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Patent Searching and Data


Title:
PIZZA DOUGH AND METHOD FOR MANUFACTURING SAME
Document Type and Number:
WIPO Patent Application WO/2014/087737
Kind Code:
A1
Abstract:
Provided is a pizza having excellent stretchability and workability as well as a crispy texture after baking without undergoing a retarding step for resting the dough prior to spreading. Manufacture of pizza dough, wherein a water-soluble soybean polysaccharide is added and the stretchability is improved, whereby the dough can be spread in a thin and uniform manner without undergoing a retarding step. In addition, it is possible to provide a pizza having an excellent melt-in-the-mouth and crispy texture. The amount of the water-soluble soybean polysaccharide added is preferably 0.05 to 5 wt%, and further preferably 0.1 to 3 wt%, in relation to the weight of the flour.

Inventors:
KANATANI, Hiroyuki (Limited Tsukuba R&D Center, 4-3, Kinunodai, Tsukubamirai-sh, Ibaraki 36, 〒3002436, JP)
ADACHI, Norifumi (Limited Tsukuba R&D Center, 4-3, Kinunodai, Tsukubamirai-sh, Ibaraki 36, 〒3002436, JP)
Application Number:
JP2013/077557
Publication Date:
June 12, 2014
Filing Date:
October 10, 2013
Export Citation:
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Assignee:
FUJI OIL COMPANY LIMITED (1-5 Nishishinsaibashi 2-chome, Chuo-ku Osaka-sh, Osaka 86, 〒5420086, JP)
International Classes:
A21D2/36; A21D2/22
Domestic Patent References:
2009-01-22
2007-07-19
Foreign References:
JP2003274844A2003-09-30
JP2000342211A2000-12-12
JPS61139331A1986-06-26
JP2000004851A2000-01-11
JPH10257847A1998-09-29
JPH10327739A1998-12-15
JPH0463538A1992-02-28
JP2001046851A2001-02-20
JP2010136638A2010-06-24
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