{"id":2993,"date":"2021-08-06T08:08:41","date_gmt":"2021-08-06T06:08:41","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/el-control-de-las-temperaturas-en-una-masa\/"},"modified":"2021-08-06T08:08:41","modified_gmt":"2021-08-06T06:08:41","slug":"el-control-de-las-temperaturas-en-una-masa","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/es\/sin-categoria\/el-control-de-las-temperaturas-en-una-masa\/","title":{"rendered":"El control de las temperaturas en una masa"},"content":{"rendered":"\n<div class=\"stripe-one-col-media fullwidth\">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/il-controllo-delle-temperature-in-un-impasto-header.jpg\" alt=\"\" \/>\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p class=\"article-abstract\" style=\"text-align:center;\">\u00bfExiste la masa perfecta y por qu\u00e9 es importante prestar atenci\u00f3n a la temperatura?<\/p>\n<p>&nbsp;<\/p>\n<p>Todo profesional sabe que <strong>la masa perfecta no existe<\/strong>; sin embargo, siempre est\u00e1 en su b\u00fasqueda. En realidad, la perfecci\u00f3n a menudo se logra manejando adecuadamente ciertos detalles, como la elecci\u00f3n de la harina, la t\u00e9cnica de trabajo, la dosificaci\u00f3n de los ingredientes, incluida el agua, el control de las temperaturas y los tiempos de amasado, y por \u00faltimo, la gesti\u00f3n de la fermentaci\u00f3n y la maduraci\u00f3n.<\/p>\n<p>En este art\u00edculo me gustar\u00eda detenerme en la importancia de monitorear las temperaturas de la masa, un aspecto esencial para gestionar correctamente la fermentaci\u00f3n.<\/p>\n<\/div><\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n\t<\/div>\n<\/p><\/div>\n<div class=\"stripe-one-col-media \">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/temp-impasto-1.jpg\" alt=\"\" \/>\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>La temperatura recomendada para una masa de pizza est\u00e1 entre los 22 y los 26 grados. Es evidente la importancia de terminar el amasado a una temperatura espec\u00edfica para equilibrar la fermentaci\u00f3n. La temperatura \u00f3ptima de la masa se puede obtener analizando algunos factores que, durante el amasado, influyen en el producto final. La temperatura de la harina, del ambiente, del agua y la generada por la acci\u00f3n de la amasadora son factores clave en la gesti\u00f3n de la masa. Los primeros tres se miden f\u00e1cilmente con un term\u00f3metro, mientras que el \u00faltimo depende del tipo de amasadora utilizada.<\/p>\n<p>En el mercado, encontramos tres tipos de amasadoras: la amasadora de horquilla, m\u00e1s lenta, que genera un aumento de la temperatura de la masa en un promedio de 3\u00b0C; la de brazos sumergibles, que crea un aumento de temperatura alrededor de los 6\u00b0C, y la amasadora en espiral, la m\u00e1s eficiente, que eleva la temperatura de la masa en un promedio de 9\u00b0C.<\/p>\n<p>Para controlar la temperatura final de la masa, es fundamental medir la temperatura del agua, que es el \u00fanico elemento sobre el que podemos intervenir. A trav\u00e9s de una f\u00f3rmula que tiene en cuenta la temperatura de la harina, del ambiente y, dependiendo de la amasadora utilizada, el grado de sobrecalentamiento generado por ella, calculamos con precisi\u00f3n la temperatura del agua que ser\u00e1 necesaria para finalizar la masa a la temperatura deseada. Por ejemplo, si quisi\u00e9ramos terminar la masa a 22\u00b0C, multiplicar\u00edamos la temperatura final deseada por tres (22&#215;3), y luego restar\u00edamos del producto la suma de los tres valores mencionados anteriormente (T. harina, T. ambiente y T. amasadora). El resultado es la temperatura del agua a a\u00f1adir a la masa.<\/p>\n<\/div><\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n\t<\/div>\n<\/p><\/div>\n<div class=\"stripe-one-col-media \">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/temp-impasto-2.jpg\" alt=\"\" \/>\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>Como hemos visto, la temperatura final de la masa es uno de los factores internos m\u00e1s importantes, pero la capacidad fermentativa y las propiedades f\u00edsicas de las masas tambi\u00e9n se ven influenciadas por otros factores, como la calidad de la harina, la presencia abundante de az\u00facares simples, la presencia de malta y el porcentaje de sal.<\/p>\n<p>Los factores externos que influyen en la fermentaci\u00f3n son la temperatura y la humedad del ambiente. La acci\u00f3n de la levadura, y por lo tanto la fermentaci\u00f3n, depende de la temperatura. Alrededor de los 2-4\u00b0C, la actividad de la levadura es muy reducida, produce poco di\u00f3xido de carbono y el aumento de volumen de la masa se ralentiza. A temperaturas entre 4-6\u00b0C, la levadura comienza a aumentar su actividad. Entre los 20-30\u00b0C, la actividad de la levadura aumenta exponencialmente, alcanzando las condiciones ideales de fermentaci\u00f3n entre los 28-30\u00b0C. Terminar la masa a la temperatura correcta permite equilibrar perfectamente la fermentaci\u00f3n, especialmente si el proceso de maduraci\u00f3n y fermentaci\u00f3n se realiza en el frigor\u00edfico. En este caso, la temperatura interna de la masa es muy importante porque, si terminamos la masa sin control, obtendremos una manipulaci\u00f3n inconstante con el tiempo; en algunos casos, si est\u00e1 demasiado fr\u00eda, al colocarla en el frigor\u00edfico la fermentaci\u00f3n no comenzar\u00e1, mientras que si la masa est\u00e1 demasiado caliente, la fermentaci\u00f3n se acelerar\u00e1, lo que provocar\u00e1 una gesti\u00f3n dif\u00edcil de la masa.<\/p>\n<\/div><\/div>\n<div class=\"shared-content \">\n            \t\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u00bfExiste la masa perfecta y por qu\u00e9 es importante prestar atenci\u00f3n a la temperatura? &nbsp; Todo profesional sabe que la masa perfecta no existe; sin embargo, siempre est\u00e1 en su b\u00fasqueda. En realidad, la perfecci\u00f3n a menudo se logra manejando adecuadamente ciertos detalles, como la elecci\u00f3n de la harina, la t\u00e9cnica de trabajo, la dosificaci\u00f3n [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1863,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"tags":[],"class_list":["post-2993","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>El control de las temperaturas en una masa - Pizza Stories<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pizzastories.le5stagioni.com\/es\/sin-categoria\/el-control-de-las-temperaturas-en-una-masa\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El control de las temperaturas en una masa - Pizza Stories\" \/>\n<meta property=\"og:description\" content=\"\u00bfExiste la masa perfecta y por qu\u00e9 es importante prestar atenci\u00f3n a la temperatura? &nbsp; Todo profesional sabe que la masa perfecta no existe; sin embargo, siempre est\u00e1 en su b\u00fasqueda. En realidad, la perfecci\u00f3n a menudo se logra manejando adecuadamente ciertos detalles, como la elecci\u00f3n de la harina, la t\u00e9cnica de trabajo, la dosificaci\u00f3n [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/pizzastories.le5stagioni.com\/es\/sin-categoria\/el-control-de-las-temperaturas-en-una-masa\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Stories\" \/>\n<meta property=\"article:published_time\" content=\"2021-08-06T06:08:41+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/temp-impasto.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1440\" \/>\n\t<meta property=\"og:image:height\" content=\"485\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/sin-categoria\\\/el-control-de-las-temperaturas-en-una-masa\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/sin-categoria\\\/el-control-de-las-temperaturas-en-una-masa\\\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/#\\\/schema\\\/person\\\/d29300c90b5517cd405edf2c907a69ba\"},\"headline\":\"El control de las temperaturas en una masa\",\"datePublished\":\"2021-08-06T06:08:41+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/sin-categoria\\\/el-control-de-las-temperaturas-en-una-masa\\\/\"},\"wordCount\":678,\"publisher\":{\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/sin-categoria\\\/el-control-de-las-temperaturas-en-una-masa\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/wp-content\\\/uploads\\\/2025\\\/05\\\/temp-impasto.jpg\",\"inLanguage\":\"es\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/sin-categoria\\\/el-control-de-las-temperaturas-en-una-masa\\\/\",\"url\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/sin-categoria\\\/el-control-de-las-temperaturas-en-una-masa\\\/\",\"name\":\"El control de las temperaturas en una masa - 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