Cientistas na Itália desenvolvem massa de pizza que cresce sem fermento

[{"selector":"#anim-93787b72-3cc9-49a8-a38d-a0c4fce4c170 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] SONHO DOS ALÉRGICOS Pexels/ esrageziyor Cientistas na Itália desenvolvem massa de pizza que cresce sem fermento

[{"selector":"#anim-7f574369-e19b-4317-8b15-adbc9150afab","keyframes":{"transform":["translate3d(120.46783%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1044,"easing":"cubic-bezier(.2, 0, .8, 1)","fill":"both"}] [{"selector":"#anim-66b72bc0-74da-4229-b0c0-98107eb7c408","keyframes":[{"transform":"rotateZ(180deg)"},{"transform":"rotateZ(0deg)"}],"delay":0,"duration":1200,"easing":"cubic-bezier(.2, 0, .5, 1)","fill":"forwards"}] [{"selector":"#anim-2b6c4bcc-4d62-4afb-bdc0-f68d9702f1c8 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(21.874999829338595%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] O ingrediente estrela responsável por uma massa de pizza arejada e borbulhante é o fermento Pexels/Katerina Holmes

[{"selector":"#anim-08bdd3cf-6358-4f74-8162-27c500bad719","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7be99ace-903d-49cb-9684-244dcd7d159b","keyframes":{"transform":["translate3d(-105.00001%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8a258a99-385c-4964-9906-7af2aa01b05c","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-581da5f5-6b0d-41fb-9aef-eb84e5b6ad7f","keyframes":{"transform":["translate3d(-94.49036%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-08ff5348-88a7-4add-bbd0-1f690255883c","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2e20a713-eb4f-489b-9cc4-90b32baad83a","keyframes":{"transform":["translate3d(-17399.88876%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9a764e38-3ecd-460d-8e6a-1c314ba42295 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-21.874999829338588%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Como células que comem açúcar e se convertem em dióxido de carbono, o fermento é o que faz a massa crescer – mas cientistas italianos descobriram uma maneira de fazer massa de pizza sem ela Pexels/Arthur Brognoli

[{"selector":"#anim-6c2543be-06d6-48f8-bea2-ba9b499334c8","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c7b2fcb3-587a-45d6-a71b-db3837f6411d","keyframes":{"transform":["translate3d(0px, -402.59037%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a43146e7-2088-488b-87fb-1be8671095b1 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(34.13749990374696%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Por causa de uma grave alergia ao fermento, o cientista de materiais italiano Ernesto Di Maio não pode comer pizza tradicional, que é algo difícil de evitar quando se mora na Itália Giphy

[{"selector":"#anim-04642501-79fe-4fa7-8891-a51163059e2b","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-cc5d3316-d32f-4c92-9999-df8cc7c5da50","keyframes":{"transform":["translate3d(0px, 506.90950%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-cd6b6899-ecfa-4d07-b143-94259b174594 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-32.0312498293386%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Então ele embarcou em uma jornada para fazer uma massa de pizza napolitana que cresce sem a ajuda de fermento Pexels/ ANTONI SHKRABA production

[{"selector":"#anim-57ad3e9c-8a5c-4e29-926a-1791bba4d169","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e5148815-e67f-434e-bb47-50920aa83c58","keyframes":{"transform":["translate3d(100.27547%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-073d1c34-96c3-44b7-bb62-78f6c0334a0d [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-7.105427357601002e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Os pesquisadores colocaram uma pequena massa de pizza sem fermento, do tamanho de uma moeda de um centavo de dólar, em uma autoclave quente Pexels/André Beltrame

[{"selector":"#anim-b7fe2a22-5c95-4640-b9a5-5533f3d2bc64","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1f914670-57ec-44b1-bf2e-0dd3469dfa47","keyframes":{"transform":["translate3d(0px, 158.48765%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-75a021b1-bf3e-400e-bc2d-48c04e5d3173 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(21.874999829338595%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Ao longo de alguns minutos, eles mudaram os níveis de pressão para cima e para baixo enquanto dissolviam o gás na massa em altos níveis de pressão Pexels/Malidate Van

[{"selector":"#anim-3c0b1054-938a-413f-8da9-23b726f5051d","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fcb16f46-0cbb-481b-91d1-3dc0d870a07b","keyframes":{"transform":["translate3d(-103.3033%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-16056716-508d-4a0c-8acd-678042e205e1","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5e6fb3b4-614e-4db6-a77c-54b0726100df","keyframes":{"transform":["translate3d(-98.89808%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f8c7b8aa-e5b4-4b6c-a9e4-745242b13dbe","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b9ed3283-a21f-41e4-bc1e-7f7506428e6d","keyframes":{"transform":["translate3d(-18199.88464%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-de9d1962-15c2-452a-9690-bf6154ed7c65 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-21.874999829338588%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] À medida que a pressão foi liberada lentamente da autoclave, bolhas se formaram na massa. A consistência final ficou semelhante à de uma massa tradicional feita com fermento, disseram os pesquisadores Nataliya Vaitkevich/Pexels

[{"selector":"#anim-f6e83062-b721-4d97-aef3-fcaf5c8aff49","keyframes":{"transform":["translate3d(100.27547%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1044,"easing":"cubic-bezier(.2, 0, .8, 1)","fill":"both"}] [{"selector":"#anim-166271d7-223d-40e8-9f66-4e3b7da546de","keyframes":[{"transform":"rotateZ(180deg)"},{"transform":"rotateZ(0deg)"}],"delay":0,"duration":1200,"easing":"cubic-bezier(.2, 0, .5, 1)","fill":"forwards"}] [{"selector":"#anim-e3cb20ca-aa3b-4b89-856f-24449dbd06fe [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] “A chave para o processo é projetar a taxa de liberação de pressão para não estressar a massa, que gosta de se expandir suavemente”, disse Di Maio em um comunicado Giphy

[{"selector":"#anim-6df04366-f92f-40c9-833c-581b25efb13d","keyframes":{"transform":["translate3d(-125.18248%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1392,"easing":"cubic-bezier(.2, 0, .8, 1)","fill":"both"}] [{"selector":"#anim-8b368f3f-25e3-420a-b785-973a5d2cd757","keyframes":[{"transform":"rotateZ(-180deg)"},{"transform":"rotateZ(0deg)"}],"delay":0,"duration":1600,"easing":"cubic-bezier(.2, 0, .5, 1)","fill":"forwards"}] [{"selector":"#anim-be5d0393-ee17-4e99-b95c-ad9015483d96 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(34.36249990511225%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Giphy Leia mais no site da CNN Brasil Arraste para cima