| 摘要 |
PURPOSE:To obtain the subject easily eatable frozen or non-frozen pizza pie by cutting a pizza dough to a prescribed size after the primary fermentation, cutting and dividing the piece optionally keeping the cut pieces in a bonded state, subjecting to the secondary fermentation and baking the dough. CONSTITUTION:A sheet dough subjected to the primary fermentation at normal temperature for 2hr is cut to a prescribed size to obtain pizza dough (e.g. composed of 60wt.% of wheat flour, 30wt.% of water, 2wt.% of yeast, 3wt.% of sugar, 2wt.% of salt and 3wt.% of an oil). The pizza dough is cut and divided optionally, keeping the cut pieces in a bonded state, subjected to the secondary fermentation (e.g. at 50 deg.C and a relative humidity of 70% for 7min) and baked at 200 deg.C for 10min to obtain the objective frozen or non-frozen pizza pie. |
