{"id":830,"date":"2022-11-16T11:20:36","date_gmt":"2022-11-16T11:20:36","guid":{"rendered":"https:\/\/sceglab.uniroma3.it\/?p=830"},"modified":"2022-12-13T17:26:28","modified_gmt":"2022-12-13T17:26:28","slug":"lievito-madre-fermentazioni-romatre-scienz-eno","status":"publish","type":"post","link":"https:\/\/sceglab.uniroma3.it\/index.php\/2022\/11\/16\/lievito-madre-fermentazioni-romatre-scienz-eno\/","title":{"rendered":"Il lievito madre descritto attraverso i cinque sensi a SCEG"},"content":{"rendered":"<h2>I cinque sensi sono un pilastro del corso di laurea in Scienze e Culture Enogastronomiche di Roma Tre<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-846 alignleft\" src=\"https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2022\/11\/lievito-madre-200x300.jpg\" alt=\"\" width=\"161\" height=\"242\" srcset=\"https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2022\/11\/lievito-madre-200x300.jpg 200w, https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2022\/11\/lievito-madre.jpg 333w\" sizes=\"auto, (max-width: 161px) 100vw, 161px\" \/><\/p>\n<p>Nel corso di laurea in Scienze e Culture Enogastronomiche durante l\u2019insegnamento \u201cBiotecnologie delle Fermentazioni\u201d si prepara e si studia la Pasta Madre o Lievito madre. Per ottenere una buona pasta madre, anche se non sembrerebbe, i sensi sono importanti tanto quanto lo studio.<\/p>\n<p>L\u2019odore di un buon lievito madre \u00e8 molto simile a quello dello Yogurt, con una leggera nota alcolica dovuta all&#8217;alcol prodotto dai lieviti. Si sente al naso anche una delicata acidit\u00e0, dovuta all\u2019acido acetico e all\u2019acido lattico prodotti da batteri lattici.<\/p>\n<p>Il lievito madre al tatto si presenta come un impasto solido e non appiccicoso, diverso ad esempio da quello della pizza. Esiste anche un tipo di pasta madre liquida \u201cLicoli\u201d che ha una consistenza simile alla pastella per friggere.<\/p>\n<p>Se si avvicina l\u2019orecchio al barattolo dove si conserva il lievito, si pu\u00f2 sentire un suono come di qualcosa in fermento, un friccicare. Indice che la fermentazione \u00e8 in corso.<\/p>\n<p>Il pi\u00f9 importante dei sensi coinvolto \u00e8 sicuramente la vista. Osservare ci permette di verificare la crescita della pasta madre che dovrebbe triplicare in tre o quattro ore e sviluppare molte bolle.<\/p>\n<p>Il mondo della pasta madre e delle fermentazioni pi\u00f9 in generale coinvolge tutti sensi. I quali ci aiutano a ottenere un prodotto funzionale e migliore dal punto di vista organolettico.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-848 alignright\" src=\"https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2022\/11\/pane-300x225.jpg\" alt=\"\" width=\"235\" height=\"176\" srcset=\"https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2022\/11\/pane-300x225.jpg 300w, https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2022\/11\/pane.jpg 453w\" sizes=\"auto, (max-width: 235px) 100vw, 235px\" \/><\/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\">Paolo Montemurro<\/p><p class=\"wp-block-post-author__name\">sceglab_students<\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>I sensi sono coinvolti nella buona riuscita della pasta madre. Questo si studia a Roma Tre.<\/p>\n","protected":false},"author":2,"featured_media":846,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[92,114,117,113,115,116,40,83,39,112,111],"class_list":["post-830","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-scegsensi","tag-5-sensi","tag-biotecnologie","tag-fermentazioni","tag-gusto","tag-lievito-madre","tag-pasta-madre","tag-roma-tre","tag-scienze","tag-scienze-e-culture-enogastronomiche","tag-tatto","tag-vista"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Il lievito madre descritto attraverso i cinque sensi a SCEG - Sceg Communication Marketing Lab<\/title>\n<meta name=\"description\" content=\"I cinque sensi sono un pilastro del corso di laurea in Scienze e Culture Enogastronomiche di Roma Tre a 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