Pizza and preparation method thereof

A technology for pizza and sugar, which is applied in dough preparation, pre-baked dough processing, dough/premix, etc. It can solve the problems of bad taste, lack of chewiness, and soft mouthfeel, and improve flexibility. , taste chewy, crispy effect

Pending Publication Date: 2021-06-29
广州朋宗贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the problem of the formula and the preparation method, the existing pizza bottom has a soft mouthfeel, no chewiness, and sticks to the teeth, and the mouthfeel is unpalatable and unpalatable.

Method used

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  • Pizza and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0030] A kind of preparation method of pizza that present embodiment provides, comprises the steps:

[0031] (1) Weigh the following raw materials by weight percentage: 35% high-gluten flour, 18% low-gluten flour, 8% white sugar, 5% margarine, 0.5% semi-dry yeast, 1% improver, 0.1% edible salt %, oil core 20%, water balance; take the following raw materials by weight percentage: gelatin powder 20-30%, serine protease 0.5-2%, soybean lecithin 1-5%, esterified starch balance, The improver is made by mixing gelatin powder, serine protease, soybean lecithin and esterified starch;

[0032] (2) Put high-gluten flour, low-gluten flour, white sugar, semi-dry yeast, improver, edible salt and water into the dough mixer, stir at low speed for 2 minutes, then at high speed for 2 minutes, slowly add margarine , stirring at high speed for 0.5min, stirring at low speed for 20s to obtain dough, the final temperature of the dough is 24°C;

[0033] (3) After dividing the dough into small piec...

Embodiment 2

[0041] A kind of preparation method of pizza that present embodiment provides, comprises the steps:

[0042] (1) Weigh the following raw materials by weight percentage: 45% high-gluten flour, 13% low-gluten flour, 2% white sugar, 1% margarine, 1% semi-dry yeast, 5% improver, 0.5% edible salt %, oil core 30%, water balance; take the following raw materials by weight percentage: gelatin powder 30%, serine protease 0.5%, soybean lecithin 1%, esterified starch balance, gelatin powder, serine Protease, soybean lecithin and esterified starch are mixed to make improver;

[0043] (2) Put high-gluten flour, low-gluten flour, white sugar, semi-dry yeast, improver, edible salt and water into the dough mixer, stir at low speed for 8 minutes, then at high speed for 8 minutes, slowly add margarine , stirring at high speed for 2 minutes, stirring at low speed for 60s to obtain dough, the final temperature of the dough is 27°C;

[0044] (3) After dividing the dough into small pieces, refrig...

Embodiment 3

[0052] A kind of preparation method of pizza that present embodiment provides, comprises the steps:

[0053] (1) Weigh the following raw materials by weight percentage: 40% of high-gluten flour, 15% of low-gluten flour, 5% of white sugar, 3% of margarine, 0.8% of semi-dry yeast, 3% of improver, 0.4% of edible salt %, oil core 25%, water balance; take the following raw materials by weight percentage: gelatin powder 25%, serine protease 1%, soybean lecithin 3%, esterified starch balance, gelatin powder, serine Protease, soybean lecithin and esterified starch are mixed to make improver;

[0054](2) Put high-gluten flour, low-gluten flour, white sugar, semi-dry yeast, improver, edible salt and water into the dough mixer, stir at low speed for 4 minutes, then at high speed for 4 minutes, slowly add margarine , stirring at high speed for 1min, stirring at low speed for 30s to obtain dough, the final temperature of the dough is 26°C;

[0055] (3) After dividing the dough into small...

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Abstract

The invention discloses a pizza and a preparation method thereof. The pizza comprises the following raw materials: high-gluten flour, low-gluten flour, sugar, margarine, semi-dry yeast, an improver, edible salt, an oil core and water. The pizza provided by the invention has the following characteristics that a pizza crust is brown, the pizza is round and full in appearance, and the pizza is full and free of broken crust or cracks, has high condition uniformity, and tastes crisp and chewy. According to the pizza, the semi-dry yeast and the improver are added into the raw materials of the pizza, the yeast contributes to fermentation of dough and dough blocks, gas is released in the fermentation process, so that the pizza is more fluffy and crisper, and meanwhile, through the synergistic effect of the improver and multiple times of rubbing and rolling treatment, the toughness of a pizza blank can be well improved, and the pizza blank is not prone to break or crack in the baking process; and in addition, the preparation process of the pizza provided by the invention is simple, easy to control and suitable for mass production.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a pizza and a preparation method thereof. Background technique [0002] With the improvement of living standards, people's pace of life in modern society is getting faster and faster, and the eating time is gradually shortening. Various snack foods rich in nutrition will be more and more favored by consumers. Pizza is a kind of food that is widely popular among consumers. favorite food. The quality of pizza depends on the pizza base and fillings, and the taste of the pizza base is particularly important. However, the problems of the formula and the preparation method of the existing pizza bottoms result in a soft mouthfeel, no chewiness, and sticky teeth, and the mouthfeel is unpalatable and unpalatable. How to provide a kind of pizza with not only soft mouthfeel but also chewy and non-sticky teeth has become an urgent problem to be solved at present. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/41A21D8/04A21D10/00A21D8/02
CPCA21D13/41A21D8/047A21D10/002A21D8/02
Inventor 孙诗梅
Owner 广州朋宗贸易有限公司
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