| 摘要 |
Pizza prodn. comprises (i) dissolving yeast in water at a temp. to produce a dough with a temp. of ca. 25 deg C; (ii) dry mixing flour with a minimum protein content of 12% w.r.t. solids and salt in a dough mixer for 15-45 sec., esp. 30 sec.; (iii) adding the yeast soln.; (iv) adding oil in 4-12 wt%, esp. 4-8 wt. % w.r.t. flour; (v) mixing for 8-12 mins., esp. 10 mins.; (vi) immediately after mixing, forming the dough into pieces of 57-227 g; (vii) shaping pieces; (viii) placing the shaped pieces onto a plate in spaced apart position; (ix) covering the exposed surfaces of the shaped pieces (x) freezing the pieces at a min. temp. of -18 deg C; (xi) when required for use, thawing the frozen dough bases (xii) garnishing the base in the desired configuration; and (xiii) applying a conventional topping to the dough bases and cooking in a stove. The pizzas have very good flavour and consistency with soft eating characteristics, and are free from the cardboardy or leathery consistency of some pizza bases. Freezing to below -18 deg C inhibits fermentation rapidly so that more pizzas can be frozen on a given tray, with a consequent saving in energy. The pizzas cook evenly without formation of unsightly large bubbles on top. and rise well due to post fermentation during cooking. The process is suitable for large scale prodn. of pizzas. |
