Refrigerated Pizza Dough Composition for 100-Day Quality Stability
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Solution Overview
Problem
Existing pizza doughs for later use suffer from quality variations during storage and have limited shelf lives, often not exceeding a month, due to yeast activity and other ingredients like alcohol and gluten, making distribution challenging and organoleptic qualities inconsistent.
Innovation Solution
A pizza dough formulation comprising specific ingredients such as fermented flour, vinegar, baking powders, and gums, combined with vacuum or modified atmosphere packaging, allows for a shelf life of up to 100 days with consistent organoleptic qualities, using low-ash flour and controlled oxygen levels.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If deactivated yeast and basic ingredients are used for pizza dough storage, then the dough can be stored for several weeks, but the shelf life is limited to about a month and quality varies significantly during storage
Solution Approach 1:
The patent changes the chemical parameters of the dough formulation by replacing biological yeast with chemical leavening agents (baking powder, potassium bicarbonate, glucono-delta-lactone) and adding specific functional ingredients (gums, vinegar, fermented flour). This parameter change transforms the dough from yeast-based to chemically leavened, enabling stable storage for 100 days without quality degradation.
Solution Approach 2:
The patent uses a composite formulation combining multiple functional ingredients: gums (xanthan, guar) for texture stability, baking powders for leavening, vinegar and fermented flour for acidity control, and specific fat blends. This composite material approach creates synergistic effects that maintain dough quality consistently throughout the 100-day shelf life.
2Reliability
If baker's yeast is used in pizza dough, then the dough can be prepared fresh, but the yeast changes during storage and limits shelf life to about a month
Solution Approach 1:
The patent extracts and removes the baker's yeast component from the traditional pizza dough formulation. By eliminating the biological yeast that causes quality degradation during storage, the patent replaces it with chemically stable leavening agents, thereby extending shelf life while maintaining reliability of organoleptic qualities.
Solution Approach 2:
The patent replaces the living, time-sensitive baker's yeast with non-living, stable chemical leavening agents (baking powder, potassium bicarbonate). These chemical agents do not degrade or change during storage like biological yeast, providing consistent performance throughout the extended 100-day shelf life.
3Duration of action of stationary object
If alcohol and gluten are added to pizza dough for later use, then the dough can be stored longer, but these ingredients are obstacles to distribution to all consumers
Solution Approach 1:
The patent changes the formulation parameters by completely eliminating alcohol and gluten-containing ingredients from the dough. Instead, it uses gluten-free flour options and alcohol-free leavening systems, making the product accessible to all consumers including those with allergies or restrictions, while still achieving 100-day shelf life through the chemical leavening system.
4Ease of operation
If industrially prepared frozen dough pieces are used, then convenience is improved, but the dough requires freezing and has limited flexibility in storage and preparation
Solution Approach 1:
The patent changes the storage parameter from frozen to refrigerated temperature. The dough is formulated to be stable at refrigeration temperatures (4°C) without requiring freezing, providing flexibility in storage and preparation. Users can store the dough in standard refrigerators and prepare it within minutes, combining convenience with storage flexibility.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution ensures a stable, high-quality pizza dough that maintains its artisanal texture and taste for 100 days, enabling easy preparation and baking into a fresh pizza within minutes.
Implementation Method 1
packaging in oxygen-barrier packaging under a modified atmosphere
Implementation Method 2
stored at refrigeration temperature, under vacuum or under an atmosphere of nitrogen or of a mixture of nitrogen and carbon dioxide, with an oxygen content below 0.5%
Implementation Method 3
stored at refrigeration temperature, under vacuum
Implementation Method 4
stored at refrigeration temperature
Implementation Method 5
hardening the dough piece by lowering to freezing temperature
Data Source
AI summary
Pizza dough for later use, which can be stored at refrigeration temperature for up to 100 days with artisanal quality, comprising in percentage by weight of the finished product: flour (50-65), water (20-35), fats (0-8), salt (0.7-2), sugar (0-2), deactivated yeast (0.05-0.15), fermented flour (0.1-2), vinegar (0.1-2), baking powders (0.5-2), gums (0.1-3).