Document Type and Number:
Japanese Patent JPH0585137
Kind Code:
B2
Abstract:
PURPOSE:To obtain the subject easily eatable frozen or non-frozen pizza pie by cutting a pizza dough to a prescribed size after the primary fermentation, cutting and dividing the piece optionally keeping the cut pieces in a bonded state, subjecting to the secondary fermentation and baking the dough. CONSTITUTION:A sheet dough subjected to the primary fermentation at normal temperature for 2hr is cut to a prescribed size to obtain pizza dough (e.g. composed of 60wt.% of wheat flour, 30wt.% of water, 2wt.% of yeast, 3wt.% of sugar, 2wt.% of salt and 3wt.% of an oil). The pizza dough is cut and divided optionally, keeping the cut pieces in a bonded state, subjected to the secondary fermentation (e.g. at 50 deg.C and a relative humidity of 70% for 7min) and baked at 200 deg.C for 10min to obtain the objective frozen or non-frozen pizza pie.
Inventors:
OKAJI SATOSHI
SUGISAWA RYONOSUKE
ARITA KANJI
KOMAI NORIKO
SUGISAWA RYONOSUKE
ARITA KANJI
KOMAI NORIKO
Application Number:
JP13527590A
Publication Date:
December 06, 1993
Filing Date:
May 28, 1990
Export Citation:
Assignee:
SNOW BRAND MILK PRODUCTS CO LTD
International Classes:
A21D8/00; A21C5/00; A21D13/00; A21D15/00; A23L35/00; (IPC1-7): A21D8/00; A21D13/00; A21D15/00; A23L1/48
Next Patent: FREEZING OF LOBSTER OR PRAWN