Quando la farina è di buona qualità, l’impasto risulta più elastico.

to be

Breakdown of Quando la farina è di buona qualità, l’impasto risulta più elastico.

• di: of
• buono: good
• quando: when
• più: more
• la farina: the flour
• la qualità: the quality
• l'impasto: the dough
• risultare: to turn out
• elastico: elastic

Questions & Answers about Quando la farina è di buona qualità, l’impasto risulta più elastico.

What does the verb risulta mean in this sentence, and why is it used instead of a more direct verb like diventa?

Risulta comes from the verb risultare, which means “to turn out” or “to prove to be.” In this context, it emphasizes the outcome of using good-quality flour on the dough. While diventa (becomes) would indicate change in state, risulta specifically highlights that the dough’s elasticity is the natural result or consequence of the flour’s quality.

How is the sentence structured, and what is the function of the comma in “Quando la farina è di buona qualità, l’impasto risulta più elastico”?

The sentence is structured as a conditional statement. The subordinate clause “Quando la farina è di buona qualità” sets a condition—essentially saying “if the flour is of good quality”—and the main clause “l’impasto risulta più elastico” shows the result of that condition. The comma is used to separate these two parts, marking the pause that distinguishes the condition from its outcome.

What does the phrase di buona qualità mean, and how does it function grammatically in this sentence?

The phrase di buona qualità translates to “of good quality.” It functions as an adjective phrase that modifies the noun la farina (the flour), providing additional information about its standard. The preposition di links the noun to its descriptive quality in a way that’s common in Italian.

Why is l’impasto written with an apostrophe, and how is it different from writing lo impasto?

In Italian, when the definite article lo precedes a noun that begins with a vowel, it is often contracted to l’ for smooth pronunciation. Thus, l’impasto is simply the contracted form of lo impasto, with impasto meaning “dough.” This contraction is a standard feature in Italian to avoid awkward pauses between words.

Could you provide an appropriate English translation of the sentence “Quando la farina è di buona qualità, l’impasto risulta più elastico”?

A natural English translation would be: “When the flour is of good quality, the dough turns out more elastic.” This translation preserves the conditional structure as well as the cause-and-effect relationship expressed in the original Italian sentence.

In the context of baking, what does it mean for the dough to be “more elastic,” and why is this considered beneficial?

When the dough is described as “more elastic,” it means that it has a better ability to stretch without tearing. This elasticity is crucial in baking because it allows the dough to expand and trap air bubbles, leading to a lighter, well-textured final product. In many recipes, especially for bread or pizza, such elasticity is a sign of good-quality ingredients and proper kneading, making it a highly desirable trait.