Pasticceria: l'essenziale che devi conoscere: Guida tecnico-scientifica agli ingredienti, reologia delle farine e interazioni biochimiche nell'Arte Bi

Name: Pasticceria: l'essenziale che devi conoscere: Guida tecnico-scientifica agli ingredienti, reologia delle farine e interazioni biochimiche nell'Arte Bi
Brand: Independently Published
SKU: 9798187753710
Price: 1638.0 INR
Availability: InStock

by Katia Oldani

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ISBN13: 9798187753710
Binding: Paperback
Subject: N/A
Publisher: Independently Published
Publisher Imprint: Independently Published
Publication Date: July 17, 2026
Pages: 120
Original Price: GBP 14.58
Language: Italian
Edition: N/A
Item Weight: 173 grams
BISAC Subject(s): Courses & Dishes / Cakes

About The Book

Seguire una ricetta a memoria non basta. Per creare, serve consapevolezza.

Perch� i prodotti da forno perdono la loro struttura geometrica? Perch� il pan di Spagna genera una cinetica di sviluppo disomogenea o si avvalla al centro? La pasticceria e la panificazione non sono l'esecuzione passiva di un elenco di istruzioni: sono discipline governate dalla fisica dei fluidi, dalla reologia delle masse e dalle interazioni chimiche tra i componenti. Quando impari a decodificare le trasformazioni della materia, smetti di affidarti alla casualit� e inizi a governare l'impasto con precisione millimetrica.

In questo manuale essenziale, la Biologist Pastry Chef Katia Oldani elimina la retorica d'�lite per offrire una chiave di lettura logica, scientifica e accessibile a chiunque desideri muovere i primi passi nell'Arte Bianca con un approccio analitico. Niente astrazioni teoriche: ogni episodio applica le leggi della scienza alla pratica quotidiana di laboratorio per ottimizzare i processi, azzerare i flop tecnici e valorizzare l'utilizzo delle materie prime. Tutto questo sar� sempre spiegato in modo accessibile a tutti.

I pilastri tecnici trattati nel testo:

Reologia e Forza delle Farine: Comprendere l'indice di forza ($W$) determinato dall'alveografo di Chopin, la formazione del reticolo glutinico tramite glutenina e gliadina e la gestione dell'idratazione in base al grado di abburattamento.
Chimica e Funzione degli Zuccheri: L'impatto della granulometria del saccarosio sulla texture, le propriet� igroscopiche, la caramellizzazione e il bilanciamento chimico nel passaggio da zuccheri cristallini a sciroppi naturali come il miele.
Fisica della Cottura e Termodinamica: La dinamica dei gas in camera di cottura, l'importanza del calore costante tramite il preriscaldamento e l'analisi del "doming" (la formazione della gobba) per controllare l'espansione del vapore acqueo.
Cinetica dei Lieviti e Agenti Chimici: Metodi empirici per testare la reale vitalit� delle spore fungine del lievito di birra e la reazione acido-base del bicarbonato di sodio combinato con il cremor tartaro.
Sistemi Emulsionanti e Strutturali: La meccanica del creaming (l'incorporazione d'aria nella matrice butirrica), la capacit� montante stazionaria delle proteine dell'albume e la stabilit� delle emulsioni complesse di grassi e liquidi.
Formulario di Laboratorio: Un'appendice tecnica contenente ricette professionali di partenza (pasta frolla Milano, frolla sabl�e viennese, pan di Spagna a caldo e crema pasticcera) formulate per verificare sul campo le interazioni merceologiche descritte.

STUDIO E COMMUNITY ONLINE:

Questo manuale � progettato come un ecosistema didattico integrato. All'interno del testo sono presenti QR-Code per accedere direttamente alle video-lezioni di approfondimento sul mio canale YouTube, per estendere l'apprendimento e ricevere supporto tecnico in ogni fase del tuo percorso di studio.

Metti in pratica la logica dell'Arte Bianca.
Capire, per fare meglio.
Sempre.

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