Title:
NEW CRUST FOR PIZZA AND ITS PRODUCTION
Document Type and Number:
Japanese Patent JPH10276666
Kind Code:
A
Abstract:
To produce a crust for a pizza, excellent in crispiness and further excellent in unconventional entirely new texture and flavor.
This crust for a pizza is produced by baking a dough after completing the fermentation at 180-350°C temperature, reducing the moisture content, then frying the prepared dough at 180-230°C in an oil and thereby further reducing the moisture content. The resultant crust for the pizza has 0.5-15 wt.% moisture content and 5-40 wt.% oil and fat content and is capable of providing the pizza, having a favorable crispiness and good in flavor by thermally cooking after freezing and thawing.
Inventors:
TADOKORO SEIICHIRO
SHIMIZU HIROTARO
IMAI HIROSHI
NAKAMURA MICHIKO
TOKI KAZUYO
SHIMIZU HIROTARO
IMAI HIROSHI
NAKAMURA MICHIKO
TOKI KAZUYO
Application Number:
JP10396497A
Publication Date:
October 20, 1998
Filing Date:
April 08, 1997
Export Citation:
Assignee:
SNOW BRAND MILK PRODUCTS CO LTD
International Classes:
A21D6/00; A21D8/02; A21D13/00; (IPC1-7): A21D13/00; A21D6/00; A21D8/02
Attorney, Agent or Firm:
Yoshihiro Kodama