IES65601B2

IES65601B2 - Improvements in pizza crusts

Info

Publication number: IES65601B2
Authority: IE
Inventors: Deirdre Nic Carthaigh
Original assignee: Pastel Enterprises Limited
Priority date: 1994-11-17
Filing date: 1994-11-17
Publication date: 1995-11-01
Also published as: IES940901A2

Abstract

A honey-wheat pizza crust and a process for its production is described. The crust comprises wheatflour, wholemeal flour, bran and honey and has a golden, molted appearance and a sweet flavour.

Description

The present invention relates to pizza crusts and in particular to a pizza crust with a different mouthfeel and appeal to the public, which has a golden appearance and a sweeter flavour.

At the present time there is an increased interest in the nutritional content of foodstuffs and in particular in the use of whole food alternatives in producing preprepared and prepackaged foods. It has, however, proved problematic to produce a pizza crust with a wholemeal content which could be easily manufactured on a food production line. It is thus an object of the present invention to provide a process for the production of a pizza crust having a wholemeal content. It is a further object of the invention to provide a process for producing a pizza crust which has a healthier look, particularly one with a speckled or mottled appearance.

A pizza crust in which the only flour used is wholemeal gives a product with an unremarkable texture which was not acceptable to a taste panel. By mixing wholemeal flour and wheatflour, a crust with an acceptable crumb texture was produced. The inventors further found that the texture could be further enhanced by the addition of bran, but 3*5601 - 2 such a crust lacks sweetness. The use of maple syrup to add sweetness was not successful whereas the addition of honey resulted in a crust with the desired golden appearance and sweet flavour. Further difficulties were encountered in adjusting the levels of honey and water, the prove times and the oven temperature and times to produce a desirable product from wholemeal starting ingredients.

According to the present invention there is provided a process for the production of a honey-wheat pizza crust comprising mixing wheatflour, wholemeal flour and bran in an amount of 48 to 52% wheatflour, 9 to 10.5 % wholemeal flour and 1 to 1.5 % bran with conventional pizza base ingredients, dividing the mixture into a plurality of doughballs of a size sufficient to make a pizza base of a desired size, moulding each doughball to a desired shape, allowing the doughball to prove and optionally cooking the proved doughball. All weights are given as percentage weights of the final doughball weight.

Preferably honey is also added to the pizza crust ingredients at a ratio of 3.5 to 4 weight % of the final doughball weight.

The moulded doughball is preferably proved for about 18 minutes at 70% relative humidity, pressed and proved for about 18 minutes at 70% relative humidity, pressed a second time and proved for about 18 minutes at 70% relative humidity, and then optionally cooked for 60 minutes in a continuous oven at 290°C, 280°C, 260°C and 240°C.

Preferably, an amylolytic enzyme is added to the initial ingredient mix. A suitable enzyme is the commercially available enzyme Biobake (trade mark). The amylolytic enzyme is suitably added in the range 0.010 to 0.015% by weight of the final doughball weight.

A dough conditioner is preferably added to the initial ingredient mix in a range of 0.97 to 1.2% by weight. A suitable conditioner is a forepaste comprising wheatflour, soya flour and amino acid.

In a further aspect the invention provides a pizza crust which comprises 48 to 52% wheatflour, 9 to 10.5% wholemeal flour, 1 to 1.5% bran and 3.5 to 4% honey in the starting ingredient mixture. - 3 Preferably, the honey-wheat pizza crust comprises a pizza crust formed from an initial ingredient mix comprising weight range percentages as follows: i Pizza flour: Wholemeal flour: Bran: Water: Honey: Forepaste: Calcium propionate Biobake: Yeast: Salt: 48.00 - 52.00 9.00 - 10.5 1.00 - 1.5 27.00 - 34.50 3.50 - 4.00 0.97 - 1.2 0.10 - 0.16 0.01 - 0.015 2.25 - 2.70 0.31 - 0.51 The invention will now be described in greater detail with reference to the accompanying drawings in which Figure 1 is a diagramatic representation of the production line for a pizza crust, and Figure 2 is a flow chart showing the major steps in the production of the honey-wheat crust.

The production line for the production of a pizza base comprises a tweedy mixer (1) to which are linked flour silos (2) from which flour is delivered to the mixer (1). Further dry ingredients are manually added to the tweedy mixer (1). Liquid yeast and potable water are then metered into the tweedy mixer (1). The ingredients are then mixed by the tweedy mixer (1) to produce a doughball which is moved by a doughtub hoist (3) down a dough chute (4) and into a dough divider (5). The divided doughballs are then moulded by a moulding unit (6) where they are oiled by a greasing unit (7). The moulded doughballs are then repeatedly pressed and proved by a pizza base press (8) and a multi-tier prover (9). A proved and pressed pizza base is then passed into a continuous oven (10) where it is cooked. The oven contents is then unloaded by an oven unloader (11) and the cooked pizza bases pass through a suction depanner (12) and onto a freezer feed conveyor (13) and into a spiral freezer (14). The cooked pizza crusts are then wrapped and stored in a freezer. / - 4 Example The ingredients for a 9 inch pizza crust in accordance with the present invention were mixed in the following ratio: 2 3 Pizza flour: 150.00 Kg 150.00 Kg 150.00 Kg Wholemeal flour: 28.54 Kg 28.54 Kg 28.54 Kg Bran: 3.64 Kg 3-64 Kg 3.64 Kg Water: 90.00 Kg 90.00 Kg 90.00 Kg Honey: 11.00 Kg 11.00 Kg 7.50 Kg Forepaste: 3.00 Kg 3.00 Kg 3.00 Kg Calcium propionate: 0.39 Kg 0.39 Kg 0.39 Kg Biobake: 0.04 Kg 0.04 Kg 0.04 Kg Yeast: 7.245 Kg 7.245 Kg 7.245 Kg Salt: 1.215 Kg 1.50 Kg 1.215 Kg Doughball weight: 220+/-6g Crust weight: 195+/-10g.

Once mixed the dough is divided into doughballs of the appropriate size for a 9 inch pizza crust to be produced, the balls are then moulded, cooked on an oil pan, proved for about 18 minutes at 70% relative humidity, pressed, allowed to prove for a further 18 minutes at 70% relative humidity, pressed for a second time and allowed to prove again for 18 minutes at 70% relative humidity. The pizza bases are then cooked in a continuous oven for 60 minutes at temperatures of 290°, 280°, 260° and 240°C and then cooled, frozen and wrapped.

Claims

1. A process for the production of a honey-wheat pizza crust comprising mixing wheatflour, wholemeal flour and bran, in an amount of 48 to 52% wheatflour, 9 to 10.5% wholemeal flour and 1 to 1.5% bran, with conventional pizza base ingredients, dividing the mixture into a plurality of doughballs of a size sufficient to make a pizza base of a desired size, moulding each doughball to a desired shape, allowing the doughball to prove and optionally cooking the proved doughball.

2. A process as claimed in Claim 1 wherein honey is added to the pizza crust ingredients in an amount of 3.5 to 4%.

3. A process as claimed in Claim 1 or 2 wherein the moulded doughball is proved for about 18 minutes at 70% relative humidity, pressed and proved for about 18 minutes at 70% relative humidity, pressed a second time and proved for about 18 minutes at 70% relative humidity, and then optionally cooked for 60 minutes in a continuous oven at 290°C, 280°C, 260°C and 240°C.

4. A process for the production of a honey-wheat pizza crust substantially as described herein with reference to the Examples and/or the accompanying drawings.

5. A honey-wheat pizza crust comprising 48 to 52% wheatflour, 9 to 10.5% wholemeal flour, 1 to 1.5% bran and 3.5 to 4% honey in the starting ingredient mixture.