n

Digestibility<\/span>
\nDough already partially matured
\nLower residual fermentable load<\/p>\n

Shelf life<\/span>
\nBetter moisture retention
\nSlower staling
\nGreater aromatic persistence<\/p>\n

8. Systemic Comparison<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n
\n

Variable<\/p>\n<\/th>\n

\n

Direct<\/p>\n<\/th>\n

\n

Biga<\/p>\n<\/th>\n<\/tr>\n<\/thead>\n

\n

Structure<\/p>\n<\/td>\n

\n

Regular<\/p>\n<\/td>\n

\n

Airy and light<\/p>\n<\/td>\n<\/tr>\n

\n

Aroma<\/p>\n<\/td>\n

\n

Linear<\/p>\n<\/td>\n

\n

Complex<\/p>\n<\/td>\n<\/tr>\n

\n

Digestibility<\/p>\n<\/td>\n

\n

Depends on time<\/p>\n<\/td>\n

\n

Generally higher<\/p>\n<\/td>\n<\/tr>\n

\n

Shelf life<\/p>\n<\/td>\n

\n

Medium<\/p>\n<\/td>\n

\n

Higher<\/p>\n<\/td>\n<\/tr>\n

\n

Management complexity<\/p>\n<\/td>\n

\n

Low<\/p>\n<\/td>\n

\n

Medium\/High<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

9. Integrated Design Principle<\/span><\/h2>\n

In professional contexts, dough design simultaneously considers:<\/p>\n

Type of fermenting agent
\nDosage
\nTime
\nTemperature
\nMethod (direct or indirect)<\/p>\n

There is no universally superior solution, but rather a balance consistent with:<\/p>\n

Product identity
\nSensory objectives
\nDesired structure
\nProduction organization<\/p>\n

10. Conclusion<\/span><\/h2>\n

Fermentation is not an accessory step, but a process of structural and biochemical transformation. The quantity of yeast, the choice between baker\u2019s yeast and sourdough, the maturation time and the adopted method (direct or biga) constitute tools of applied food engineering. The professional does not simply \u201clet a dough rise\u201d: they design the behavior of matter over time in order to obtain a structural, aromatic and functional result consistent with the identity of the final product.<\/p>\n

Essential Bibliography<\/span><\/h1>\n

Gluten, Protein Structure and Rheology<\/span><\/h2>\n
    \n
  1. \n

    Wieser, H. (2007).
    \nChemistry of gluten proteins.
    \nFood Microbiology, 24(2), 115\u2013119.
    \nDOI: 10.1016\/j.fm.2006.07.004<\/p>\n<\/li>\n

  2. \n

    Shewry, P. R., & Tatham, A. S. (1997).
    \nDisulphide bonds in wheat gluten proteins.
    \nJournal of Cereal Science, 25(3), 207\u2013227.
    \nDOI: 10.1006\/jcrs.1996.0100<\/p>\n<\/li>\n

  3. \n

    Belton, P. S. (1999).
    \nOn the elasticity of wheat gluten.
    \nJournal of Cereal Science, 29(2), 103\u2013107.
    \nDOI: 10.1006\/jcrs.1998.0233<\/p>\n<\/li>\n

  4. \n

    Dobraszczyk, B. J., & Morgenstern, M. P. (2003).
    \nRheology and the breadmaking process.
    \nJournal of Cereal Science, 38(3), 229\u2013245.
    \nDOI: 10.1016\/S0733-5210(03)00059-6<\/p>\n<\/li>\n<\/ol>\n

    Baker\u2019s Yeast and Alcoholic Fermentation<\/span><\/h2>\n
      \n
    1. \n

      Fleet, G. H. (2007).
      \nYeasts in foods and beverages: impact on product quality and safety.
      \nFood Microbiology, 24(2), 103\u2013112.
      \nDOI: 10.1016\/j.fm.2006.07.002<\/p>\n<\/li>\n

    2. \n

      Walker, G. M. (1998).
      \nYeast Physiology and Biotechnology.
      \nJohn Wiley & Sons.
      \nISBN: 978-0471964467<\/p>\n<\/li>\n<\/ol>\n

      Sourdough and Sourdough Microbiology<\/span><\/h2>\n
        \n
      1. \n

        De Vuyst, L., & Neysens, P. (2005).
        \nThe sourdough microflora: biodiversity and metabolic interactions.
        \nTrends in Food Science & Technology, 16(1\u20133), 43\u201356.
        \nDOI: 10.1016\/j.tifs.2004.02.012<\/p>\n<\/li>\n

      2. \n

        Gobbetti, M., De Angelis, M., Di Cagno, R., Calasso, M., & Archetti, G. (2019).
        \nNovel insights on the functional\/nutritional features of sourdough fermentation.
        \nInternational Journal of Food Microbiology, 302, 103\u2013113.
        \nDOI: 10.1016\/j.ijfoodmicro.2018.05.018<\/p>\n<\/li>\n

      3. \n

        Poutanen, K., Flander, L., & Katina, K. (2009).
        \nSourdough and cereal fermentation in a nutritional perspective.
        \nFood Microbiology, 26(7), 693\u2013699.
        \nDOI: 10.1016\/j.fm.2009.07.011<\/p>\n<\/li>\n

      4. \n

        Hammes, W. P., & G\u00e4nzle, M. G. (1998).
        \nSourdough breads and related products.
        \nFood Microbiology, 15(5), 487\u2013495.
        \nDOI: 10.1006\/fmic.1998.0191<\/p>\n<\/li>\n<\/ol>\n

        Focus on Digestibility<\/span><\/h1>\n

        1\ufe0f\u20e3 Arendt et al., 2007<\/span><\/h2>\n

        Impact of sourdough on the texture of bread
        \nFood Microbiology, 24(2), 165\u2013174.<\/p>\n

        Study Objective<\/h3>\n

        Analyze the effect of sourdough fermentation on:<\/p>\n

        Crumb structure
        \nTexture
        \nStarch retrogradation
        \nShelf life<\/p>\n

        Key Points Relevant to Digestibility<\/h3>\n
          \n
        1. \n

          Controlled acidification<\/p>\n<\/li>\n<\/ol>\n

          Reduction of pH
          \nInfluence on starch gelatinization and retrogradation<\/p>\n

            \n
          1. \n

            Modification of starch structure<\/p>\n<\/li>\n<\/ol>\n

            Acidity slows retrogradation
            \nBetter water retention
            \nGreater crumb stability<\/p>\n

              \n
            1. \n

              Gluten\u2013starch interaction<\/p>\n<\/li>\n<\/ol>\n

              Acid fermentation modifies the protein matrix
              \nBetter starch distribution within the gluten network<\/p>\n

              Implications for Digestibility<\/h3>\n

              Digestibility is influenced through:<\/p>\n

              Greater enzymatic accessibility to starch
              \nLess compact and less collapsed structure
              \nMore modulated carbohydrate release<\/p>\n

              In technical terms: acid fermentation modifies the microstructure of the starch\u2013protein matrix, influencing digestive kinetics.<\/strong><\/p>\n

              2\ufe0f\u20e3 Liljeberg & Bj\u00f6rck, 1998<\/span><\/h2>\n

              Delayed gastric emptying rate may explain improved glycaemia\u2026
              \nEuropean Journal of Clinical Nutrition, 52(5), 368\u2013371.<\/p>\n

              Study Objective<\/h3>\n

              Evaluate the effect of food acidity on post-prandial glycemic response.<\/p>\n

              Key Points<\/h3>\n
                \n
              1. \n

                Reduction of meal pH<\/p>\n<\/li>\n<\/ol>\n

                Slows gastric emptying<\/p>\n

                  \n
                1. \n

                  More gradual glycemic response<\/p>\n<\/li>\n<\/ol>\n

                  Lower glycemic peak
                  \nBetter control of glucose absorption<\/p>\n

                    \n
                  1. \n

                    Physiological mechanism<\/p>\n<\/li>\n<\/ol>\n

                    A more acidic environment modifies digestion and absorption rate.<\/p>\n

                    Implications for Bread and Pizza<\/h3>\n

                    In sourdough bread:<\/p>\n

                    Lower pH
                    \nPresence of organic acids<\/p>\n

                    may contribute to:<\/p>\n

                    Slowing digestive kinetics
                    \nReducing the rate of glucose release<\/p>\n

                    Digestibility does not mean \u201cfewer calories\u201d, but a more modulated metabolic release.<\/p>\n

                    3\ufe0f\u20e3 Katina et al., 2006<\/span><\/h2>\n

                    Effects of sourdough and enzymes on staling of high-fibre wheat bread
                    \nLWT – Food Science and Technology, 39(5), 479\u2013491.<\/p>\n

                    Study Objective<\/h3>\n

                    Analyze the effect of:<\/p>\n

                    Sourdough
                    \nEnzymatic activity
                    \nFiber structure<\/p>\n

                    on:<\/p>\n

                    Staling
                    \nRetrogradation
                    \nTexture<\/p>\n

                    Key Points<\/h3>\n
                      \n
                    1. \n

                      Prolonged enzymatic activity<\/p>\n<\/li>\n<\/ol>\n

                      Greater degradation of starches
                      \nPartial hydrolysis of polysaccharide structures<\/p>\n

                        \n
                      1. \n

                        Slower retrogradation<\/p>\n<\/li>\n<\/ol>\n

                        Better crumb stability over time<\/p>\n

                          \n
                        1. \n

                          Enzyme\u2013structure interaction<\/p>\n<\/li>\n<\/ol>\n

                          Greater modification of the structural matrix<\/p>\n

                          Implications for Digestibility<\/h3>\n

                          Partially modified starch \u2192 different digestive enzymatic response
                          \nGreater enzymatic availability
                          \nReduction of residual fermentable substrates<\/p>\n

                          Long fermentation alters carbohydrate structure before baking.<\/p>\n

                          What Is Scientifically Meant by \u201cDigestibility\u201d in Long-Fermented Bread and Pizza<\/span><\/h1>\n

                          Based on the three studies, it can be defined as:<\/p>\n

                          1\ufe0f\u20e3 Structural modification of the matrix<\/h3>\n

                          Gluten\u2013starch reorganization
                          \nGreater accessibility to digestive enzymes<\/p>\n

                          2\ufe0f\u20e3 Reduction of residual fermentable load<\/h3>\n

                          Lower presence of rapidly fermentable sugars<\/p>\n

                          3\ufe0f\u20e3 Modulation of glycemic response<\/h3>\n

                          Slower glucose release
                          \nBuffering effect of acidity<\/p>\n

                          4\ufe0f\u20e3 Influence on gastric emptying<\/h3>\n

                          Lower pH \u2192 slower emptying
                          \nMore gradual absorption<\/p>\n

                          Final Technical Synthesis<\/span><\/span><\/h1>\n

                          Digestibility in long-fermented bread and pizza is obtained through:<\/p>\n

                          Time (enzymatic maturation)
                          \nAcidification (sourdough)
                          \nStructural modification of starch and proteins
                          \nReduction of residual fermentable load
                          \nModulation of glycemic response<\/p>\n

                          It is a structural biochemical effect<\/strong>, not a merely \u201cperceived\u201d property.<\/p>\n

                          Enzymatic and microbial transformations do not concern only starch and aromas: under specific conditions, they also involve the protein fraction of gluten, reshaping its peptide profile. This topic is addressed in Chapter III<\/strong>.<\/p>\n

                          The Science Behind Bread and Pizza<\/span><\/h1>\n

                          Chapter I – <\/b><\/span>Protein Architecture of Dough: Gliadins, Glutenins and the Gluten Network<\/b><\/span><\/span>
                          \nChapter II – Fermentation in professional baking and pizzeria production<\/b><\/span>
                          \nChapter III – Gluten degradation during fermentation
                          \nChapter IV – Scientific evidence and application limits<\/p>\n","protected":false},"excerpt":{"rendered":"

                          sangiorgio.l@libero.it Biochemistry, Rheology and Microbiology of Fermentation and the Starch\u2013Protein Matrix The present text analyzes the biochemical, rheological and microbiological foundations underlying the production of bread and pizza. The role of gluten proteins (gliadins and glutenins), fermentative systems (baker\u2019s yeast and sourdough), dosage and time variables, and direct and indirect dough-making methods are examined. The […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[3083,3091,3079,3087,3085,725,335,3081,397,3089],"class_list":["post-13179","post","type-post","status-publish","format-standard","hentry","category-article","tag-bakers-yeast","tag-biga-en","tag-bread-science","tag-digestibility","tag-dough-rheology","tag-fermentation","tag-gluten","tag-pizza-science","tag-sourdough","tag-starch-protein-matrix"],"yoast_head":"\nThe Science Behind Bread and Pizza - Gluten - Fermentation- Digestibility - Glutenlight<\/title>\n<meta name=\"description\" content=\"Discover the science behind bread and pizza: gluten structure, fermentation, sourdough, baker\u2019s yeast, dough rheology, digestibility and the starch-protein matrix explained.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/glutenlight.eu\/?p=13179&lang=en\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Science Behind Bread and Pizza - 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