| 摘要 |
PROBLEM TO BE SOLVED: To obtain a pizza having a crispy skin, a soft inner layer good in texture, not generating a dry touch also after baked and subsequently left for a long time, and improved in texture and workability. SOLUTION: This method for producing a pizza or a frozen pizza comprises adding a gliadin-rich component extracted from wheat gluten with <=30vol.%, preferably 10-20vol.%, of an acidic aqueous ethanol solution [containing an organic acid (salt) such as citric acid preferably in an amount of 0.01-5.0wt./ vol.%] to wheat flour, kneading the mixture, and processing the obtained dough into the pizza. The gliadin-rich component is added in an amount of 0.1-20 pts.wt. per 100 pts.wt. of the wheat flour, and the dough or a crust produced from the dough is preferably frozen. |
