Pizza base dough and preparation technology thereof

A technology for pizza and dough is applied in the field of pizza bottom dough and its preparation, and achieves the effects of being beneficial to large-scale production, good taste and simple preparation process

Inactive Publication Date: 2019-03-01
董凤琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the ever-accelerating pace of work and life in modern society, and people's emphasis on coarse grains in the diet, traditional pizza has been difficult to meet people's needs for food texture, taste, form and nutritional balance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] The dough is processed 1-7 days from the beginning, and the record of the dough test includes the items tested every day, first of all, the date, dough size, color, whether there is moisture in the dough box, softness, elasticity, temperature, and whether there is air , noodle fragrance, sour taste.

[0016] A pizza bottom dough, characterized in that: the mass ratio of each component is: filtered water: 11.2kg, black rice flour: 2kg, American durum red spring wheat flour: 7.43kg, Australian durum wheat flour: 1.43kg, Canadian Red spring wheat flour: 11.14kg, low-sugar baking powder: 0.8kg, olive oil: 0.2kg.

[0017] Preparation process of pizza base dough:

[0018] 1) Refrigerate organic black rice with filtered water and brew for 15 hours at a temperature of 1--4°C. Grind the soaked black rice. It needs to be grinded twice during processing. When grinding the rice for the first time, remove the black rice particles The size of the ground particles is 4 meshes. In th...

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PUM

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Abstract

The invention relates to pizza base dough and a preparation technology thereof. The pizza base dough is prepared from the following main raw materials: American hard red spring wheat flour, Australianhard wheat flour, Canadian red spring wheat flour, and low-sugar-content fermentation powder. The main raw materials are mixed; and then, black rice flour is added at certain proportion. Thus, pizzabases prepared from the piazza base dough are very crispy and chewy in taste, as well as richer and more balanced in nutrients. Moreover, the preparation technology of the black rice pizza bases is simple and conducive to large-scale production; and thus, needs of work and life in the modern society are met. Refrigeration standards of the dough stored in stores can be unified by low-temperature fermentation, so that, quality of baked pizzas is guaranteed; moreover, relatively few yeast is used during slow fermentation, so that, unique taste of the yeast in the dough can be reduced. In addition, very good wine aroma and sour flavor can be produced during the slow fermentation process. Thus, pizza with better flavor and texture can be enjoyed by consumers anytime and anywhere.

Description

Technical field: [0001] The invention relates to a pizza base dough and a preparation process thereof. Background technique: [0002] Defects and deficiencies of the prior art: [0003] Pizza (Pizza) is a food that originated in Italy and is very popular all over the world. Usually, pizza dough is made by adding water to wheat flour, salt, oil and other raw materials, kneading, dividing, calendering, and stretching until it is flat, and then sprinkle cheese or other ingredients on the pizza dough and bake it. , the part derived from the dough is the pizza crust. With the ever-accelerating pace of work and life in modern society, and people's emphasis on coarse grains in the diet, traditional pizza has been difficult to meet people's needs for food texture, taste, form and nutritional balance. Invention content: [0004] The object of the present invention is to provide a pizza dough which is superior in workability, can be produced stably, and has a good texture and hig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/41A21D13/047A21D2/36
CPCA21D2/36A21D13/047A21D13/41
Inventor 董凤琴
Owner 董凤琴
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