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Patent Searching and Data


Title:
PIZZA CRUST AND PROCESS FOR PRODUCING THE SAME
Document Type and Number:
WIPO Patent Application WO/2000/005967
Kind Code:
A1
Abstract:
A pizza crust characterized by having an edge hardness of 1500 gf or less after cooking in a microwave oven. It is preferable that this pizza crust contains a wet heat-treated starch and active gluten. A process for producing the above pizza crust characterized in that 2 to 30 % by weight, based on the crust dough, of a wet heat-treated starch and 5 to 20 % by weight, based on this wet heat-treated starch, of active gluten are added.

Inventors:
Tadokoro, Seiichiro (Aire Dhi Ronda 203 30, Nakai Hannou-shi, Saitama, 357-0002, JP)
Simizu, Hirotaro (2-2-26, Sumiyoshi-cho Houya-shi, Tokyo, 202-0005, JP)
Imai, Hiroshi (Reben Kumegawa 315 1-23-27, Sakae-cho Higashimurayama-shi, Tokyo, 189-0013, JP)
Kondou, Michiko (Esuperansa B202 5-8-15, Kosenba-cho Kawagoe-shi, Saitama, 350-0036, JP)
Application Number:
PCT/JP1999/004119
Publication Date:
February 10, 2000
Filing Date:
July 30, 1999
Export Citation:
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Assignee:
SNOW BRAND MILK PRODUCTS CO., LTD. (1-1 Naebocho 6-chome, Higashi-ku Sapporo-shi, Hokkaido, 065-0043, JP)
International Classes:
A21D2/18; A21D2/26; A21D13/00; (IPC1-7): A21D13/00; A21D2/26; A21D2/18
Foreign References:
JPH07147947A1995-06-13
Attorney, Agent or Firm:
Murayama, Midori (Yebisu Garden Terrace Nibankan 709 20-2, Yebisu 4-chome Shibuya-ku, Tokyo, 150-0013, JP)
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