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APR. MAY. 2019 XVI and/or insufficient cooking of the product. Much depends on the degree of individual tolerance and doses of consumption. In general, compared to the product obtained with sour dough yeast, one that uses brewer’s yeast is less digestible and contains more Tyramine , a sympathomimetic substance that causes vasoconstriction with consequent increase in blood pressure and heart rate, so a high intake of this substance can cause unpleasant symptoms. If one suffers from high blood pressure or migraine, it is advisable not to consume leavened products or certain foods that contain them, such as mature cheeses, soy sauce, chocolate, etc., unless only occasionally. It is important to know that the activity of brewer’s yeast is at its maximum of around 26/28°C on sugary substrates. For most recipes, the leavening should, therefore, take place in an environment with a temperature of about 30 to 40°C (so that the ideal temperature is reached at the centre of the dough); keep in mind that the yeast dies at a temperature of about 55-60°C, so - for example - the heat of a burning radiator in direct contact with the dough is excessive. The activity of brewer’s yeast is also influenced by the ambient humidity, which must not be excessive or insufficient (ideally around 70/80%). In this regard, professional bakers (pizza makers) use chambers with constant temperature and humidity, to always obtain the best possible result. It is also important to avoid exposing the dough to drafts currents during leavening. Keep in mind that a yeast close to its expiry date or having already expired is less active and tends to modify the organoleptic characteristics of the dough in an unfavourable way.** ______________________________ *Dr. Barbara Panterna is a medical surgeon with Post-graduate specialisation in human nutrition obtained at the State University of Milan. She is active in food education and geriatrics and a teacher/trainer for the Lombardy region in first aid and microbiology courses. She is the author of several articles of medical/ scientific character and novels available on Amazon books. She recently published though Passi Editore: Stories of Ordinary Gynaecology, distributed in Italy by Bayer Pharmaceutical. She carries out her medical activity in Milan as a private practice. ______________________________ ** In view of the great depth of the subject, the article has been divided into two parts ______________________________ AT PAGE 54 QI BOOKS by Maria Elena Dipace by by Torrefazione Ottolina TALK TO ME ABOUT COFFEE Ottolina tells its story in Milan www.trentaeditore.it € 20,00 What secret is kept in every single cup of coffee? Which beans and what blends? A fascinating story to tell ... Especially if Torrefazione Ottolina does so, a company that has marked the important stages of the city of Milan and beyond! Seventy years of events, an important birthday - celebrated in October 2018 - that led the Ottolina family to become an example of entrepreneurial excellence. The book, which boasts the Foreword by Lino Enrico Stoppani, president of FIPE (Italian Federation of Public Establishments), is chronologically divided into four periods: from 1948 to 1965, from 1965 to 1992, from 1993 to 2018 and, to close, the part dedicated to the future. Significant decades that saw Torrefazione among the protagonists of Milan through huge changes and a new and modern way of drinking coffee. by Giuseppe Vaccarini HANDBOOK OF HARMONIOUS PAIRINGS OF TASTE, PERFECT CONTRASTS BETWEEN WINE AND FOOD www.giunti.it € 20,00 It is the exceptional guide for the choice of wine, ideal for pairing food “by match” or “by contrast”. The functional consultation tables at the end of each chapter making choosing easier. In many cases, the theme is explored in depth, focusing on a particular recipe described here, photographed and commented on in its ideal pairing. Finally, there are also combinations with recipes signed by great Michelin-starred chefs or with the preparations of some exotic cuisines that are now as widespread as they are difficult to make. by Nicoletta Polliotto DIGITAL FOOD MARKETING Practical guide for enterprising restaurateurs www.hoepli.it € 24,90 This handbook dedicated to marketing in the catering world accompanies the reader in the construction of the marketing plan for the restaurant. Every part of the system of communication, promotion and sale of the range of products is told with a simple “how- to-do”, seasoned with good practices, interviews with specialists and testimonials from food and hospitality brands, practical ideas to be applied immediately in the kitchen and in the dining room. Dedicated to chefs, restaurateurs and F&B operators, this volume allows one to acquire vision, strategy and the fundamentals of marketing and management. MAGAZINE