alveolatura
Geometry of structured void. How steam generates controlled lightness.
THE DICTIONARY
12 TOTAL TERMS
dough elasticity
Capacity to return to original shape after deformation. The balance between resistance and flexibility.
fermentation
Controlled biological transformation. Time, temperature, microbes: the balance generating flavour.
gluten development
Formation of the protein network. The invisible structure supporting volume and alveolatura.
hydration
Water-to-flour percentage. The balance determining structure and workability.
hygroscopic
Capacity to absorb moisture from the environment. The property linking flour, salt, preservation.