METHOD FOR PREPARING PARBAKED PIZZA DOUGH CONTAINING LACTOBACILLUS

摘要

PURPOSE: A producing method of flat shaped pizza dough using lactic acid bacteria flora is provided to offer the high processing efficiency of the dough to pizza. CONSTITUTION: A producing method of flat shaped pizza dough using lactic acid bacteria flora comprises the following steps: mixing 100 parts of flour by weight with 5-30 parts of yeast by weight and 0.1-3 parts of lactic acid bacteria by weight to obtain a dough mixture; aging the mixture at 5-12 deg C for 0.5-10 hours; flat-plate pressing the aged pizza dough by applying heat to the upper and lower sides of the dough with different temperatures; rapidly freezing the pizza dough for 0.5-2 hours; and low temperature storing the frozen pizza dough. The temperatures for pressing the pizza dough are 150-200 deg C and 230-340 deg C.