| 摘要 |
PURPOSE: A method for producing yam pizza by adding a yam juice to conventional pizza dough is provided. The pizza has characteristic softness and nutrition of yam(dioscorea batatas) and contains a protease component that lowers the viscosity of gluten during aging. CONSTITUTION: About 2,6kg of wheat flour is mixed with 1.1kg of a yam juice, 100g of dough additives, 75g of olive oil, 5g of yeast and 400cc of water and then kneaded for 12 to 15min. Thereafter, the dough is aged for 2 to 3hr at a temperature of 40deg.C and at a humidity of 80%, sprayed with sauce and toppings and then heated.
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