Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time.

Foods · 2023 · PMC10093465 · PMID 37048228

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an increasing trendno p-value reported

Thus, an increasing trend of reducing sugar levels was registered up to 16 h of leavening, followed by a reduction at 24 and 48 h with significant differences compared to 0 h (unleavened) and to 48 h samples for the dough and pizza samples ( Figure 4 A).

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