Impasti colorati con polveri naturali: test e risultati

[vc_row][vc_column][vc_column_text]Per ottenere impasti colorati in modo del tutto naturale, senza coloranti artificiali, è possibile utilizzare polveri di frutta o verdura. L'aggiunta di tali polveri alle farine nel consueto processo conferisce all'impasto tonalità particolari che lo rendono appetibile e originale. L'effetto colorato può modificato con l'aggiunta, in percentuale minima e controllata, di sostanze acide o basiche.[/vc_column_text][/vc_column][/vc_row][vc_row content_placement="middle" gap="10px" css="%7B%22default%22%3A%7B%22padding-left%22%3A%2225px%22%2C%22padding-right%22%3A%2225px%22%7D%7D"][vc_column width="1/2" css="%7B%22default%22%3A%7B%22border-color%22%3A%22%23057a2c%22%7D%7D"][vc_row_inner css="%7B%22default%22%3A%7B%22background-color%22%3A%22%23f5f5f5%22%2C%22min-height%22%3A%22300px%22%2C%22padding-top%22%3A%2220px%22%2C%22padding-bottom%22%3A%2220px%22%2C%22padding-right%22%3A%2220px%22%2C%22border-style%22%3A%22solid%22%2C%22border-left-width%22%3A%221px%22%2C%22border-top-width%22%3A%221px%22%2C%22border-bottom-width%22%3A%221px%22%2C%22border-right-width%22%3A%221px%22%2C%22border-color%22%3A%22_header_middle_text_hover%22%7D%7D"][vc_column_inner width="5/12" css="%7B%22default%22%3A%7B%22background-color%22%3A%22%23f5f5f5%22%2C%22background-image%22%3A%2213931%7Cfull%22%2C%22background-position%22%3A%22center%22%2C%22background-size%22%3A%22cover%22%2C%22background-repeat%22%3A%22no-repeat%22%2C%22margin-left%22%3A%2215px%22%2C%22padding-left%22%3A%2210px%22%2C%22padding-top%22%3A%2210px%22%2C%22padding-bottom%22%3A%2210px%22%2C%22padding-right%22%3A%2210px%22%2C%22border-left-width%22%3A%221%22%2C%22border-top-width%22%3A%221%22%2C%22border-bottom-width%22%3A%221%22%2C%22border-right-width%22%3A%221%22%2C%22border-color%22%3A%22_header_middle_text_hover%22%7D%7D"][us_separator size="custom" height="150px"][/vc_column_inner][vc_column_inner width="7/12" css="%7B%22default%22%3A%7B%22padding-left%22%3A%2210px%22%2C%22padding-right%22%3A%220%22%7D%7D"][vc_column_text css="%7B%22default%22%3A%7B%22color%22%3A%22_content_faded%22%2C%22font-family%22%3A%22Arial%2C%20Helvetica%2C%20sans-serif%22%2C%22font-weight%22%3A%22700%22%2C%22font-size%22%3A%2219px%22%2C%22line-height%22%3A%2220px%22%2C%22margin-top%22%3A%226px%22%2C%22margin-bottom%22%3A%226px%22%2C%22padding-top%22%3A%220%22%2C%22padding-bottom%22%3A%220%22%7D%7D"]Pomodoro in polvere disidratato 1kg[/vc_column_text][vc_column_text css="%7B%22default%22%3A%7B%22font-family%22%3A%22Arial%2C%20Helvetica%2C%20sans-serif%22%2C%22font-size%22%3A%2213px%22%2C%22line-height%22%3A%2218px%22%2C%22margin-bottom%22%3A%220%22%2C%22padding-top%22%3A%220%22%2C%22padding-bottom%22%3A%220%22%7D%7D"] [/vc_column_text][us_btn label="VEDI SU TIBIONA.IT" link="url:https%3A%2F%2Ftibiona.it%2Fpomodoro-disidratato-in-polvere-100g-bio-html-1.html|title:VEDI%20DETTAGLIO|target:_blank" style="4" align="center" css="%7B%22default%22%3A%7B%22margin-top%22%3A%2212px%22%2C%22position%22%3A%22relative%22%7D%7D"][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width="1/2"][vc_row_inner css="%7B%22default%22%3A%7B%22background-color%22%3A%22%23f5f5f5%22%2C%22min-height%22%3A%22300px%22%2C%22padding-top%22%3A%2220px%22%2C%22padding-bottom%22%3A%2220px%22%2C%22padding-right%22%3A%2220px%22%2C%22border-style%22%3A%22solid%22%2C%22border-left-width%22%3A%221px%22%2C%22border-top-width%22%3A%221px%22%2C%22border-bottom-width%22%3A%221px%22%2C%22border-right-width%22%3A%221px%22%2C%22border-color%22%3A%22_header_middle_text_hover%22%7D%7D"][vc_column_inner width="5/12" css="%7B%22default%22%3A%7B%22background-color%22%3A%22%23f5f5f5%22%2C%22background-image%22%3A%2213933%7Cfull%22%2C%22background-position%22%3A%22center%22%2C%22background-size%22%3A%22cover%22%2C%22background-repeat%22%3A%22no-repeat%22%2C%22margin-left%22%3A%2215px%22%2C%22padding-left%22%3A%2210px%22%2C%22padding-top%22%3A%2210px%22%2C%22padding-bottom%22%3A%2210px%22%2C%22padding-right%22%3A%2210px%22%2C%22border-left-width%22%3A%221%22%2C%22border-top-width%22%3A%221%22%2C%22border-bottom-width%22%3A%221%22%2C%22border-right-width%22%3A%221%22%2C%22border-color%22%3A%22_header_middle_text_hover%22%7D%7D"][us_separator size="custom" height="150px"][/vc_column_inner][vc_column_inner width="7/12" css="%7B%22default%22%3A%7B%22padding-left%22%3A%2210px%22%2C%22padding-right%22%3A%220px%22%7D%7D"][vc_column_text css="%7B%22default%22%3A%7B%22color%22%3A%22_content_faded%22%2C%22font-family%22%3A%22Arial%2C%20Helvetica%2C%20sans-serif%22%2C%22font-weight%22%3A%22700%22%2C%22font-size%22%3A%2219px%22%2C%22line-height%22%3A%2220px%22%2C%22margin-top%22%3A%226px%22%2C%22margin-bottom%22%3A%226px%22%2C%22padding-top%22%3A%220%22%2C%22padding-bottom%22%3A%220%22%7D%7D"]Barbabietola in polvere colorante naturale 1kg[/vc_column_text][vc_column_text css="%7B%22default%22%3A%7B%22font-family%22%3A%22Arial%2C%20Helvetica%2C%20sans-serif%22%2C%22font-size%22%3A%2213px%22%2C%22line-height%22%3A%2218px%22%2C%22margin-bottom%22%3A%220%22%2C%22padding-top%22%3A%220%22%2C%22padding-bottom%22%3A%220%22%7D%7D"] [/vc_column_text][us_btn label="VEDI SU TIBIONA.IT" link="url:https%3A%2F%2Ftibiona.it%2Fbarbabietola-in-polvere-disidratata-colorante-naturale-1kg.html|title:VEDI%20DETTAGLIO|target:_blank" style="4" align="center" css="%7B%22default%22%3A%7B%22margin-top%22%3A%2212px%22%2C%22position%22%3A%22relative%22%7D%7D"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]In questo post vi mostriamo i risultati ottenuti dell'applicazione di acidi e basi agli impasti colorati. Abbiamo effettuato la prova nel nostro laboratorio, utilizzando come colorante la polvere di pomodoro, come acidificante l'acido lattico e come base il bicarbonato di sodio. Abbiamo preparato 7 impasti diversi, di cui 3 con il bicarbonato, 3 con la sostanza acida e uno lasciato neutro, secondo la tabella che segue:

1. Farina, Acqua, Lievito, Sale, (5%) Pomodoro - impasto neutro;
2. Farina, Acqua, Lievito, Sale, (5%) Pomodoro, (1%) di bicarbonato;
3. Farina, Acqua, Lievito, Sale, (5%) Pomodoro, (1%) di acido lattico;
4. Farina, Acqua, Lievito, Sale, (5%) Pomodoro, (2%) di acido lattico;
5. Farina, Acqua, Lievito, Sale, (5%) Pomodoro, (2%) di bicarbonato;
6. Farina, Acqua, Lievito, Sale, (5%) Pomodoro, (0,5%) di acido lattico;
7. Farina, Acqua, Lievito, Sale, (5%) Pomodoro, (0,5%) di bicarbonato.

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][us_image image="13909"][vc_column_text css="%7B%22default%22%3A%7B%22margin-top%22%3A%2220px%22%7D%7D"]La differenza di tonalità è evidente, ed è dovuta alla percentuale di acido lattico e bicarbonato aggiunta. L'intensità del colore aumenta con l'integrazione di acido lattico. Al contrario, la colorazione diminuisce con l'utilizzo del bicarbonato. Come si evince dalle immagini, all'aumentare dell'acidità la colorazione diventa più intensa, raggiungendo il picco al 2% di acido l'attico aggiunto (campione n. 4). Viceversa, aumentando il bicarbonato di sodio, quindi alcalinizzando l'impasto, la colorazione diminuisce e la reazione di Maillard viene favorita, creando una crosta più dorata (campione n. 5).[/vc_column_text][vc_column_text css="%7B%22default%22%3A%7B%22margin-top%22%3A%2220px%22%7D%7D"] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][us_image image="13912"][/vc_column][/vc_row]