{"id":638,"date":"2022-11-15T16:29:16","date_gmt":"2022-11-15T16:29:16","guid":{"rendered":"https:\/\/sceglab.uniroma3.it\/?p=638"},"modified":"2022-12-14T15:17:34","modified_gmt":"2022-12-14T15:17:34","slug":"cornetti-ai-5-sensi-le-percezioni-nei-laboratori-di-sceg","status":"publish","type":"post","link":"https:\/\/sceglab.uniroma3.it\/index.php\/2022\/11\/15\/cornetti-ai-5-sensi-le-percezioni-nei-laboratori-di-sceg\/","title":{"rendered":"Cornetti ai 5 sensi: le percezioni nei laboratori di SCEG."},"content":{"rendered":"<h3>Nel percorso formativo di SCEG sono svolti vari laboratori di enogastronomia, nei quali si osservano i fenomeni scientifici che avvengono nelle preparazioni alimentari.<\/h3>\n<h4>In uno di questi laboratori si svolge la preparazione dei cornetti: qui avvengono processi come la <strong>lievitazione<\/strong> e una serie di <strong>reazioni chimiche<\/strong> durante la cottura.<\/h4>\n<p>Per la preparazione \u00e8 utilizzata l\u2019impastatrice: produce un <strong>rumore metallico<\/strong>, ma quando il composto inizia a compattarsi si attacca al gancio della macchina e si sentono dei <strong>forti tonfi<\/strong> per l\u2019impasto che sbatte contro il contenitore. A questo punto, l\u2019impasto risulta modellabile, ma non \u00e8 ancora molto morbido. <img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-679 alignright\" src=\"https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2022\/11\/croissants-g07faa0101_640-300x195.jpg\" alt=\"\" width=\"300\" height=\"195\" srcset=\"https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2022\/11\/croissants-g07faa0101_640-300x195.jpg 300w, https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2022\/11\/croissants-g07faa0101_640.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>Si inserisce il burro, si stende l\u2019impasto e si fa lievitare.<\/p>\n<p>Dopo il periodo di lievitazione, l\u2019impasto risulta molto pi\u00f9 <strong>soffice<\/strong> ed \u00e8 di un <strong>colore molto chiaro<\/strong>, tendente al giallo. Si sente chiaramente l\u2019<strong>odore acidulo del lievito e quello dolciastro del burro<\/strong>. Durante la cottura questi aromi si amplificano e riempiono tutta la cucina, ma alla fine spicca un aroma dolce. Dopo la cottura i cornetti diventano di un <strong>colore marroncino<\/strong> per la formazione della crosta: la superficie \u00e8 <strong>croccante e friabile<\/strong>, mentre l\u2019interno rimane <strong>morbido e arioso<\/strong>.<\/p>\n\n<div class=\"wp-block-post-author\"><div class=\"wp-block-post-author__avatar\"><img alt='' src='https:\/\/secure.gravatar.com\/avatar\/bd5a05aca4d0264103aca9c9a67c0548d309db9ae3a3ff370ee9f956e6fce595?s=48&#038;d=mm&#038;r=g' srcset='https:\/\/secure.gravatar.com\/avatar\/bd5a05aca4d0264103aca9c9a67c0548d309db9ae3a3ff370ee9f956e6fce595?s=96&#038;d=mm&#038;r=g 2x' class='avatar avatar-48 photo' height='48' width='48' \/><\/div><div class=\"wp-block-post-author__content\"><p class=\"wp-block-post-author__byline\">Beatrice Scarf\u00f2<\/p><p class=\"wp-block-post-author__name\">sceglab_students<\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Nel percorso formativo di SCEG sono svolti vari laboratori di enogastronomia, nei quali si osservano i fenomeni scientifici che avvengono nelle preparazioni alimentari. In uno &#8230; <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[97,96,46,19,39],"class_list":["post-638","post","type-post","status-publish","format-standard","hentry","category-scegsensi","tag-laboratori","tag-percezioni-sensoriali","tag-sceg","tag-scienza","tag-scienze-e-culture-enogastronomiche"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cornetti ai 5 sensi: le percezioni nei laboratori di SCEG. - Sceg Communication Marketing Lab<\/title>\n<meta name=\"description\" content=\"Dall&#039;impastatrice alla colazione: la scienza e le percezioni sensoriali della preparazione dei cornetti nei laboratori di SCEG.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sceglab.uniroma3.it\/index.php\/2022\/11\/15\/cornetti-ai-5-sensi-le-percezioni-nei-laboratori-di-sceg\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cornetti ai 5 sensi: le percezioni nei laboratori di SCEG. - 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