Pizza dough, pizza manufacturing method, and method for improving the browning of Neapolitan-type pizza crust

Abstract

To provide pizza dough capable of easily forming a good color tone (good spot-like scorching) while having a good texture even when a fermentation time is short and baking temperature is low, a method of producing pizza, and a method of improving a color tone of naples-style pizza crust.SOLUTION: There are provided pizza dough containing wheat flour, active yeast, and glutathione, and containing the glutathione of 0.0075-0.15 pt.mass relative to cereal flour of 100 pts.mass used as a raw material, pizza dough containing wheat flour, active yeast, and inactive yeast, and containing the inactive yeast of 0.5-5 pts.mass relative to cereal flour of 100 pts.mass used as a raw material, a method of producing pizza comprising baking the pizza dough, and a method of improving a color tone of naples-style pizza crust comprising combining glutathione and / or inactive yeast with pizza dough.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a pizza dough, a method for producing pizzas, and a method for improving the browning of a Neapolitan-type pizza crust. [Background technology]

[0002] Traditionally, there are many different types of pizza. Neapolitan pizza has a unique texture, with a crispy crust and a chewy center. In addition to the typical pizza, which is made by baking toppings on a dough, there is also a type of pizza where the crust is pre-formed and baked, and then toppings are placed on this pre-baked pizza crust and baked again for easy production.

[0003] One of the external characteristics of Neapolitan-style pizzas is the appearance of spots that burn during baking. A better appearance is achieved when these spots (hereinafter sometimes referred to as "black spots") are evenly distributed throughout the pizza. In particular, in the case of pizzas that are produced by first baking the pizza crust, these spots are particularly noticeable, significantly affecting the value of the pizza crust.

[0004] The fermentation time and baking temperature have a significant effect on creating a good mottled char, with a longer fermentation time and a higher baking temperature being better. However, a longer fermentation time makes secondary processing more difficult, and a higher baking temperature requires equipment capable of high-temperature baking. Therefore, a method for creating a mottled char more easily is needed.

[0005] To date, a method has been proposed for efficiently suppressing balloon-like expansion during baking, regardless of the baking temperature of the dough, and for providing pizzas with excellent appearance and texture, as well as a method for producing such pizzas (see, for example, Patent Document 1), in which multiple small, flat holes having a major axis and a minor axis are drilled on the surface of the formed pizza dough.

[0006] According to the above proposal, it is possible to provide pizzas with excellent appearance, etc. However, there is a strong demand for a new technology that can easily produce a good texture and a good browning (good spotty browning) even when the fermentation time is short and the baking temperature is low, and there is a strong demand for such a technology to be provided as soon as possible. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2006-304735 Summary of the Invention [Problem to be solved by the invention]

[0008] The present invention aims to meet these demands, break through the current situation, solve the above-mentioned problems of the past, and achieve the following objectives: Specifically, the present invention aims to provide a pizza dough, a method for producing pizzas, and a method for improving the browning of a Neapolitan-type pizza crust that can easily produce a good texture and a good browning (good, spotty browning) even when the fermentation time is short and the baking temperature is low. [Means for solving the problem]

[0009] As a result of intensive research to achieve the above-mentioned object, the inventors have discovered that by using a pizza dough containing wheat flour, active yeast, and glutathione, with 0.0075 to 0.15 parts by mass of glutathione per 100 parts by mass of grain flour used as raw materials, or a pizza dough containing wheat flour, active yeast, and inactive yeast, with 0.5 to 5 parts by mass of inactive yeast per 100 parts by mass of grain flour used as raw materials, it is possible to easily produce pizzas that have an excellent texture and a good browning, even when the fermentation time is short and the baking temperature is low.

[0010] The present invention is based on the above findings of the present inventors, and the means for solving the above problems are as follows: <1> Contains wheat flour, active yeast, and glutathione, The pizza dough is characterized by containing 0.0075 to 0.15 parts by mass of glutathione per 100 parts by mass of grain flour used as a raw material. <2> The mass ratio of the active yeast to the glutathione (active yeast:glutathione) is 1:0.0015 to 1:0.0375. <1> This is the pizza dough described in <3> Contains wheat flour, active yeast, and inactive yeast, The pizza dough is characterized by containing 0.5 to 5 parts by mass of the inactive yeast per 100 parts by mass of grain flour used as a raw material. <4> The mass ratio of the active yeast to the inactive yeast (active yeast: inactive yeast) is 1:0.1 to 1:2.5. <3> This is the pizza dough described in <5> The above-mentioned product contains 0.5 to 3 parts by mass of a leavening agent relative to 100 parts by mass of grain flour used as a raw material. <1> ~ <4> 1. The pizza dough according to claim 1, wherein the dough is a mixture of 100% or more of the above ingredients. <6> The leavening agent is a delayed-acting leavening agent. <5> This is the pizza dough described in <7> The aforementioned <1> ~ <6> This is a method for producing pizzas, which comprises baking the pizza dough described in any one of the above. <8> When the kneading process of the pizza dough is divided into five stages, namely, (1) mixing stage / pickup stage, (2) clean-up stage, (3) development stage, (4) final stage, and (5) let-down stage / break-down stage, the kneading process is completed in the (2) clean-up stage or (3) development stage. <7> This is a method for producing pizzas described in the above. <9> The fermentation time is 3 hours or less. <7> or <8> This is a method for producing pizzas described in the above. <10> The firing temperature is 300 to 420°C. <7> ~ <9> 1. A method for producing pizzas according to any one of the above. <11> This method for improving the browning of a Neapolitan-type pizza crust comprises blending at least one of glutathione and inactive yeast into pizza dough. <12> The pizza dough further contains a leavening agent. <11> This is a method for improving the browning of a pizza crust described in . [Effects of the Invention]

[0011] The present invention can solve the above-mentioned problems of the prior art, and can provide a pizza dough that has a good texture and can easily produce a good browning (good spotty charring) even when the fermentation time is short and the baking temperature is low, a method for producing pizzas, and a method for improving the browning of Neapolitan-type pizza crust. DETAILED DESCRIPTION OF THE INVENTION

[0012] (Pizza dough) A first embodiment of the pizza dough of the present invention contains at least wheat flour, active yeast, and glutathione, and may further contain other ingredients as needed. A second embodiment of the pizza dough of the present invention contains at least wheat flour, active yeast, and inactive yeast, and may further contain other ingredients as needed. The first embodiment may further include an inactive yeast, and the second embodiment may further include glutathione.

[0013] <Flour> The wheat flour is not particularly limited and can be appropriately selected, and examples thereof include strong flour, semi-strong flour, medium-strength flour, weak flour, etc. These may be used alone or in combination of two or more kinds.

[0014] <Active yeast> The active yeast (hereinafter sometimes referred to as "yeast") is not particularly limited, and any yeast commonly used in bread making or pizza making can be appropriately selected, such as fresh yeast or dry yeast.

[0015] The amount of active yeast used is not particularly limited and can be selected appropriately, but it is preferable to use 1 to 5 parts by mass of the active yeast per 100 parts by mass of cereal flour used as a raw material. When the amount is within this preferred range, the physical properties of the dough become good, and it is advantageous in that the texture and melt-in-the-mouth feel of the dough after baking become good.

[0016] In this specification, the cereal flours used as raw materials include the above-mentioned wheat flour, cereal flours other than wheat flour, etc. These may be used alone or in combination of two or more. The cereal flours other than wheat flour are not particularly limited and can be selected appropriately, and examples thereof include cereal flours such as rye flour, rice flour, barley flour, corn flour, and buckwheat flour, starches (including modified starches), etc. These may be used alone or in combination of two or more.

[0017] <Glutathione> The pizza dough of the first embodiment contains glutathione. In Japan, glutathione is currently classified as a pharmaceutical product. Therefore, in Japan, glutathione can be incorporated into pizza dough by incorporating glutathione-containing inactive yeast or yeast processed products such as extracts obtained from yeast into pizza dough. Note that the present invention does not exclude the use of glutathione preparations to incorporate glutathione into pizza dough. That is, glutathione preparations may be used as the glutathione, or glutathione-containing yeast materials such as inactive yeast or yeast processed products may be used.

[0018] The amount of glutathione contained in the pizza dough (hereinafter sometimes referred to as the "blending amount") is not particularly limited, as long as it contains 0.0075 to 0.15 parts by mass of glutathione per 100 parts by mass of grain flour used as an ingredient, and can be selected appropriately depending on the purpose.However, 0.015 to 0.06 parts by mass is preferred in terms of better texture and browning.

[0019] In the present invention, the glutathione content refers to the amount of glutathione derived from externally added components such as glutathione preparations and glutathione-containing yeast materials, and does not include the amount of glutathione contained in the active yeast. This is because the active yeast is alive, so glutathione is not exposed outside the cells, and the glutathione contained in the active yeast cannot act in the dough.

[0020] The mass ratio of the active yeast to the glutathione (active yeast:glutathione) is not particularly limited and can be selected appropriately depending on the purpose, but is preferably 1:0.0015 to 1:0.0375 in order to easily obtain a good browned texture, and more preferably 1:0.0075 to 1:0.03 in order to obtain a better texture and browning. If the mass ratio is less than 1:0.0015, the browning may be dull. On the other hand, if the mass ratio exceeds 1:0.0375, the dough may become too loose, the browning may not be uniform, and the texture may also be inferior.

[0021] <Inactive yeast> The pizza dough of the second embodiment contains an inactive yeast. The inactive yeast (hereinafter, sometimes referred to as "inactivated yeast") refers to yeast that has lost the ability to ferment sugar. The inactive yeast is a yeast powder in which glutathione has been accumulated in large amounts within the yeast through enrichment culture technology, and because the yeast is inactivated, the glutathione within the yeast is in a state where it can easily act on the dough. Therefore, by using the inactive yeast, glutathione acts in the dough, and the same effect as the pizza dough of the first embodiment can be obtained. As the inactive yeast, a commercially available product may be used, or one prepared by inactivating an active yeast may be used. The method for preparing the inactive yeast is not particularly limited and can be appropriately selected, and examples thereof include a method in which active yeast is subjected to a drying treatment. The glutathione content in the inactive yeast is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 0.5 to 15% by mass.

[0022] The content of the inactive yeast in the pizza dough (hereinafter sometimes referred to as the "blending amount") is not particularly limited, as long as it contains 0.5 to 5 parts by mass of the inactive yeast per 100 parts by mass of the grain flour used as the raw material, and can be selected appropriately depending on the purpose, but 1 to 4 parts by mass is preferred in terms of better texture and browning.

[0023] The mass ratio of the active yeast to the inactive yeast (active yeast:inactive yeast) is not particularly limited and can be selected appropriately depending on the purpose, but is preferably 1:0.1 to 1:2.5 in terms of easily achieving a good browning, and more preferably 1:0.5 to 1:2 in terms of better texture and browning. If the mass ratio is less than 1:0.1, the browning may be uneven. If the mass ratio exceeds 1:2.5, the dough may become too loose, the browning may not be uniform, and the texture may be inferior.

[0024] <Other ingredients> The other ingredients are not particularly limited and can be selected appropriately as long as they do not impair the effects of the present invention, and examples include cereal flour other than wheat flour, leavening agents, salt, oils and fats such as olive oil, sugar, colorings, flavorings, spices, etc. These may be used alone or in combination of two or more. Among the other ingredients, it is preferable to contain a leavening agent.

[0025] -Leaving agent- The leavening agent increases the expansion of the dough, increasing its volume, and also weakens the bonds between the dough, which makes it more likely that gas will escape from damaged areas of the dough during baking, resulting in the formation of black spots.

[0026] The leavening agent is not particularly limited and can be appropriately selected, and examples thereof include alkaline agents such as sodium bicarbonate, ammonium carbonate, ammonium chloride, and ammonium bicarbonate; and so-called baking powder containing such an alkaline agent (gas-generating base) and an acidic agent. The leavening agents may be used alone or in combination of two or more.

[0027] The acidic agent is not particularly limited and can be appropriately selected, and examples thereof include potassium hydrogen tartrate (particularly L-form), calcium dihydrogen phosphate, calcined alum, fumaric acid, sodium fumarate, ammonium chloride, tartaric acid, sodium phosphate, glucono-delta-lactone, calcium pyrophosphate, etc. These may be used alone or in combination of two or more.

[0028] The leavening agents (baking powders) are generally classified into three types: fast-acting, intermediate (sustained), and slow-acting. The rate at which the leavening agents generate gas basically depends on the acidic agent added. The fast-acting leavening agent generates gas at a relatively low temperature, from room temperature to steaming temperature. The intermediate type leavening agent generates gas continuously over a wide range of temperatures, including steaming and baking. The delayed-acting leavening agent generates a large amount of gas when exposed to a relatively high baking temperature, such as during baking. Among the leavening agents, slow-acting leavening agents are preferred because they can increase the volume during the baking stage and also weaken the bonds of the dough, which can lead to gas escaping from damaged areas of the dough during baking and make it more likely to produce black spots.

[0029] The fast-acting leavening agent contains a fast-acting acidic agent as the acidic agent. The fast-acting acidic agent is not particularly limited and can be appropriately selected, and examples thereof include tartaric acid, fumaric acid, sodium fumarate, and ammonium chloride.

[0030] The intermediate leavening agent contains, as the acidic agent, a combination of the above-mentioned fast-acting acidic agent and the later-described slow-acting acidic agent.

[0031] The delayed-acting leavening agent contains a delayed-acting acidic agent as the acidic agent. The delayed-acting acidic agent is not particularly limited and can be appropriately selected, and examples thereof include glucono-delta-lactone, calcium dihydrogen phosphate, sodium phosphate, calcined alum, coated organic acids, calcium pyrophosphate, etc. However, standards for the use of calcium dihydrogen phosphate, sodium phosphate, and calcined alum have been established from the viewpoint of food safety, etc., and they have tended to be avoided in recent years.

[0032] The coated organic acid is an organic acid whose surface is covered with a coating agent. The coating agent is not particularly limited and can be appropriately selected. Examples thereof include fats and oils such as hydrogenated fats and oils, metal salts of fatty acids such as calcium stearate, and emulsifiers. The organic acid is not particularly limited and can be appropriately selected, and examples thereof include fumaric acid and tartaric acid. The coating organic acid is not particularly limited and can be selected appropriately, and for example, the baking powder compositions described in JP 2011-67195 A or JP 2017-163887 A can be used. In addition, commercially available products such as "Delton" and "Brand New" manufactured by Oriental Yeast Co., Ltd., and "Top Baking Powder 860" and "Top Baking Powder 950" manufactured by Okuno Pharmaceutical Industries Co., Ltd. can be used.

[0033] Among the above-mentioned delayed-acting leavening agents, those containing glucono-delta-lactone or an oil-coated organic acid (a coated organic acid in which an oil or fat is used as the coating agent) as a delayed-acting acidifying agent are preferred, since they can increase volume and also have the role of weakening the bonds of the dough, making it more likely that gas will escape from damaged areas of the dough during baking and black spots will form.

[0034] The amount of leavening agent contained in the pizza dough (hereinafter sometimes referred to as "amount blended") is not particularly limited and can be selected as appropriate, but in terms of better texture and browning, it is preferable to contain 0.5 to 3 parts by mass of leavening agent per 100 parts by mass of grain flour used as an ingredient, and more preferably 0.5 to 3 parts by mass.

[0035] The method for producing the pizza dough is not particularly limited, and any known method can be appropriately selected. For example, a method of adding water to a flour composition containing wheat flour as the main ingredient, active yeast, and at least one of glutathione and inactive yeast, and optionally other ingredients, followed by kneading and fermentation can be used. The pizza dough can be suitably produced by the dough preparation step in the method for producing pizzas of the present invention described below. The pizza dough is before baking.

[0036] <Application> The use of the pizza dough (type of pizza) is not particularly limited and can be selected as appropriate. Examples include pizzas in which toppings are placed on pizza dough before baking, and so-called pizza crusts in which only the dough is baked without toppings. Among these, the pizza dough does not contain any sauce or toppings, so it can be suitably used for pizza crusts that require an attractive appearance, and is more suitably used for Neapolitan-type pizza crusts.

[0037] (Pizza manufacturing method) The method for producing pizzas of the present invention includes at least a baking step of baking the above-described pizza dough of the present invention, and may further include other steps as necessary.

[0038] <Pizza> The pizzas are not particularly limited and can be selected as appropriate. For example, they are similar to those described in the "Uses" section of the pizza dough of the present invention, and the preferred embodiments are also similar.

[0039] <Firing process> The baking step is a step of baking the pizza dough of the present invention. The pizza dough is preferably produced by the dough preparation step described below.

[0040] The baking temperature is not particularly limited and can be selected appropriately, and can be, for example, 300 to 530°C. Generally, when producing Neapolitan-style pizza, heating equipment capable of baking at high temperatures of about 450 to 530°C is required, but in the present invention, good color and texture can be obtained even at temperatures lower than this. Therefore, in terms of equipment costs, the baking temperature is preferably 300 to 450°C, more preferably 300 to 420°C, and even more preferably 300 to 400°C.

[0041] The baking time is not particularly limited and can be appropriately selected depending on, for example, the baking temperature.

[0042] The means for the baking is not particularly limited, and known means such as an oven or a stone oven can be appropriately selected.

[0043] <Dough preparation process> The dough preparation step is a step of producing the pizza dough. The dough preparation step is not particularly limited and can be selected appropriately.

[0044] The degree of kneading of the pizza dough in the dough preparation step is not particularly limited and can be selected appropriately. Generally, the kneading process of bakery dough (hereinafter sometimes referred to as the "kneading process") has traditionally been divided into the following five stages based on the appearance and physical state of the dough. (1) Mixing stage / pickup stage (first stage) (2) Clean-up Stage (2nd Stage) (3) Development Stage (Phase 3) (4) Final Stage (4th Stage) (5) Let-down stage / break-down stage (5th stage)

[0045] The first stage is when flour and water are mixed evenly, and the dough becomes sticky during the mixing stage. In the pick-up stage, the dough begins to form a gluten film, and its surface becomes moist and rough.

[0046] During the second clean-up stage, the dough becomes elastic, viscous, dry, and begins to separate from the mixer walls.

[0047] In the third stage, the dough is homogeneous, dry, and elastic, but still lacks extensibility. This development stage marks the end of the kneading process for doughs made with weaker wheat flours.

[0048] In the fourth and final stage, the dough begins to become extensible, and the gluten bonds become stronger, making it more tensile. This is the end of the kneading process for dough made with regular strong flour. For regular pizza dough, the kneading process ends at this final stage.

[0049] In the fifth stage, the dough becomes moist and stretchy again. This is the end of the kneading process for doughs using high-protein bread flour and some types of pastry dough. In the breakdown stage, the dough loses its elasticity and becomes moist and sticky, with a translucent sheen. Baked products made from such dough will not be of satisfactory quality.

[0050] In the dough preparation process, the kneading process can be completed at (4) the final stage, but it is preferable to complete it at (2) the clean-up stage or (3) the development stage, and more preferably at (3) the development stage, in order to achieve better texture and browning.

[0051] The fermentation time of the kneaded dough is not particularly limited and can be selected appropriately, but is preferably 3 hours or less, more preferably 2 hours or less, and even more preferably 1 hour or less.

[0052] The temperature and humidity for fermenting the dough are not particularly limited and can be appropriately selected depending on the fermentation time, etc.

[0053] The fermented dough can be shaped into any desired shape after being allowed to rest. The bench time is not particularly limited and can be selected appropriately.

[0054] According to the method for producing pizzas of the present invention, pizzas with excellent texture and excellent browning can be easily produced even when the fermentation time is shortened and the baking temperature is lowered compared to conventional methods for producing Neapolitan-type pizza crust.

[0055] (How to improve the browning of Neapolitan-style pizza crust) The method of the present invention for improving the browning of a Neapolitan-type pizza crust (hereinafter sometimes referred to as the "method for improving the browning") comprises at least blending at least one of glutathione and inactive yeast into the pizza dough, and may further comprise other steps as necessary.

[0056] The glutathione is the same as that described above in the section on "glutathione" for the pizza dough of the present invention.

[0057] The inactive yeast is the same as that described in the "inactive yeast" section of the pizza dough of the present invention.

[0058] The amount of at least one of the glutathione and the inactive yeast to be added is not particularly limited and can be selected appropriately. For example, it can be the same as that described in the "glutathione" and "inactive yeast" sections of the pizza dough of the present invention above.

[0059] The method for improving the browning of the pizza preferably further comprises blending a leavening agent into the pizza dough.

[0060] The leavening agent is not particularly limited and can be selected appropriately, and can be, for example, the same as those described in the "Leaving Agent" section of the pizza dough of the present invention above. The amount of the leavening agent to be added is not particularly limited and can be selected as appropriate. For example, it can be the same as that described in the "Leaving Agent" section of the pizza dough of the present invention above.

[0061] The method for improving the browning can be carried out in the same manner as in the method for producing pizzas of the present invention described above.

[0062] According to the method for improving the browning of the present invention, a good browning can be achieved even when the fermentation time is shortened and the baking temperature is lowered compared to conventional methods for producing Neapolitan-type pizza crust. [Example]

[0063] The present invention will be explained below by showing test examples, but the present invention is not limited to these test examples.

[0064] (Test Example 1) The dough was kneaded to the ratios shown in Tables 1-1 and 1-2 below. The kneading was carried out to the stages shown in Tables 1-1 and 1-2 below. The inactive yeast and leavening agents used were, for example, as follows: · Inactive yeast: Yeast Powder HG (manufactured by Oriental Yeast Co., Ltd., contains approximately 1.5% by mass of glutathione) Leavening agent: (A) Delayed-acting leavening agent (Delton, manufactured by Oriental Yeast Co., Ltd., containing 26% by mass of sodium bicarbonate and 70% by mass of glucono-delta-lactone) (B) Fast-acting leavening agent (Baking Powder C#1, manufactured by Oriental Yeast Co., Ltd.)

[0065] The kneaded Neapolitan pizza dough was divided into 200g portions, rolled into balls, and fermented under the conditions shown in Tables 1-1 and 1-2 below. The short-term and long-term fermentation conditions in Tables 1-1 and 1-2 below are as follows: Short-term: 27°C, 75% relative humidity, 30 minutes Long-term: 5°C, 75% relative humidity, 12 hours

[0066] The fermented dough was allowed to rest for 20 minutes, then shaped into a circle with a diameter of 25 cm to make a Neapolitan-type pizza dough.

[0067] The formed dough was baked in an oven set at the baking temperature shown in Tables 1-1 and 1-2 below for the baking time shown in Tables 1-1 and 1-2 below to obtain a Neapolitan-type pizza crust. The control examples listed in Table 1-1 below were made using the generally preferred conditions for producing Neapolitan pizza: long fermentation and high temperature / short baking time.

[0068] <Color Tone Evaluation> The color tone of the resulting 10 pizza crusts was evaluated according to the following evaluation criteria, and the average scores are shown in Tables 1-1 to 1-2 below. -Evaluation criteria- 5 points: Uniform, patchy charring throughout, with vivid contrast. 4 points: Some patchy charring, fairly bright contrast. 3 points: Slightly lacking in contrast, but some spotty scorching can be seen. 2 points: There are almost no spots of burnt marks, and the color is slightly dull. 1 point: Overall white with a dull baked color.

[0069] <Texture evaluation> Ten trained evaluators tasted the resulting pizza crusts and evaluated the texture according to the following evaluation criteria, and the average scores are shown in Tables 1-1 to 1-2 below. -Evaluation criteria- 5 points: Crisp texture. 4 points: Slightly crisp texture. 3 points: Not sloppy. 2 points: A little hard to chew and not very crisp. 1 point: Difficult to chew and not crisp.

[0070] [Table 1-1]

[0071] [Table 1-2]

[0072] (Test Example 2) The dough was kneaded according to the formulation shown in Table 2 below. The kneading was carried out to the stage shown in Table 2 below. The same components as those used in Test Example 1 were used.

[0073] The kneaded Neapolitan pizza dough was divided into 200 g portions, rolled into balls, and fermented under the conditions shown in Table 2 below. In Table 2 below, the short-term fermentation conditions were the same as those in Test Example 1.

[0074] The fermented dough was allowed to rest for 20 minutes, then shaped into a circle with a diameter of 25 cm to make a Neapolitan-type pizza dough.

[0075] The formed dough was baked in an oven set at the baking temperature shown in Table 2 below for the baking time shown in Table 2 below to obtain a Neapolitan-type pizza crust.

[0076] <Evaluation> The resulting pizza crust was evaluated for color and texture in the same manner as in Test Example 1. The results are shown in Table 2 below.

[0077] [Table 2]

[0078] (Test Example 3) The dough was kneaded according to the formulation shown in Table 3 below. The kneading was carried out to the stage shown in Table 3 below. The same components as those used in Test Example 1 were used.

[0079] The kneaded Neapolitan pizza dough was divided into 200 g portions, rolled into balls, and fermented under the conditions shown in Table 3 below. In Table 3 below, the short-term fermentation conditions were the same as those in Test Example 1.

[0080] The fermented dough was allowed to rest for 20 minutes, then shaped into a circle with a diameter of 25 cm to make a Neapolitan-type pizza dough.

[0081] The formed dough was baked in an oven set at the baking temperature shown in Table 3 below for the baking time shown in Table 3 below to obtain a Neapolitan-type pizza crust.

[0082] <Evaluation> The resulting pizza crust was evaluated for color and texture in the same manner as in Test Example 1. The results are shown in Table 3 below.

[0083] [Table 3]

[0084] As described above, it has been confirmed that according to the present invention, pizzas having a good texture and a good browning (good spotty browning) can be easily obtained even when the fermentation time is short and the baking temperature is low.

Claims

1. Contains wheat flour, active yeast, and glutathione, The glutathione is contained in an amount of 0.0075 to 0.15 parts by mass per 100 parts by mass of cereal flour used as a raw material, The pizza dough is characterized in that the mass ratio of the active yeast to the glutathione (active yeast:glutathione) is 1:0.0075 to 1:0.

03.

2. A pizza dough as described in claim 1, containing 0.015 to 0.06 parts by mass of glutathione per 100 parts by mass of grain flour used as the raw material.

3. Contains wheat flour, active yeast, and inactive yeast, The pizza dough contains 1 to 4 parts by mass of the inactive yeast per 100 parts by mass of grain flour used as a raw material.

4. The pizza dough according to claim 3, wherein the mass ratio of the active yeast to the inactive yeast (active yeast: inactive yeast) is 1:0.1 to 1:2.

5.

5. A pizza dough described in any one of claims 1 to 4, containing 0.5 to 3 parts by mass of leavening agent per 100 parts by mass of grain flour used as the raw material.

6. The pizza dough according to claim 5, wherein the leavening agent is a delayed-acting leavening agent.

7. A method for producing pizzas, comprising baking the pizza dough according to any one of claims 1 to 6.

8. 8. The method for producing pizzas according to claim 7, wherein the kneading process for the pizza dough is divided into five stages: (1) mixing stage / pickup stage, (2) cleanup stage, (3) development stage, (4) final stage, and (5) letdown stage / breakdown stage, and the kneading is terminated at (2) cleanup stage or (3) development stage.

9. 9. The method for producing pizzas according to claim 7 or 8, wherein the fermentation time is 3 hours or less.

10. The method for producing pizzas according to any one of claims 7 to 9, wherein the baking temperature is 300 to 420°C.

11. The method comprises blending at least one of glutathione and inactive yeast into pizza dough, When the glutathione is blended, the blending amount of the glutathione is 0.0075 to 0.15 parts by mass with respect to 100 parts by mass of the grain flour used as a raw material, and the mass ratio of the active yeast contained in the pizza dough to the glutathione (active yeast:glutathione) is 1:0.0075 to 1:0.03, When the inactive yeast is blended, the blending amount of the inactive yeast is 1 to 4 parts by mass per 100 parts by mass of the grain flour used as the raw material.

12. A method for improving the browning of a pizza crust as described in Claim 11, further comprising blending a leavening agent into the pizza dough.

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