Process for the production of a ready to eat shelf-stable packaged focaccia

Abstract

A shelf-stable ready-to-eat packaged focaccia, is described having appearance and organoleptic qualities comparable to those of a fresh focaccia, which has a relative humidity comprised between 25 and 32%, preferably 27% and water activity (a_w) comprised between 0.85 and 0.92, preferably 0.89, and blind holes on its surface having depth of at least 50% of the thickness of the focaccia. A process for the production of a ready-to-eat shelf-stable packaged focaccia is also described which comprises the steps of: a) preparing a dough for focaccia comprising, by weight based on the total weight of the dough, 40-60% flour, 20-35% water, 7-16% vegetable oils and/or fats and/or fractions thereof, of which 1-6% extra virgin olive oil, 0.5-4% yeast, 0.1-3% salt, 0-15% at least one organoleptically characterising ingredient; 0-0.1% at least one baking processing aid, 0-0.8% at least one emulsifier and 0-1.5% dietary fibres; b) extrusion of the dough thus prepared thus obtaining a plurality of sheets of extruded raw dough for focaccia, and subsequent lamination of the plurality of sheets of raw dough for focaccia thus obtaining a layer of laminated raw dough for focaccia; c) first leavening of the layer of laminated raw dough for focaccia thus obtained at a temperature comprised between 20 and 30° C.; d) shaping of the layer of leavened raw dough for focaccia thus obtained forming a plurality of blind holes on the surface of the dough and filling of the holes with a saline solution;

Description

FIELD OF APPLICATION[0001]The present invention relates to the technical area of the food industry and relates, in particular, to a ready-to-eat shelf-stable packaged focaccia. The present invention also relates to a process for the production of a ready-to-eat shelf-stable packaged focaccia.PRIOR ART[0002]Focaccia is a typical Italian bakery product obtained from the processing of a dough of soft wheat flour, water, extra virgin olive oil, yeast and salt, which is leavened and subsequently baked in an oven in an iron baking tray having a very low edge. The focaccia usually has a rectangular shape but can also be circular in shape.[0003]According to some recipes, the focaccia can also be flavoured with various ingredients, more traditionally onions, tomatoes, olives, rosemary, cheese and / or other ingredients, according to taste, which are incorporated in the kneading and / or lamination steps and / or placed on the surface of the focaccia.[0004]The focaccia is different from bread in th...

AI Technical Summary

Benefits of technology

[0040]The dietary fibres are preferably chosen in the group consisting of guar fibres, wheat fibres, sugar beet fibres, or combinations thereof, preferably guar fi

Problems solved by technology

Already a few hours after coming out of the oven, in fact, the focaccia undergoes a gradual migration of the humidity which reduces its fragrance and makes the structure chewy (and subsequently dry).

Moreover the oil undergoes a deterioration in quality which causes a loss of fragrance.

Of course, this imposes a limit in that it has to be purchased or prepared only a few hours prior t

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