Manufacturing method of pizza crust

Abstract

To provide a manufacturing method of a pizza crust capable of readily obtaining the pizza crust exhibiting rich wheat flavor, that has an inner phase of glutinous texture together with crisp texture, according to the present invention.SOLUTION: According to manufacturing of a pizza crust, the previously described problems are solved by a manufacturing method comprising the following steps (1) to (4). The step (1) is a step of kneading raw material containing the wheat flour and a wheat flour composition made from the whole grain wheat flour to obtain dough, in which a content of whole grain wheat flour to a total amount of wheat flour is 4 to 85 mass%. The step (2) is a step of keeping the dough obtained in the step (1) at 20 to 28°C for 10 to 95 minutes without retarding fermentation of the foregoing dough. The step (3) is a step of proofing the dough obtained in the step (2) at 33 to 45°C for 10 to 75 minutes. The step (4) is a step of heating the dough obtained in the step (3) at 170 to 350°C by molding the foregoing dough.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for making a pizza crust. [Background technology]

[0002] Pizzas are a popular food product, generally made by adding water to ingredients including flour, salt, oils and fats, yeast, sugars, and other auxiliary ingredients, kneading the mixture, flattening the resulting dough, topping it with various ingredients such as seafood, meat, vegetables, and cheese, and various sauces such as tomato sauce, barbecue sauce, and cream sauce, and baking it. Pizzas are classified according to the texture of the crust, which comes from the heated pizza dough, and are broadly divided into three types: the Neapolitan type, which has a crispy exterior and a fluffy interior; the crispy type, which has a fairly thin, light, and crispy crust; and the American type, which has a thicker crust and a fluffy, bread-like texture. Pizza crusts with a chewy inner texture are particularly popular, but to achieve this, pizza needs to be baked at a high temperature (generally 400-500°C), which requires heating means such as a special oven or baking kiln that can handle high temperatures. When using a versatile oven capable of medium-temperature heating (generally 200-300°C), it is difficult to obtain a pizza crust with a chewy inner texture by using only wheat flour as the starch ingredient for the pizza dough, and so a chewy texture is generally imparted by using various starches, such as tapioca starch, or modified starches, which are starches that have been chemically modified, as part of the pizza dough ingredients. For example, Patent Document 1 discloses a bakery product composition comprising (A) an etherified starch and / or an acetylated starch and (B) a pregelatinized starch, wherein the mass ratio of (A) to (B) is (B) / (A) 0.1 to 0.17. The composition is described as being capable of imparting a chewy texture to bakery products made by leavening dough-like dough with yeast, while maintaining sufficient volume and a fluffy texture, and is therefore applicable to pizzas. Patent Document 2 also discloses a method for producing pizza crust, which involves blending a dairy food containing lactic acid bacteria and baker's yeast with cereal flour, which is then fermented, and blending the resulting fermented starter into pizza dough. It describes how the method produces a pizza crust that exhibits a good browning with a moderate browning when heated, and has a fragrant, mellow, and pleasant flavor, as well as a moist, chewy texture. However, pizza crusts that use ingredients other than wheat flour have the problem of reducing the wheat flour flavor. In addition, pizza crusts generally tend to lose their crispness (have a chewy texture) when the inner phase is made chewy, whether heated at high or medium temperatures. Given this background, there has been a demand for a method to easily produce pizza crust that has a rich wheat flour flavor, a chewy inner phase, and a new crisp texture. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-195770 [Patent Document 2] Japanese Patent Application Laid-Open No. 2014-023454 Summary of the Invention [Problem to be solved by the invention]

[0004] To provide a method for producing a pizza crust by which a pizza crust having a chewy inner texture, a crisp texture and a rich wheat flavor can be easily obtained without baking in a high temperature range. [Means for solving the problem]

[0005] As a result of extensive research into solving the above-mentioned problems, the present inventors have found that a pizza crust with a chewy inner texture, a crisp texture, and a rich wheat flavor can be easily obtained without baking at a high temperature by a production method comprising the following steps (1) to (4) in the production of pizzas: (1) a step of kneading ingredients containing a flour composition consisting of wheat flour and whole wheat flour to obtain a dough, wherein the whole wheat flour content is 4 to 85 mass% based on the total amount of the flour composition; (2) a step of holding the dough obtained in step (1) at 20 to 28°C for 10 to 95 minutes without retarding; (3) a step of proofing the dough obtained in step (2) at 33 to 45°C for 10 to 75 minutes; and (4) a step of shaping the dough obtained in step (3) and heating it at a heating temperature of 170 to 350°C.

[0006] That is, the present invention includes the following aspects. [1] The following steps (1) to (4) (1) A step of kneading ingredients containing a flour composition consisting of wheat flour and whole wheat flour to obtain dough, wherein the content of whole wheat flour relative to the total amount of the flour composition is 4 to 85% by mass; (2) A step of holding the dough obtained in step (1) at 20 to 28°C for 10 to 95 minutes without retarding; (3) Proofing the dough obtained in step (2) at 33 to 45°C for 10 to 75 minutes; and (4) A step of shaping the dough obtained in step (3) to obtain pizza dough; (5) A step of heating the pizza dough obtained in step (4) at a heating temperature of 170 ° C to 350 ° C A method for producing a pizza crust, comprising: [2] The method for producing a pizza crust according to [1], wherein the proofing time in step (3) is 15 to 65 minutes. [3] The method for producing a pizza crust according to [1] or [2], wherein the holding time in step (2) is 15 to 65 minutes. [4] The method for producing a pizza crust according to any one of [1] to [3], wherein the heating temperature in step (5) is 200 to 300°C. [Effects of the Invention]

[0007] According to the method for producing a pizza crust of the present invention, even when produced in a general-purpose oven heated at medium temperature, it is possible to produce a pizza crust that has a chewy inner texture like that of a pizza heated at high temperature, a rich wheat flavor, and a crisp texture that has not been available before. DETAILED DESCRIPTION OF THE INVENTION

[0008] In a typical pizza manufacturing method, pizza dough is produced by adding water to ingredients containing flour, salt, yeast, oil, and optionally various auxiliary ingredients, kneading the resulting dough, fermenting it, retarding it, dividing it, and flattening it (expanding it). When cheese, sauce, and other ingredients are topped on top, the dough is folded if necessary, and heated, resulting in pizza, and the portion derived from the baked pizza dough is the pizza crust. It is also possible to produce pizzas by heating only the pizza dough to obtain a pizza crust, then placing ingredients on this pizza crust and reheating it. Alternatively, pizza dough or pizza crust can be topped with optional ingredients, refrigerated, or frozen, and then used to make pizzas.

[0009] In general pizza manufacturing methods, retarding refers to holding (resting) dough under low-temperature conditions, with the purpose of making the dough suitable for spreading. Retarding improves the extensibility of the dough and prevents shrinkage of the spread pizza dough sheet. Although it depends on the ingredient mix and the type of pizza being made, the holding temperature (retard temperature) is generally 0 to 10°C, and the holding time (retard time) is generally 15 minutes to 24 hours. When using a lean ingredient mix, a retard time of approximately 12 to 24 hours is required.

[0010] In typical pizza manufacturing methods, the heating temperature varies depending on the thickness of the pizza dough and the type of pizza, but can be broadly classified into the medium temperature range (around 200-300°C) and the high temperature range (around 400-500°C). Generally, pizzas heated for a short time at the high temperature range tend to have a moist, chewy texture inside. On the other hand, when baking at the medium temperature range, pizzas need to be baked for a longer period of time than at the high temperature range, so the dough tends to have a fluffy texture and loses its chewiness. When baked at medium temperature, the texture becomes more similar to that of bread rather than the chewy texture of Neapolitan pizza.

[0011] In contrast to the above-described general methods, the present invention relates to a method for producing a pizza crust, comprising the following steps (1) to (4): (1) kneading ingredients containing a flour composition consisting of wheat flour and whole wheat flour to obtain a dough, wherein the whole wheat flour content is 4 to 85% by mass relative to the total amount of the flour composition; (2) holding the dough obtained in step (1) at 20 to 28°C for 10 to 95 minutes without retarding; (3) proofing the dough obtained in step (2) at 33 to 45°C for 10 to 75 minutes; (4) shaping the dough obtained in step (3) to obtain a pizza dough; and (5) heating the pizza dough obtained in step (4) at a heating temperature of 170 to 350°C. In the present invention, baked pizza dough is called a pizza crust. The whole pizza dough topped with toppings and baked is called a pizza, and the part of the baked pizza derived from the pizza dough is also called a pizza crust.

[0012] <Step (1) Step of kneading ingredients containing a flour composition consisting of wheat flour and whole wheat flour to obtain dough> In the present invention, the raw material used in the step of obtaining dough includes a flour composition consisting of wheat flour and whole wheat flour. In the present invention, wheat flour refers to powdered cereal flour consisting mainly of the endosperm, obtained by removing the husk from the caryopsis of common wheat by milling. Wheat flour may be any flour normally used in food products, such as weak flour, medium-strength flour, semi-strong flour, strong flour, and durum flour, and any of these may be used alone or in combination of two or more. In the present invention, whole wheat flour refers to powdered cereal flour containing the whole caryopsis obtained by crushing the caryopsis of common wheat, and commercially available products can also be used. Methods for obtaining whole wheat flour include, for example, a method in which endosperm, wheat bran, and germ are all pulverized without separation during the milling process, and a method in which the flour is fractionated into three fractions: endosperm fraction, wheat bran fraction, and germ fraction, and optionally the wheat bran fraction and / or germ fraction are further pulverized and then the three fractions are mixed to obtain whole wheat flour. The pulverization method is not particularly limited, and known milling methods such as roll milling, airflow milling, pin milling (impact milling), hammer milling, cyclone milling, ultracentrifugal milling, turbo milling, mortar milling, and pounding milling can be used. Pulverization can also be performed using a combination of two or more types of mills. The wheat grains used to produce the whole wheat flour of the present invention are not particularly limited, and any edible wheat grains can be suitably used. Examples of such wheat grains include common wheat (bread wheat), club wheat, spelt, and other common wheats (hexaploid wheat), and durum wheat, emmer wheat, and other diploid wheats (tetraploid wheat). Common wheat grains can be used for bread, noodles, confectionery, etc. Common wheat grains are preferred. The content of whole wheat flour relative to the total amount of the wheat flour composition is 4 to 85% by mass, preferably 8 to 55% by mass, and more preferably 25 to 45% by mass.

[0013] In the present invention, ingredients commonly used in pizza dough can be added as secondary ingredients other than the wheat flour composition, which is the main ingredient, to the extent that the effects of the present invention are not impaired. For example, yeast, oils and fats (liquid oils and fats: olive oil, salad oil, etc., solid oils and fats: shortening, butter, etc.), salt, emulsifiers, yeast food, sugars (liquid sugar, sucrose, fructose, glucose, sugar alcohols, etc.), dough improvers, dairy products, etc. can be added. The amount of fats and oils used in the pizza dough of the present invention can be adjusted as appropriate, but is preferably 1 to 12 parts by mass, more preferably 3 to 10 parts by mass, per 100 parts by mass of the wheat flour composition. The type of fat and oil is not particularly limited, but is preferably a liquid fat and oil such as olive oil, canola oil, soybean oil, or sunflower oil, more preferably olive oil.

[0014] In the present invention, the dough is produced by adding water to the above-mentioned main ingredients and auxiliary ingredients and kneading them. If necessary, the obtained dough can be divided before the following step (2) or step (3).

[0015] <Step (2): A step of holding the dough obtained in step (1) at 20 to 28°C for 10 to 95 minutes without retarding> In the present invention, the dough obtained in step (1) is kept at 20 to 28°C for 10 to 95 minutes without retarding. In the present invention, retarding (a step of keeping the dough under low temperature conditions), which is performed in general pizza dough production, is not performed. The time spent at 20 to 28°C is also referred to as "floor time," and the process of keeping the dough at 20 to 28°C is sometimes referred to as "taking floor time." This process, also known as the first fermentation, involves yeast consuming sugars and releasing carbon dioxide, alcohol, organic acids, and heat, while improving the dough's elasticity and extensibility. The air bubbles generated in the dough push against each other, stretching the gluten condensates and increasing extensibility, and the gluten aggregates become entangled, increasing elasticity. The time spent at 20 to 28°C is preferably 10 to 75 minutes, more preferably 10 to 68 minutes, even more preferably 15 to 65 minutes, and even more preferably 20 to 60 minutes. The longer the time spent at 20 to 28°C, the more chewy the resulting pizza dough tends to become; however, if the time spent at 20 to 28°C is too long, the layers tend to become denser and less crisp.

[0016] <Step (3): Proofing the dough obtained in step (2) at 33 to 45°C for 10 to 75 minutes> In the present invention, the dough obtained in step (2) is proofed at 33 to 45°C for 10 to 75 minutes. Proofing is the final fermentation (secondary fermentation) process before baking in an oven, and its role is to maintain constant temperature and humidity during the secondary fermentation process and promote fermentation. The temperature of the proofing is preferably 33 to 41°C, more preferably 34 to 40°C, and even more preferably 35 to 39°C. The proofing time is preferably 10 to 68 minutes, more preferably 15 to 65 minutes, and even more preferably 25 to 55 minutes. If the proofing time is short, the chewy texture and crispness of the inner phase tend to be inferior, while if the proofing time is long, the air bubbles tend to collapse, resulting in a poor crispness.

[0017] <Step (4): A step of shaping the dough obtained in step (3) to obtain pizza dough> In the present invention, the dough obtained in step (3) is shaped to obtain pizza dough. The thickness of the pizza dough is not particularly limited, but is generally 1 to 10 mm, and preferably 2 to 5 mm. The shape of the pizza dough is not particularly limited, and may be substantially circular, elliptical, rectangular, or polygonal when viewed from above, and is preferably substantially circular.

[0018] <Step (5): Heating the pizza dough obtained in step (4) at a heating temperature of 170°C to 350°C> In the present invention, the pizza dough obtained in step (4) is heated at a heating temperature of 170°C to 350°C. The heating may involve heating only the pizza dough, placing ingredients on a pizza dough sheet, alternating layers of pizza dough and ingredients, sandwiching ingredients between pizza dough sheets and heating them, or filling a partially heated pizza dough sheet with ingredients and finishing it off with heating. The heating method is not particularly limited as long as it can be used in the medium temperature range, and may include baking in a fixed oven, frying in an oil bath, or steaming in a steamer. An example of a commonly used method in the medium temperature range is baking in a fixed oven. The ingredients placed on the pizza dough or pizza crust can be any ingredients used in making pizzas, including sauces such as tomato sauce and pesto sauce; cheeses such as mozzarella and gorgonzola; processed meat products such as sausage and prosciutto; seafood such as squid and shellfish; herbs such as oregano and basil; vegetables such as paprika and spinach; tubers such as potatoes; and fruits such as olives. The heating temperature varies depending on the thickness of the dough and the type of pizza, but is generally 170 to 350°C, preferably 200 to 300°C, and more preferably 220 to 270°C. [Example]

[0019] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0020] <Production Example 1: Production of pizza crust> A pizza crust was produced according to the following steps and recipe 1 below. (1) All the ingredients listed in Recipe Table 1 were placed in a mixer and mixed at low speed for 4 minutes and medium speed for 3 minutes until the final temperature reached 24°C, to obtain a dough. Wheat flour and whole wheat flour were commercially available products manufactured by Nippon Co., Ltd. (2) Divide the dough into 230g portions. (3) The divided dough was allowed to stand at 25°C for 60 minutes. (4) The dough was fermented in a proofer at 38°C (70% humidity) for 40 minutes. (5) After fermentation, the dough was rolled out by hand to a diameter of 23 cm and baked in an oven at 250°C for 9 minutes to obtain a pizza crust.

[0021] TIFF2025165446000001.tif5468

[0022] <Production Example 2: Production of pizza crust> As a conventional manufacturing method, a pizza crust was manufactured according to the following steps and recipe 2, and used as a reference example. Step (1): All the ingredients listed in Recipe Table 2 were placed in a mixer and mixed at low speed for 4 minutes and medium speed for 3 minutes until the final temperature reached 24°C, to obtain a dough. Wheat flour and whole wheat flour were commercially available products manufactured by Nippon Co., Ltd. Step (2): Divide the dough into 230g portions. Step (3): The divided dough was refrigerated at 3°C ​​for 15 hours to allow the dough to rest (retardation step), and then left to stand at room temperature (25°C) for 1 hour to rewarm. Step (4): The dough was fermented in a proofer at 38°C (70% humidity) for 40 minutes. Step (5): The dough after fermentation was rolled out by hand to a diameter of 23 cm and baked in an oven at 250°C for 9 minutes to obtain pizza crusts (Reference Example 1) and 400°C for 1.5 minutes to obtain pizza crusts (Reference Example 2).

[0023] TIFF2025165446000002.tif5469

[0024] <Evaluation Example 1: Sensory evaluation of pizza crust> The pizza crusts obtained in Production Examples 1 and 2 were subjected to sensory evaluation by 10 experienced panelists according to the evaluation criteria in Table 1, and the average scores were calculated. The pizza crusts of Reference Examples 1 and 2, which were produced as conventional examples in Production Example 2 (with a retard step), were evaluated with scores as shown in the table below. In addition, a score of 3 or more in each test was considered to be a pass.

[0025] TIFF2025165446000003.tif39130

[0026] TIFF2025165446000004.tif96170

[0027] <Test Example 1: Examination of the proportion of whole wheat flour> Pizza crusts were produced according to Production Example 1, except that the wheat flour and whole wheat flour shown in Table 1 were used as the wheat flour composition, and evaluated according to Evaluation Example 1. The results are shown in Table 1. In Comparative Example 1, in which only wheat flour was used as the wheat flour composition, the inner phase lacked a chewy texture. Rather, both the inner and outer phases had a soft, fluffy texture similar to bread, and the texture was not crisp. In Examples 1 to 3, in which whole wheat flour was used, the chewy texture of the inner phase improved with increasing amounts of whole wheat flour. In particular, Example 3, which used 30% by mass of whole wheat flour in the wheat flour composition, achieved the same chewy texture and crispness as the inner phase of a pizza crust heated at high temperature using only conventional wheat flour, as well as a distinct wheat flavor, and received the highest rating. Achieving chewy texture, crispness, and flavor through medium-temperature baking are contradictory favorable properties in conventional technology, and represent a novel technology. Furthermore, in Examples 4 and 5, in which the amount of whole wheat flour used was increased, the evaluation score for the chewy texture of the inner phase decreased as the amount increased. However, even Example 5, in which 80% by mass of whole wheat flour was used in the wheat flour composition, passed the test. In Comparative Example 2, in which only whole wheat flour was used in the wheat flour composition, the chewy texture of the inner phase was insufficient, the crispness was a little poor, and the flavor was very harsh and unsuitable.

[0028] TIFF2025165446000005.tif60162

[0029] <Test Example 2: Floor Time Study> To investigate the floor time (time to keep at 20 to 28°C) suitable for pizza crust, pizza crusts were produced according to Production Example 1, except that the floor time was changed to that shown in Table 2, and evaluated according to Evaluation Example 1. The results are shown in Table 2. In Comparative Example 3, where the floor time was 0 minutes, the internal phase was hard and dense due to poor rise, and was unsuitable for its lack of crispness. In Examples 3 and 6 to 9, where the floor time was 20 to 60 minutes, the chewy texture and crispness of the internal phase tended to increase depending on the length of floor time. However, in Examples 10 to 12, where the floor time was even longer, the chewy texture of the internal phase was excellent, but the layers were clogged and the crispness tended to be slightly inferior.

[0030] TIFF2025165446000006.tif72170

[0031] <Test Example 3: Examination of the Proofing Temperature> In order to investigate the suitable proofing temperature for pizza crust, pizza crusts were produced according to Production Example 1, except that the proofing temperature was changed to that shown in Table 3, and evaluated according to Evaluation Example 1. The results are shown in Table 3. In Comparative Examples 4 and 5, where the proofing temperature was set at 25°C and 30°C, the dough was hard and dense due to insufficient fermentation, resulting in a texture lacking in chewiness and was therefore unsuitable. In Examples 3 and 11-12, where the proofing temperature was set at 35-40°C, both the chewy texture and crispness of the inner phase were excellent. In particular, in Example 3, where the proofing temperature was set at 38°C, the inner phase had a chewy texture and crispness equal to or superior to that of the conventional pizza crust (Reference Example 2) heated at high temperature using only wheat flour, resulting in a pizza crust that combined two contradictory favorable properties of conventional technology. Furthermore, by proofing at 38°C, the flavor also improved. Furthermore, in Example 13, where the proofing temperature was raised to 42°C, the inner phase had an excellent chewy texture, but the dough became sloppy and the crispness tended to be slightly inferior.

[0032] TIFF2025165446000007.tif75145

[0033] <Test Example 4: Examination of proofing time> In order to investigate the suitable proofing time for pizza crust, pizza crusts were produced according to Production Example 1, except that the proofing time was changed to that shown in Table 4, and evaluated according to Evaluation Example 1. The results are shown in Table 4. Comparative Example 8, which had a proofing time of 0 minutes, was unsuitable because it did not rise well and was therefore not crisp. Examples 3 and 14 to 17, which had proofing times of 20 to 60 minutes, had excellent chewy texture, crispness, and flavor in the inner phase. In particular, Example 3, which had a proofing time of 40 minutes, had a chewy texture equivalent to that of a conventional pizza crust heated at high temperature using only wheat flour, but an even crisper texture, resulting in a pizza crust that combined contradictory good properties found in conventional technologies. Example 18, which had a proofing time of 70 minutes, had excellent chewy texture and flavor in the inner phase, but the crispness tended to be slightly inferior due to excessive fermentation, which caused the air bubbles to collapse.

[0034] TIFF2025165446000008.tif75160

[0035] <Test Example 5: Examination of Heating Temperature> To determine the heating temperature suitable for the texture of the pizza crust, pizza crusts were produced according to Production Example 1, except for the heating temperature and heating time shown in Table 5, and evaluated according to Evaluation Example 1. The heating temperature range tested was within the range that can be heated in a medium-temperature oven. Since the heating time is affected by the heating temperature, it was adjusted appropriately based on the appearance of the pizza crust. The results are shown in Table 5. Note that Reference Example 2 is a pizza crust production condition using a conventional method using an oven capable of high-temperature heating, and is described as a reference example for high-temperature heating. Reference Example 2, which was produced using a conventional high-temperature heating method including a retarding step, had an excellent flavor, a chewy texture in the inner phase, and a certain degree of crispness. Comparative Example 10, which was heated at 150°C for 14 minutes, was unsuitable due to the extended heating time, resulting in an overall dryness of the inner phase, a hard, dry texture, and poor crispness. Examples 3 and 16-17, which were heated at a medium temperature range of 200-300°C, had no problems with the chewy texture, crispness, or flavor of the inner phase. In particular, Example 3, which was heated at 250°C for 9 minutes, had a chewy texture equivalent to that of the pizza crust in Reference Example 2, which was heated at high temperature using only conventional wheat flour, and an even better crispness, resulting in a pizza crust that combined favorable properties that are contradictory to those of conventional technologies.

[0036] TIFF2025165446000009.tif87144

Claims

1. The following steps (1) to (4) (1) A step of kneading a raw material containing a flour composition consisting of wheat flour and whole wheat flour to obtain dough, wherein the content of whole wheat flour relative to the total amount of the flour composition is 4 to 85% by mass; (2) A step of holding the dough obtained in step (1) at 20 to 28°C for 10 to 95 minutes without retarding; (3) Proofing the dough obtained in step (2) at 33 to 45°C for 10 to 75 minutes; and (4) A method for producing a pizza crust, comprising the steps of shaping the dough obtained in step (3) and heating it at a heating temperature of 170°C to 350°C.

2. The method for producing a pizza crust according to claim 1, wherein the proofing time in step (3) is 15 to 65 minutes.

3. The method for producing a pizza crust according to claim 1 or claim 2, wherein the holding time in step (2) is 15 to 65 minutes.

4. The method for producing a pizza crust according to any one of claims 1 to 3, wherein the heating temperature in step (5) is 200 to 300°C.

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