Title:
PRODUCTION OF PIZZA CRUST
Document Type and Number:
Japanese Patent JPH0463538
Kind Code:
A
Abstract:
PURPOSE: To prevent cracking in bending and surface tackiness in defrosting by mixing lecithin and a sugar ester respectively in ≥ a specified amount in preparation of the subject pizza crust by blending wheat flour with egg, seasonings, an expanding agent, water and fats and oils.
CONSTITUTION: When preparing a pizza crust dough by blending wheat flour with egg, seasonings, an expanding agent, water, fats and oils, etc., lecithin and a sugar ester are blended respectively in an amount of ≥0.2wt.% and ≥0.1wt.% based on the total quantity of the blended fats and oils. In addition, the amount of the blended fats and oils is preferably 3-15 pts.wt. based on 100 pts.wt. wheat flour.
Inventors:
YUMOTO KATSUHIRO
KARASAWA TAIZO
TAKEMOTO KENJI
NAKAYA TSUNEMOTO
YAMAGUCHI MASAYUKI
OGURA MICHIKO
KARASAWA TAIZO
TAKEMOTO KENJI
NAKAYA TSUNEMOTO
YAMAGUCHI MASAYUKI
OGURA MICHIKO
Application Number:
JP17292390A
Publication Date:
February 28, 1992
Filing Date:
June 29, 1990
Export Citation:
Assignee:
FUJI OIL CO LTD
International Classes:
A21D2/18; A21D2/32; A21D13/00; (IPC1-7): A21D2/18; A21D2/32; A21D13/00
Attorney, Agent or Firm:
Kiyoshi Kadowaki
Next Patent: ENLARGEMENT OF DIAMETER OF INTESTINAL CASING