Process for preparing fresh pizza dough for deferred use

Abstract

Process for preparing fresh pizza dough, for deferred use, comprising the steps of:- measuring the ingredients;- kneading;- extruding the dough;- dividing the dough;- shaping with or without rounding, and- conditioning, characterized in that the kneading comprises:- an initial phase of kneading, or mixing the ingredients;- a first phase of kneading under high pressure;- a second phase of kneading under low pressure; and - a third phase of kneading under high pressure.

Description

Title of the invention: Method for preparing fresh pizza dough for deferred use

[0001] The invention relates to a method for preparing fresh pizza dough for deferred use, and more particularly, a method for preparing fresh pizza dough, with a honeycomb structure, stable in storage for at least one month at refrigeration temperature, and making it possible to obtain a cooked product of artisanal organoleptic quality.

[0002] Pizza is a food product that is in high demand from consumers, for its practicality, its taste and its crispy-soft texture with heterogeneous alveolar formation.

[0003] The quality of the heterogeneous alveolar structure of the dough is generally linked to the artisanal kneading of the pizza dough. In the case of industrial dough preparation, industrial kneading has sometimes been associated with pressure conditions to modify the quality of the dough. These experiments have mainly focused on bread dough.

[0004] Document WP 2008 / 101559 describes a continuous pressure kneader for reducing kneading and resting times.

[0005] Document FR 2 814 337 describes a horizontal kneader subjected to pressure for part of the kneading time for baguette-type breads.

[0006] Document EP 0 629 115 describes a two-stage kneading process, the first under pressure and the second under partial vacuum, to remove air bubbles from the dough. This two-stage kneading process results in a fine and regular sandwich bread, which does not at all correspond to the structure of artisanal pizza characterized by heterogeneous alveolar formation.

[0007] One of the aims of the invention is to propose a pizza dough for deferred use, which leaves to the user's responsibility and taste the only operations consisting of garnishing and cooking the pizza before serving it.

[0008] Another aim of the invention is to provide a fresh pizza dough, for deferred use, stored at refrigeration temperature, having the structural qualities of an artisanal pizza.

[0009] Another aim of the invention is to provide a fresh pizza dough, for deferred use, having constant organoleptic qualities for at least 30 days.

[0010] The subject of the invention is a method for preparing fresh pizza dough, for deferred use, comprising the steps of: - dosing the ingredients; - kneading; - extrusion of the dough; - division of the dough; - shaping with or without prior rolling; and - packaging, characterized in that the kneading comprises an initial phase of kneading, or mixing of the ingredients, a first phase of kneading under high pressure, a second phase of kneading under low pressure and a third phase of kneading under high pressure.

[0011] According to one embodiment, the first kneading phase is carried out under a pressure of between 1 and 3 bars, the second phase under a pressure of between 0 and 1 bar, and the third phase under a pressure of between 1 and 3 bars.

[0012] According to one embodiment, the first kneading phase is carried out under a pressure between 1 and 2 bars, the second phase under a pressure of 0.3 bars, and the third phase under a pressure between 1 and 2 bars.

[0013] According to one embodiment, the kneading time is between 1 and 4 minutes.

[0014] According to one embodiment, the duration of the kneading is at most equal to 2 minutes.

[0015] According to one embodiment, each of the kneading phases has a duration of between 20 and 40 s.

[0016] According to one embodiment, the initial milling phase has a duration of less than 30 s.

[0017] According to one embodiment, all the steps of the process for preparing fresh pizza dough take place at a temperature above the crystallization temperature.

[0018] According to one embodiment, the paste for deferred use is capable of being stored for a period of at least 30 days, and the storage temperature is the refrigeration temperature, between 0 and 8°C.

[0019] According to one embodiment, the packaging of the cut pizza dough is ensured under a dioxygen barrier film.

[0020] According to one embodiment, the packaging of the shaped pizza dough is carried out under vacuum.

[0021] The invention relates to a method for preparing fresh pizza dough, with a honeycomb structure, which is stable in storage for at least one month at refrigeration temperature and ensures that a cooked product of artisanal organoleptic quality is obtained.

[0022] In the industrial process for preparing pizza dough according to the invention, the pizza dough is described as fresh because the process takes place at a positive temperature in °C and does not include any step lower than or equal to the crystallization temperature.

[0023] The process for preparing fresh pizza dough, ready for use after a storage period under refrigeration temperature of at least 30 days, comprises the steps of: - dosage of ingredients; - kneading; - extrusion of the dough; - division of the dough; - shaping with or without prior rounding; - packaging.

[0024] The dosage of the ingredients is done in the classic manner.

[0025] Kneading comprises several phases. In the initial kneading phase, the ingredients are hydrated and mixed, for a duration of less than 30 s.

[0026] In the first kneading phase, the dough being prepared is subjected to a pressure of between 1 and 3 bars, for example 1.5 bars, in the presence of air or gases such as CO2, N2 or O2, alone or in a mixture. During this first kneading phase, air (or gas) is incorporated into the dough, forming bubbles, and the density of the dough decreases.

[0027] In the second kneading phase, the dough is subjected to a pressure of between 0 and 1 bar, for example 0.3 bar. The dough expands, which causes the gases contained in the dough to expand. The structure of the dough changes due to the shearing action provided by the kneading. The bubbles formed during the first kneading phase are divided by the kneading. They become smaller and more numerous cells. The mesh of the gluten network becomes finer and denser. The structure of the dough becomes fine and very homogeneous. It corresponds to the desired structure for sandwich breads.

[0028] In the third kneading phase, the dough is subjected to a pressure of between 1 and 3 bars, for example 1.5 bars in the presence of air or gases such as CO2, N2 or O2, alone or in a mixture. This results in a movement of the cells and / or their expansion in the dough depending on the pressure gradients. The cells can join and merge, forming larger vacuoles of heterogeneous size, typical of artisanal products. The structure thus obtained is both heterogeneous and resistant. The dough is fully developed and relaxed, not requiring prolonged resting time to be worked.

[0029] The total kneading time is between 1 and 4 minutes, and preferably less than 2 minutes. Each of the three kneading phases has a duration of between 20 and 40 seconds, preferably.

[0030] The following steps of the process aim to maintain this structure until the formation of the rolled-out pizza dough, and its preservation until use by the consumer.

[0031] The extrusion of the dough is carried out in a conventional manner, such as dividing the dough into pieces of the desired weight.

[0032] The rolling is preferably carried out in two successive stages of low tightening to form balls whose tensions are uniformly distributed with the application of low pressure.

[0033] Shaping is preferably carried out using a press, which allows the dough to be shaped and set while raw, without using negative temperatures in °C.

[0034] Rolling and cutting to the desired shape are carried out in a conventional manner.

[0035] Packaging is provided under a dioxygen barrier film, under a modified atmosphere.

[0036] The steps of handling the dough after kneading are advantageously accompanied by the use of technological aids such as flour, semolina, or oil in order to facilitate the mechanical treatment by helping the dough to slide on the metal surfaces, and prevent it from sticking to them.

[0037] The process for preparing fresh pizza dough for deferred use ensures that the dough is of artisanal organoleptic quality. The structure of this dough is characterized by heterogeneous alveolar formation, comprising both numerous fine bubbles and alveoli of varying sizes, forming a stable and flexible whole. This dough structure, after cooking, gives a texture that is both soft and crispy, as well as a sensation of freshness.

[0038] The preparation process according to the invention is characterized in particular by the absence of freezing of the dough, which is kept fresh, at a refrigeration temperature of between 0 and 8°C during its shelf life of at least 30 days, while offering the organoleptic qualities of a fresh product of artisanal quality.

Claims

Claims

1. A method for preparing fresh pizza dough for deferred use, the method not comprising any step lower than or equal to the crystallization temperature, comprising the steps of: - dosing the ingredients; - kneading; - extruding the dough; - dividing the dough; - shaping with or without rounding; and - packaging, characterized in that the kneading comprises; - an initial phase of kneading, or mixing the ingredients; - a first phase of kneading under high pressure greater than 1 bar and less than 3 bars; - a second phase of kneading under low pressure greater than 0 bar and less than 1 bar; and - a third phase of kneading under high pressure greater than 1 bar and less than 3 bars, and in that the kneading time is between 1 and 4 minutes.

2. Method according to claim 1 characterized in that - the first kneading phase is carried out under a pressure between 1 and 2 bars, - the second kneading phase is carried out under a pressure of 0.3 bars, and; - the third kneading phase is carried out under a pressure between 1 and 2 bars.

3. Method according to claim 1 characterized in that the duration of the kneading is at most equal to 2 minutes.

4. Method according to claim 3 characterized in that each of the three kneading phases has a duration of between 20 and 40 seconds.

5. Method according to claim 3 characterized in that the initial milling phase has a duration of less than 30 seconds.

6. Method according to claim 1 characterized in that all the steps of the method for preparing the fresh pizza dough take place at a temperature higher than its crystallization temperature.

7. Method according to claim 1 characterized in that the packaging of the cut pizza dough is carried out under a dioxygen barrier film.

8. Method according to claim 1 characterized in that the packaging of the pizza dough is carried out under vacuum.