Pizza dough and method for manufacturing same

Abstract

Provided is a pizza having excellent stretchability and workability as well as a crispy texture after baking without undergoing a retarding step for resting the dough prior to spreading. Manufacture of pizza dough, wherein a water-soluble soybean polysaccharide is added and the stretchability is improved, whereby the dough can be spread in a thin and uniform manner without undergoing a retarding step. In addition, it is possible to provide a pizza having an excellent melt-in-the-mouth and crispy texture. The amount of the water-soluble soybean polysaccharide added is preferably 0.05 to 5 wt%, and further preferably 0.1 to 3 wt%, in relation to the weight of the flour.

Description

technical field [0001] The present invention relates to a pizza dough which is excellent in workability, can be produced stably, and has a good texture of the obtained pizza crust, and a method for producing the same. Background technique [0002] Generally, pizza dough is produced by adding water to ingredients such as wheat flour, salt, and oil, kneading, dividing, and rolling (rolling) until flat. Pizza is made by sprinkling cheese or other ingredients on the pizza dough, and the part from the dough is the pizza crust. Pizza dough is kneaded in the mixing step in such a way that it becomes a thick and weak gluten film in order to get an extremely crunchy crust. Such a crunchy texture cannot be obtained if a thin and strong gluten film is formed like normal bread. [0003] However, the dough prepared with a thick gluten film is hard and lacks extensibility, so troubles such as dough damage are likely to occur when the dough is tried to be stretched. When stretching is d...

AI Technical Summary

Problems solved by technology

[0005] The method described in Patent Document 1 is a method of blending durum flour, rice flour, and lecithin into pizza dough. However, within the limits studied by the present inventors, the following problems were enumerated: when there is little lecithin, the stretching of the dough Insufficient properties, and if the amount of lecithin added is increased in order to improve stretchability, the taste derived from lecithin will appear strongly, etc.

In addition, Patent Document 2 and Patent Document 3 are techniques using enzymes, but there is a problem that the enzymatic reaction tends to vary due to influences such as temperature, so that the quality of the final product is unstable.

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