Messa a punto di un preparato per ottenere impasti tipo pizza in brevissimi tempi di miscelazione

Ingredients and mixing condition (time and temperature) have a significant influence on dough rheological properties. The aim of this work was first to prepare an instant pizza formula and then to evaluate its structural properties under particular technological conditions. At last a sensory analysis was made in order to evaluate the final pizza quality. Significant difference, in dough rheology, were found especially when the ingredients were mixed all together.