Pizza Today - July 2024 - 23
hydrogen atoms and one oxygen atom
bonded together. It sounds so simple. But
in all honesty the more I deep dive into
that bond the crazier it gets. Water is one
of the only compounds to exist in a liquid,
solid and gas state either one at a time,
or all at once. Food, whether processed
or unprocessed, ranges in water content
and this water content drastically changes
how we cook it. Th e hydrogen bond is a
major player in why water boils at a high
temp and freezes at such a low temp. It
expands and increases in size when frozen
but shrinks back when it melts. When
boiled, water can hold a large amount of
latent heat when it transforms into steam,
which is why steam burns are some of the
worst. Th is is also why it takes so long for
sauces to reduce. Getting to the boiling
point is hard enough, but injecting
enough heat to break the hydrogen bond
and turn to steam takes even more eff ort.
With freezing, you would think
solid water, ice, would be
extremely heavy and would sink in
water. Th ink of glaciers...why the heck
would a solid iceberg in freezing temps
fl oat as if it weighed nothing?! Hydrogen
bonds! When water freezes, those bonds
snap into place forming hexagonal links.
Th ink of a chain link fence. Th e stability
of that fence is due to the structure
of those interlaced links. In ice those
links are layered giving it rigidity and
structure. Th e key is the point at which
it freezes. It must start somewhere. Once
a water molecule stabilizes enough in a
low temperature, the links begin to form.
Sometimes something beyond water
helps this process along, like salt. Icebergs
aren't just made of water after all. Too
many additions and freezing can take a
lot longer than anticipated. Like dough,
for example. Dough can range in water
content upwards of 100+ percent but
because fl our, fats, salt and sometimes,
sugars are dissolved into water, it can take
that much longer for it to get to a freezing
point.
One of the primary reasons you
would consider freezing your
dough is for preservation. I don't
need all of my dough now, but I don't
want to throw it away. Works great and
can be done easily with the right amount
of storage as well as space to get it to
freezing. When freezing raw dough you
want to make sure there is enough space
for air fl ow. Th e regular freezer at your
home or restaurant will use air to cool the
items between plates but will only get to
about -4 F. More advanced equipment
like blast freezers and fl ash freezing will
help get your dough down to freezing
temps faster which helps prohibit ice
crystals, which are what you want to
avoid, if possible. If ice crystals form too
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Pizza Today - July 2024
Table of Contents for the Digital Edition of Pizza Today - July 2024
Pizza Today - July 2024 - CT1
Pizza Today - July 2024 - CT2
Pizza Today - July 2024 - Cover1
Pizza Today - July 2024 - Cover2
Pizza Today - July 2024 - 3
Pizza Today - July 2024 - 4
Pizza Today - July 2024 - 5
Pizza Today - July 2024 - 6
Pizza Today - July 2024 - 7
Pizza Today - July 2024 - 8
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Pizza Today - July 2024 - 40
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Pizza Today - July 2024 - 49
Pizza Today - July 2024 - 50
Pizza Today - July 2024 - Cover3
Pizza Today - July 2024 - Cover4
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