| 摘要 |
PROBLEM TO BE SOLVED: To provide a pizza pie crust which is used for freezing, gives a good texture having both an outer peripheral portion crispy touch and an inner phase soft touch required for an American type pizza pie crust, even when thermally treated after stored in a frozen or chilled refrigerated state, and can retain a suitable recovering force, without crushing the cut face cross section of the pizza pie, when thermally treated and then divided before eaten, to provide a method for producing the same, and to provide a quality-improving agent. SOLUTION: This method for producing the pizza pie crust used for freezing and having an improved quality is characterized by adding (a) 0.005 to 2 pts. wt. of a grain protein partial hydrolysate having a weight-average mol. wt. of about 5,000 to about 90,000 and a hydrolyzed protein weight-average mol. wt. Mw / un-hydrolyzed protein weight-average mol. wt. Mo ratio of 0.04 to 0.72, (b) 0.3 to 1,500 units of lipase, and (c) 0.5 to 1,500 units of phospholipase A2 to 100 pts. wt. of wheat flour in the raw materials for producing the pizza pie, kneading the mixture, rolling the kneaded product, and then baking the rolled product. COPYRIGHT: (C)2005,JPO&NCIPI
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