PIZZA DOUGH AND METHOD FOR PRODUCING THE SAME
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United States of America Patent
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Oct 22, 2015
app pub date -
Oct 10, 2013
filing date -
Dec 6, 2012
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Abstract
A pizza dough having good stretchability and workability and a crispy texture after baking without performing a retardation step for resting the dough prior to spreading is described. In producing the pizza dough, the stretchability of the same is improved by adding a water-soluble soybean polysaccharide, so the dough can be spread in a thin and uniform manner without performing a retardation step. In addition, it is possible to provide a pizza having good melt-in-the-mouth and crispy texture. The amount of the water-soluble soybean polysaccharide added is preferably 0.05 to 5 wt %, and more preferably 0.1 to 3 wt %, relative to the weight of the flour.
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