Cientistas na Itália desenvolvem massa de pizza que cresce sem fermento

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[{"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

Então ele embarcou em uma jornada para fazer uma massa de pizza napolitana que cresce sem a ajuda de fermento

[{"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"}] 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

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

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[{"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

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SONHO DOS ALÉRGICOS